Sauteed White Beech MushroomIngredients
Serving Size:5
For the Masala Paste:
5 shallots
3 garlic cloves
a small ginger
1tbsp chillie powder
1tsp garam masala
1tsp chicken masala powder
1/2tsp turmeric powder
1tsp fennel seeds
2tbsp crushed tomatoes
salt and pepper
2tbsp olive oil
Heat the oil in a pan and roast all the ingredients and grind into a smooth paste. Keep aside.
1 small packet of White Beech Mushroom washed and mixed with a little chillie,turmeric and garam masala powders
1/2 cup finely chopped onions
1/4tsp mustard seeds
1/4tsp cumin seeds
few sprig of curry leaves
chopped mint and coriander leaves
1tbsp green chillie paste ( 3 green chillie saute in 1tsp oil and grind to paste with 1tbsp lime juice)
Preparation Methods:
Heat a skillet with 1tsp oil and saute the marinate White Beech Mushroomill it becomes half tender. Remove and set aside. In same skillet add 1tbsp oil and splutter curry leaves, cumin and mustard seeds fol lowered by the chillie paste and chopped onions. Fry them till the onions turned brown and add the White Beech Mushroom. Saute well for 10 minutes and add the grind paste. Adjust the level of salt and the White Beech Mushroom becomes tender-add the chopped mint and coriander leaves. Mix well and remove from flame. Transfer to a serving bowl and serve hot with roti or even naan.
1 small packet of White Beech Mushroom washed and mixed with a little chillie,turmeric and garam masala powders
1/2 cup finely chopped onions
1/4tsp mustard seeds
1/4tsp cumin seeds
few sprig of curry leaves
chopped mint and coriander leaves
1tbsp green chillie paste ( 3 green chillie saute in 1tsp oil and grind to paste with 1tbsp lime juice)
Preparation Methods:
Heat a skillet with 1tsp oil and saute the marinate White Beech Mushroomill it becomes half tender. Remove and set aside. In same skillet add 1tbsp oil and splutter curry leaves, cumin and mustard seeds fol lowered by the chillie paste and chopped onions. Fry them till the onions turned brown and add the White Beech Mushroom. Saute well for 10 minutes and add the grind paste. Adjust the level of salt and the White Beech Mushroom becomes tender-add the chopped mint and coriander leaves. Mix well and remove from flame. Transfer to a serving bowl and serve hot with roti or even naan.
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