Cream of Mushroom Soup

Though it is not very common in everyones dining table, still a steaming bowl of soup as an appetizer just before a meal is always a welcome. This is a very tasty mushroom soup recipe that can be easily made with the least of ingredients. Enjoy.

Ingredients

1/4 cup chopped onion
2 tablespoons butter
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 cans chicken broth
1 cup  cream
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

Mushroom Greenpeas Masala

This is one of the tastiest vegetarian dishes that we can have with chappathi or Nan. It highlights the spicy and tangy taste of tomatoes and blends in the perfect combination of mushrooms and peas. It can be made very spicy or less spicy according to your wish. 

Ingredients

Mushroom - 8
Green peas, I used fresh - 1/2 cup
Tomato - 3, large
green chilli - 2
Ginger garlic paste - 1 tsp
Red chilli powder - 3/4 tsp
Coriander seeds powder - 1 tsp
Garam masala powder - 3/4 tsp
Turmeric - 1/4 tsp
Cream - 1/4 cup
Milk - 1/2 cup
Coriander leaves, chopped - 3 tblsp
Kasoori methi - 1 tblsp
Salt - As needed

To temper
Oil - 2 tblsp
Cardamom - 1
Cloves - 1
Cinnamon - 1/2 inch piece
Cumin seeds / Jeera - 1 tsp

Method

Cube the tomatoes roughly and grind it to make it as a puree along with green chillies.
I recommend buying white button mushrooms. In a kadai, heat oil, temper with the items given under ‘To temper’ table.
When jeera splutters, add the tomato puree, ginger garlic paste, mix well and fry covered for 5 minutes. It will splutter a lot, so better cover it. Then add red chilli, coriander, turmeric powders, kasoori methi and salt and mix well. Fry for another 4 minutes or until oil separates.
Add green peas and little water, cook covered for 2 minutes or until almost done. Meanwhile you can cut the mushrooms. I removed the stem and the black part under the mushroom, but its optional, you can just quarter the mushroom into four.
Add the mushrooms to the masala and 1/2 cup water. Simmer for  minutes.
The mushroom should get cooked. Add garam masala at this stage and mix well.
Add cream slowly while mixing in low flame. Add another 1/2 cup water and let it cook for a minute. Add milk and more water to this and keep in low flame. Never ever put the flame in high at any point after adding cream and milk. Also you have to add gradually while you mix.
After 2-3 minutes, add coriander leaves and switch off the flame.  

Mushroom Masala

Mushroom is an item that we buy in our house when we get absolutely fed up of all non-veg items. Lots of yummy dishes can be made out of it, provided you spent a good deal of time cleaning it properly. I take extra care for that by putting it in hot water with turmeric and changing the water a number of times.  It is Fleshy and juicy and very very tasty however way you prepare it. Todays dish is a simple mushroom masala which is a common side curry for chappattis and parottas.

Ingredients

1 ½ cups sliced  button mushrooms
¾ cup of chopped onions
½ cup of chopped tomatoes or tomato puree
1 sprig curry leaves or bay leaf
¼ tsp cumin seeds
½ tbsp. crushed ginger or ginger garlic paste
¾ tsp red chili powder
½ to ¾ tsp garam masala
1 tsp kasuri methi (optional)
2 tbsp. Oil
Salt to taste
Pinch of turmeric
To roast and powder or 10 cashews
2 tbsp. Peanuts
1 tbsp. Sesame seeds (optional)
1 tbsp. Desiccated coconut (optional)

Instructions

Wash  mushrooms, cut to desired size just before you cook as they discolor fast.Keep aside.
If using cashews, soak them for 10 minutes in water and make a thick paste. Or Roast the ingredients under to roast and powder them and set aside.
Heat oil in a pan, add bay leaf or curry leaves, cumin and let them splutter.
Add onions and fry till they turn golden, add ginger and fry till the raw smell goes off.
Add tomatoes or tomato puree, salt and turmeric, fry till the tomatoes turn mushy. if using puree then cook till it thickens.
Add the cashew paste or peanut powder. If using cashew paste, fry for about 3 to 5 minutes. If using peanut powder just fry for a minute.
Add water as required, mix well to remove lumps, bring it to a boil.
Meanwhile add oil to a pan, Cut & fry mushrooms on a medium flame for 2 to 3 mins, set aside.
Fry capsicums on a high heat for 2 mins.. off the flame and set aside
Once the gravy comes to a boil, add the mushrooms cover & cook for 2 mins.
Add garam masala & kasuri methi if using.
Cook for 2 to 3 mins or till the mushrooms are cooked. Do not overcook as they tend to become soggy very fast.

Mushroom and Sausage Butter Masala

Ingredients

1. Mushroom-10 large ones boiled with salt and turmeric
2. Onion-2 large,thinly sliced
3. Ginger garlic paste-2tsp
4. Tomato-2 medium ,roughly chopped
5. Cumin powder -1/4tsp
6. Cardamom -2 nos
7. Kashmiry chilly powder-1tbsp heaped
8. Garam masala- 2 tsp
9. Kasthuri methi-2tbsp heaped
10. Oil-1tbsp
12. Liquid cream-1cup
11.Corn flour- 1 tablespoon
13. Butter-2tbsp
14. Salt
15. Water-1 cup
16. Sugar-3/4tsp
17. Corinder leaves- less than 1/4 cup chopped
18. Sausages- 2( Fried and chopped)

1. Heat oil in a pan. Add cardamom.When it changes its color add ginger garlic paste and sauté for 2 min or till its raw smell goes.
2. Add thinly sliced onion and salt into this and cook until onion turns transparent and slightly brown.Add the chilly powder, cumin powder and 1 tsp garam masala.(keep the remaining 1 tsp garam masala aside).Sprinkle 1 or 2 tbsp of water and stir till the raw smell of powders disappears. Add the tomatoes in and cook till melts. Now add kasthuri methi. Switch off the flame.
3. Allow the prepared masala to cool.Grind it into smooth paste by adding little water.
4. Pour it back into the pan ,add 1 cup of water and boil the gravy in medium flame till it reaches a thick consistency. Add corn flour too.
5. Now add boiled mushrooms and chopped sausages and mix well. Pour 1 cup of liquid cream. Heat till it reaches smooth thick gravy. Check for salt.Switch off the stove.
6. Add butter and sprinkle remaining garam masala,coriander leaves and sugar evenly.

Chicken Alfredo Pizza with mushrooms and sausages

Ingredients

2 cups plain flour
1 tsp dry yeast or 2 tsp fresh yeast , crumbled
1 tsp sugar
1 tbsp olive oil or any other oil
1 tsp salt

Chicken, assorted sauces, Capsicum,Onion, Mozarella Cheese, Sausages, Mushrooms as per your preference

Method

Put the plain flour into a deep bowl, make a small well in the centre and add the yeast along with 1 tbsp of water.
Cover the yeast with a small inverted bowl and keep aside for 5 minutes.
Remove the bowl and add all the remaining ingredients and knead into a soft dough using enough water.
Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 30 to 45 minutes).
Press the dough lightly to remove the air. Divide the dough into 2 equal parts.
Roll each portion into a circle.
Prick each circle 4 to 5 times with a fork.
Bake at 150ºc for about 5 to 7 minutes.

This pizza base can be topped with your favourite toppings.

I used mushrooms, mozarella cheese, sausages,   shredded chicken, assorted sauces ,capsicum, onion, tomatoes, olives , garlic and red chilly flakes and black pepper.