People who like mushrooms will love this and people who don’t like need to start with this dish to change their mind. Cream and mushroom have been combined for ages. When I was growing up mushrooms were not really seen in the vegetable markets in India. We only tasted the tinned variety, Cream of mushroom soup, which became popular because of the British Raj. The middle classes who rubbed shoulders with the Brits in the colonial clubs started buying it. Now of course mushrooms are easily available in the cities and people have started experimenting. Unfortunately, we only get a few small variety. This dish is I guess a safe experiment which has come right!
It is quick and easy, I generally make this dish whenever there are a few mushrooms left over after my wife had used for sauces or vegetables with the roast. That is not to belittle this dish, but one only needs a few to make a side dish for 3-4 people.
- 8-10 medium sized mushrooms
- 1 tsf Mustard seeds
- 1 tsf Ginger paste
- 1 tsf Garlic paste
- 1/2 tsf Turmeric (haldi)
- 1/4 tsf Chilli powder
- 1/3 tin chopped Tomatoes
- 1/2 medium sized chopped Onion
- 1 tsf Salt
- 1/2 bunch chopped fresh Coriander
- 50 mls of Cream
- 2-3 tbsf Oil
- Chop the mushrooms and keep aside.
- Heat oil in a heavy pan.
- Add mustard seeds when the oil is hot.
- Add chopped onions and lightly brown it.
- Add the ginger and garlic paste and fry for a couple of minutes.
- Add turmeric, chilli powder and tomatoes and brown the mix.
- Add mushrooms, mix well and cook for 10 minutes.
- Add salt and fresh chopped coriander leaves and mix well.
- Add cream and cook for 5 minutes till the mushrooms are done.