6 Best Mushroom Recipes to Try | Mushroom Starters, Sabzi and More | Different Mushroom Dishes
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.
00:04 - Fried Mushrooms - • How To Make Crunchy Fried Mushrooms A...
02:38 - Chilli Garlic Mushroom - • Chilli Garlic Mushroom Recipe - Quick...
Mushroom Stroganoff
Malai Methi Matar Mushroom
Mushroom Butter Masala
Mushroom Chilli Bao
00:04 - Fried Mushrooms - • How To Make Crunchy Fried Mushrooms A...
02:38 - Chilli Garlic Mushroom - • Chilli Garlic Mushroom Recipe - Quick...
Mushroom Stroganoff
Malai Methi Matar Mushroom
Mushroom Butter Masala
Mushroom Chilli Bao
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LifestyleTranscript
00:00Today we are making crunchy fried mushrooms, let's get started.
00:08This is a super simple recipe, let's start by preparing the batter.
00:12Let's start with maida, this is 1 third cup of all purpose flour, 1 fourth cup of corn
00:18flour.
00:19I am adding salt to taste, pizza seasoning or Italian seasoning.
00:23Let's give this a whisk.
00:27I have added approximately half a cup of water and I am going to add in a little bit
00:34of water at a time to turn this into a batter and this seems like the perfect consistency.
00:44I have some button mushrooms right here, I have washed them completely and I have let
00:49them dry on a paper towel.
00:51Make sure you don't soak the mushrooms so that they don't absorb any water.
00:54Let's start with our super simple process, I am going to add 5 mushrooms to our wet batter,
01:01toss it around and then add it to our bread crumb mixture.
01:07Give this a good toss and I am going to repeat the process once again to make a thick coating.
01:22And it goes into the bread crumbs for the second time.
01:26A thick coating will ensure a lot of crunchiness.
01:30Toss it around, rub it between your hands for a bit, just to ensure that the bread crumbs
01:40are stuck completely and then add it to some hot oil.
01:55Remove them from the oil once they are golden brown.
02:03Let's make some more.
02:33Frenchie fried mushrooms make for a great appetizer.
02:35Today I am going to show you how to make chilli garlic mushrooms.
02:43Let's start with our chilli garlic paste, I have soaked 7-8 chillies overnight in warm
02:47water which I am going to add to the blender now.
02:53Next will be 7-8 cloves of garlic, little bit of salt to taste and a tiny pinch of sugar
02:59to balance everything out.
03:02Let's blend this now.
03:09Our wok is nice and hot now, let's add some oil to it.
03:17And our chilli garlic paste is also ready, let's add this to our wok.
03:27Let's cook our chilli garlic paste for atleast 3-4 minutes.
03:44Our paste is completely cooked now, let's add some sliced onions to it.
03:52We will cook the onions till they go soft.
04:00Our onions have softened now, let's add in our sliced mushrooms.
04:16Cook the mushrooms till they leave all the water.
04:38We are going to season the mushrooms now, just with a pinch of salt.
04:45One last mix.
04:52And the recipe for the day is Mushroom Stroganoff, let's begin.
04:56Let's begin the recipe with a little touch of oil because you do not want the butter
05:00to get burnt and that brings us to the next important ingredient, salted butter.
05:07It's a very rich recipe which is soft, it's brown, it also has sour cream so it has that
05:13wonderful tenderness to the whole sauce and that will of course come with sour cream.
05:17Now of course we are not going to use sour cream in this recipe but I'm going to show
05:21you how to acidulate your cream at home.
05:25Sounds quite technical but don't worry we'll come to it.
05:27Allow the butter to start melting and while that's happening let's quickly slice a red
05:32onion.
05:34This recipe classically has a lot of ingredients, it has red onions, it has some garlic, it
05:39has Worcestershire sauce, it has flour, it has sour cream and the list just goes on and
05:44on and on and on.
05:45But what I'm doing is I'm making it very typically home style with mustard powder and things
05:50like that.
05:51You'll of course realise it.
05:53What I'm going to do is make it in a certain way that I've been making it over the years
05:57because I think I find it easier that way.
06:00Also the ingredients are all available in your kitchen pantry so you do not have to
06:04go all out looking for them.
06:09Let's push the red onions which are now sliced into the pan.
06:13We want this to beautifully caramelise because that's where the colour of this dish would
06:18come from which is that light brown in the cream.
06:26Caramelisation of onions especially in this recipe are extremely important because that's
06:30where you get that beautiful light brown tone to the acidulated cream which eventually becomes
06:35the signature colour of this recipe.
06:39Stroganoff remember.
06:40A lot of people also confuse this recipe with a goulash but a goulash is very different.
06:47Goulash is a stew, stroganoff is a sauce.
06:49So I think for beginners this is quite a distinct differentiation and I think you should stick
06:54with it rather than getting confused.
06:56Allow the onions to turn golden brown in colour.
06:59Let's move on to the next core ingredient and they are mushrooms.
07:02Now in this case I'm using a combination of button mushrooms and portobello mushrooms
07:06because these are available where I live.
07:09You can by all means go all out and use the different kinds of mushrooms.
07:12Bring in your oysters and shimijis and things like that and go all out and wild.
07:17Let's cut these.
07:18When I say cut I just mean thick slices.
07:22Also you want the mushrooms to retain that bite even after they get sautéed and cooked
07:27because you do not want them to kind of get disintegrated in the cream or the sauce.
07:32So good thick cuts of mushrooms.
07:39Once the onions get caramelized the next step is to also throw in the mushrooms and ensure
07:44that they also get that wonderful caramelized bottom and then we kind of flip it or toss
07:49it and we can go all out and just bring in that wonderful caramelized colour.
08:00The mushrooms are cut and ready let's transfer all of this in the caramelized onions.
08:06Need to stir this on high flame because on low flame the mushrooms will start releasing
08:12its internal moisture and you do not want to sauce it up at this stage at least.
08:17No salt nothing because you do not want to draw out the moisture at any stage.
08:21Just ensure these are spread like so and they take the entire surface of the pan or the
08:28wok.
08:34This entire mixture has beautifully caramelized it's got that tinge of brown which is of course
08:39required for this recipe and if you see it has also taken the colour right here.
08:45Now all this colour the moment you add in the cream and water is all going to get drawn
08:49back to the bottom and that's where the colour of the stroganoff becomes what it should be.
08:55Let's stir this well.
08:57At this stage I'm going to add in mustard and in this case mustard powder.
09:02Because this is mustard of course and it's powdered form it's going to be extremely strong
09:06so just a little bit of mustard powder.
09:09In case you have your Dijon Mustard and your English Mustard and your Mustard paste and
09:12things like that go all out and put that to use.
09:15I'm adding in a touch of soya sauce while this in a lot of ways is not required in this
09:21recipe traditionally you're supposed to add in Worcester sauce now because we may not
09:26have Worcester sauce in our homes because it's not one of those regularly used ingredients.
09:31I'm adding in soya sauce because soya sauce is generally available.
09:37This will also help in bringing that wonderful colour to the sauce.
09:41The next ingredient is what's going to define the entire base and the silken nature of this
09:47recipe and that is cream.
09:49Now this is dairy cream it's fresh cream traditionally we're supposed to use sour cream and a touch
09:55of Greek Yogurt but what I'm going to do is I'm going to acidulate this cream.
10:00I'm going to add in an acid in this case lemon juice.
10:09We stir this well and this is how you can make your acidulated cream at home.
10:15Let's add this into the mushrooms.
10:16Well in case you have sour cream by all means please go ahead and use that and also maybe
10:22like a tablespoon of Greek Yogurt.
10:25We start stirring this and while stirring we also need to ensure that we start scraping
10:29the sides and the bottom of the pan.
10:33That's where all the flavour is.
10:36Once this is mixed well we're going to add in water and this is purely to kind of adjust
10:41the consistency and bring in that balance in the sauce.
10:48Let's go easy with the salt because acidulated cream may also feel salty.
10:55I say feel salty because it's going to be kind of sour and sometimes while we eat we
11:00kind of forget the difference between sour and salty.
11:03So go easy with the salt especially in this recipe.
11:06Stir this well and lastly freshly cracked Black Pepper.
11:11The moment you add in water you'll also realize that the sides where the mushrooms and onions
11:16were kind of bringing in that colour will start releasing naturally and that's the
11:22whole idea of a beautiful Stroganoff.
11:25Freshly cracked Black Pepper.
11:31The colour of this Stroganoff literally needs to be like a Cappuccino in a cup with that
11:36dusting of Cocoa Powder on top.
11:38A quick stir, allow this to boil for precisely 30 to 40 seconds and with this your Stroganoff
11:45sauce is done and ready.
11:47Well ideally in this recipe when you're sautéing the mushrooms you could also add in like a
11:51half a teaspoon of refined flour or whole wheat flour.
11:55Sauté that so that this eventually also thickens up.
11:57I do not like it because I like to keep it gluten free in a lot of ways.
12:02So I like it like that but if you like the sauce thicker of course.
12:13With this Mushroom Stroganoff is done and ready and this goes amazingly well with a
12:18bowl of steamed rice and of course if you can add some Parsley to it there's nothing
12:23better than that.
12:28So Methi, Mushroom, Matar, Malai let's begin.
12:32Let's first make a paste with Raw Onions.
12:34To this I'm going to add in Cashew Nuts, whole Green Chillies, 3-4 of them because of course
12:41we want this to be spicy as well, a couple of Green Cardamoms, Cumin Seeds, paste of
12:48Ginger and Garlic and finally to this Powdered Garam Masala.
12:53Let's grind this into a fine and smooth paste.
12:59Let's turn the flame on and add in some Oil.
13:02Of course you can also begin with Ghee or Butter, I prefer Oil.
13:06Let's add in the ground spice paste while the Oil is still just about warm.
13:11Do not add this in hot Oil otherwise this will splutter all over the kitchen.
13:18Let's stir this well, lower the flame and allow this to cook for around 8-10 minutes.
13:30Intermittently of course you can also keep stirring ensuring that this does not burn
13:35at the sides and the bottom of the pan.
13:38All we need to ensure is that the Onions and the other ingredients are cooked perfectly
13:43without any raw flavour, taste or aroma.
13:49If you see at this stage it's released it's wonderful Green Chilli Oil.
13:54Let's add in our vegetables and other ingredients.
13:58Let's begin with Garden Peas, fresh frozen, choice is completely yours.
14:03Onions, halved or quartered depending on the size.
14:07And finally fresh Fenugreek Leaves, again by all means you could use Kasuri Methi if
14:13that's the only option.
14:21Time to add in a cup full of water to ensure that all of this starts cooking well and of
14:26course it also adjusts the consistency.
14:30Now because this recipe has Cashew Nuts you may want to add in a little more of the water
14:35because by the time this cooks it'll be perfect.
14:38To this to add in to that extra creaminess I'm adding in Cream, Salt right towards the
14:45end depending on how much actually is really needed.
14:49One quick stir and allow this to cook on medium to low flame.
14:56After adding in all the ingredients all we do is bring all of this together mix this
15:00nicely cover this and keep it on medium flame for at least 12 minutes for everything to
15:07cook perfectly and become almost a mixture that's tasty.
15:12Imagine all the M's coming together Malai, Methi, Matar, Mushroom what else do you need?
15:18The Malabari Paratha.
15:26I'm going to start with grinding a few ingredients I have some chopped Onions, Ginger, Garlic,
15:38Red Chilli Powder, Roasted Cumin Seed Powder, Garam Masala and now grind this into a smooth paste.
15:50This is done let's get this out.
16:09In a pan I'm going to heat a little bit of Ghee, once the Ghee is nice and hot I'm going
16:17to add some chopped Green Chillies, next I'm going to add the Onion Paste, saute the Onion
16:32Paste for 2-3 minutes and next I'm going to add in some Tomato Pulp, for this I've blanched
16:38the Tomatoes and peeled off the skin and half churned it.
16:45Cook this very well for at least 4-5 minutes.
16:53The Tomato Pulp has dried out nicely and now I'm going to add some Fresh Cream, mix it
16:59well, add a dash of water and let this gravy boil for 2 minutes.
17:19Add some Coriander Leaves, Salt to taste.
17:31The gravy has been boiling for 2 minutes and now it's ready, I'm going to get it off the
17:35flame.
17:38In another pan I'm going to heat some Butter.
17:47Once the Butter is melted I'm going to add some Capsicums and some sliced Mushrooms.
17:58Let this cook for 2-3 minutes.
18:07The Mushroom is nicely cooked and now I'm going to add it into this gravy, give it a
18:17stir and this Mushroom Butter Masala is ready to plate.
18:34Today we're making Mushroom Bhav, let's see how to make them.
18:37So we're going to start by making the dough of the Bhav, let's begin with some warm milk,
18:43a little bit of warm oil, pinch of salt to taste, we're adding this to the warm milk
18:49so that it melts, just a little bit of sugar, around half a teaspoon.
18:54Next we're adding in all purpose flour and a small pinch of baking soda, you can also
18:59use baking powder instead.
19:01I'm going to use a spatula to just bring the dough together.
19:06I'm going to switch over to my hands and start kneading the dough.
19:19It's so easy to knead any kind of dough on the counter, so that's exactly what I'm going
19:23to do.
19:24You'll have to knead the dough until it becomes nice and smooth, this should take around 7-8
19:30minutes.
19:31This dough is actually really tough, so if you need to add a few drops of water, do that,
19:43you will need to knead it for 7-8 minutes and the dough should be super smooth from
19:48the top when you try to make a ball out of it.
19:51Now we're going to rest this for up to 30 minutes.
19:57Let's make the filling for our bav now, I'm going to add 2 teaspoons of oil, to this I'm
20:03going to add some green chillies, I'm making mushroom chilli and I'm using green chillies
20:07here today, but you can also use red chillies if you like.
20:11Now to this I'm going to add some chopped ginger and some sliced garlic.
20:19Once the mixture turns aromatic, add in your sliced mushrooms and now we're going to cook
20:24this on high flame.
20:32Once the mushrooms start to soften naturally, I'm going to add a pinch of salt, next I'm
20:45going to add in some onion cubes and some capsicum.
20:56Once the onions soften a little, I'm going to add in 1 teaspoon of soy sauce, this is
21:01dark soy sauce and around 1 tablespoon of mushroom sauce, little bit of salt and we'll
21:11let the sauce evaporate and coat all the veggies properly.
21:15Mushroom sauce is a very umami flavour, but in case you can't find it or you don't want
21:19to consume it, you can also use any other stir fry sauce of your choice.
21:24Once the sauce has evaporated, turn off the flame and add in some fresh spring onion greens.
21:37It's been 30 minutes and our dough is well rested, now we're going to shape it into baos.
21:42I'm just taking it out on the surface and I'm going to cut this into 4 equal portions.
21:48Just use a sharp knife to do the same.
21:51Now I'm just going to fold in the softer side inside, apply a little bit of oil on the surface
22:02and now we're going to roll it into an oval shape.
22:08Now we're going to close this and form a semicircular shape and we're going to steam it later.
22:17I'm going to do the exact same thing with the other portions as well.
22:37I have a steamer going on right here.
22:40I've kept some water for boiling and it seems like it's ready.
22:44Now it's time to steam our buns.
22:47Just directly going to place it and we're going to steam this for 12-15 minutes till
22:55they're nice and fluffy.
22:56If you add a pinch of yeast in the dough as well, it becomes super duper fluffy and soft.
23:02But we've tried to make it without yeast today.
23:04Let's check on the baos.
23:05They've changed their colour from being white and opaque, they've become a little translucent
23:10and they're completely done now.
23:12We can take them out directly onto a plate.
23:21Use a knife to loosen it up if required and now it's time to fill them with our mushroom
23:26chilli mixture.
23:27If you're bored of eating the same old starters, try out these mushroom baos.
23:34I'm sure you're going to love it.