Recipes: Mushrooms Galore
Steamed Mushroom and Rice Rolls
Recipe Courtesy: Geetu Nihalani
Ingredients
For Covering
250g Rice
1 Tsp Salt
1 Tsp Oil
3 Cups Water
For Filling
250g Fresh Mushrooms
1 Chopped Onion
2 Tbsps Ginger/Garlic
Green Chili Paste (to Taste)
2 Tbsp Soy Sauce
2 Tbsp Tomato Ketchup
2 Tbsp Oil
1 Chopped Green (spring) Onion
1 Tbsp Vinegar
1 Tsp Corn Flour
Also prepare 10 foil pieces each, 6 inch square per piece.
Method
For Covering
Wash and drain rice.
Boil water, add oil, salt, and rice. Cook till rice is done.
Cool.
Make 10 balls of this rice.
For Filling
Chop mushrooms and boil.
Heat oil, add onions and keep on slow fire.
Add ginger, garlic, green chili paste. Stir for 2 minutes. Continuing to stir, add soy sauce and tomato ketchup.
Mix corn flour with 2 tbsps. of water and add to mushroom mixture.
Add vinegar and spring onions, stirring continuously.
When the water dries, remove mixture from stove. Divide into 10 portions.
How to Proceed
Grease palms and take one rice ball, flatten it and roll it out. Add mushroom filling on top. Make it into a roll once more.
Put the roll in the centre of the foil and wrap.
Repeat for the other balls.
Put in the oven for 10 minutes.
Serve hot
Stuffed Mushrooms in Chilli Sauce
Ingredients
10-12 Butter Mushrooms
1 Cup Vegetables-Shredded (Note: Shredded vegetables can be of your choice)
3 Tbsp Red Chilli Paste
2 Tbsp Corn flour
1 Tbsp Oil
Oil For Frying
Salt to Taste
Garnish
1 Tsp Parsley, chopped
Method
Remove the stems of the mushrooms and with a sharp knife scoop out the mushrooms from the side of the stem.
Chop the stems and mix with vegetables. Heat oil in a pan, sauté the vegetables over a medium flame.
Season with salt and stuff each of these mushrooms with cooked vegetables.
Mix corn flour with water and obtain a thick batter. Dip mushrooms in this and fry till golden brown.
In a pan, add 1 tbsp oil, red chili paste, salt, and 2 tbsps. water and stir. Add fried mushrooms to this mixture and stir.
Garnish with parsley and serve.