I love mushrooms. They look cute, taste awesome, and can be used in any dish to give it an exotic look. The regular dishes, I make with mushroom give it a great taste but today, I wanted to try something different.
I have tried stuffed mushrooms in many restaurants and seen many recipes for it. But never gave it a try. As I was thinking on innovating a dish with mushrooms, I thought why not try stuffed mushrooms.
The question now was how.
I didn’t want the usual stuffing used in restaurants. So, I filled it with exotic Indian whole masala’s. Here’s what I used for this recipe:
Ingredients:
For Stuffed Mushrooms
- Button Mushrooms: 1 packet or 12-15 pieces.
- Oil: 1 tablespoon
- Peanuts: 1 tablespoon
- Gram flour: 2 tablespoon
- Sesame seeds: 1 teaspoon
- Black Mustard seeds: 1 teaspoon
- Cumin Seeds: 1 teaspoon
- Whole Dried Red Chili: 3-4 pieces
- Black Pepper: 1 teaspoon
- Coriander seeds: 1 teaspoon
- Salt: As per Taste
- Red Chili Powder: 1 teaspoon
- Turmeric Powder: 1 teaspoon
For Gravy
- Finely Chopped Onions: 1 medium sized
- Finely Chopped Tomato: 1 small
- Onion and Tomato Paste: 1 cup (take approx. one large onion and two medium size tomatoes)
- Cashew paste: ½ cup (around 5-8 cashew)
- Oil: 3 tablespoon
- Salt: As per taste
- Red Chili Powder: 1 teaspoon
- Turmeric Powder: 1 teaspoon
Directions:
- To make stuffed mushrooms first clean them. Cut the stem carefully, chop it into pieces, and keep aside.
- Next, make a small space in mushrooms, by scrapping it from between.
- Soak them in water and prepare for stuffing.
- To make stuffing, heat oil in a pan
- Add cumin and black mustard seeds.
- After it crackles, add rest of the spices except gram flour and salt, red chili powder & turmeric powder.
- When the whole spices change the color, add gram flour, and roast it quickly. Do not overcook it or the gram flour will be burnt.
- Once gram flour turns into light brown, turn off the burner and transfer the spices into a mixer grinder.
- Grind it into a fine paste.
- Add rest of the spices to the stuffing.
- Using a spoon, fill the mushrooms with the stuffing and keep aside.
- In the same pan, heat oil.
- Put the stuffed mushrooms and slow roast it from both side till mushrooms turn into golden brown.
- Keep the cooked mushroom aside.
- Add chopped mushroom stem pieces and onion. Cook it till onion turn translucent.
- Add tomatoes and let it cook till tomatoes are tender.
- Now add tomato and onion paste, add powdered spices, and cook it till oil separates.
- Now add cashew paste and let the gravy thicken.
- In the end, careful add stuffed mushrooms so they are well-covered with the gravy.
- Let it stem for 5-10 minutes.
- Serve it hot with roti or rice.
I hope you all enjoy this dish as much I did. Do try it and share your experience in the comments below.
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