Oyster Mushroom Recipes- From Toro's Kitchen

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Ingredients:- 

150 gms mushrooms, 100 gmspeas,100 gms chopped tomatos,50 gms chopped onion, ½ table spoon chilli powder 1 tea spoon, ¼ tea spoon turmeric powder,½ tea spoon garam masala powder (optional), chopped coconut & green coriander ½ tea cuo , 1 inch

piece of ginger & 1 tea spoon garlic paste, 50 gms vanaspati / oil, salt to taste, 200 ml water 

How to make: 

Wash & cut mushroom into pieces.  Heat vanaspati / oil in cooker , put turmeric powder, ginger, garlic paste, chopped onion and coriander cumin seed powder, chilli powder & fry in till it separates from

masala. Add mushrooms, peas and tomatos, salt,stir for a minute. Add water, close lid and place cooker on maximum heat. Bring to full cooking pressure , reduce to medium heat & cook for 5 min. Allow cooker to cool

gradually. & open garnish with green coriander and chopped coconut and serve.

Ingredients:

2 cup rice (chawal),3 onion (pyaj) ,200 gm mushroom,200 gm cottage cheese /paneer 2 capsicum (shimla mirch),5-6 cauliflower (phool gobi) pieces,4 cloves (laung), 2 cinnamon pieces (dalchini) ,2 bay leaf (tej patta) ,6 tbsp clarified butter (ghee),2 tsp salt (namak)

How to make :

Soak rice for half an hour or so. Boil rice in a container until it gets cooked properly and water dries up. Finely chop onion. Cut paneer cubes. Cut cabbage into fine long pieces. Cut mushroom into slices. Heat ghee in a pan and fry paneer until light brown. Take them out and keep aside. Now fry onion in the pan until it turns pink. Then add laung, dalchini, tej patta and mushroom. Fry for few minutes. Then add shimla mirch, phool gobi, namak and paneer cubes along with little water. Cook at low flame. When vegetables are cooked properly, remove it from the flame. Serve them hot.

Ingredients:

2 Eggs ,2 tblsp chopped Mushroom,5 small sized chopped Onion (Pyaj),Salt to taste,1/2 tsp White Pepper Powder 2 tblsp Butter, a pinch of Mustard Powder 

How to Make:

Beat the eggs thoroughly along with the salt, pepper powder , mustard powder and the chopped small onions. Heat a little of the butter in a pan and add the washed and sliced mushrooms. Toss in the butter for 2 minutes. Remove the mushrooms and keep aside. Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it. Spread evenly around the pan and sprinkle the mushrooms on top. When one side is cooked slowly fold the omelette into half with a wooden spoon. Remove from the flame and serve hot.

Ingredients: 

200 gms Fresh chopped Mushrooms,1 ½ inch ginger chopped very fine 4-5 cloves of garlic chopped finely,1 tbsp oil 1/4 tsp cumin seeds (jeera)1/4 tsp red chilli powder, Salt to taste

How to make :

Heat oil in a pan and add jeera to it. When it starts spluttering add the chopped ginger - garlic and stir over high heat for 5 secs. To this add the mushroom and red chilli powder and salt and stir over high heat rapidly for 3 - 4 mins. When the water given out by the mushrooms evaporate,off gas and empty it into a bowl immediately so that the heat from kadai doesnt overcook the mushrooms and make it soggy.Serve hot as a snack or as an accompaniment with omelettes.

Ingredients: 

2 cups Mushrooms,2 cups Chicken or veg

stock ,3 nos. Egg yolks ,1 cup Milk,

1/8 tsp Black pepper,4 tbsps Butter or margarine, 1/4 tsp Salt.

How to make:

Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring constantly. Add the chicken or vegetable stock, raise the heat and bring to a boil. Remove the mushroom mixture from the

heat. Beat 1/2 cup of hot broth with the egg yolks until the mixture becomes frothy. Gradually pour this mixture into the mushroom mixture, stirring constantly to

prevent the mixture from curdling. Return the pan to the heat and add the milk, salt and pepper. Reheat uncovered, stirring constantly, but do not let the soup

boil. Serve the mushroom soup hot.

Ingredients: 

Sliced Oyster Mushrooms (2

cups),Chopped Onions (1 cup),Chopped Tomatoes (1 ½ cup),Chopped capsicum, (1 cup),Grated cheese (2-3 cubes),Cottage cheese cubes (1 cup) – you may cook the

cheese cubes in a bit of oil to a crisp golden brown separately ,Fresh ground black pepper, Garlic cloves (3- 4)Cooking oil (1 tbsp),Whole wheat flour dough for

preparing the wrap 

How To Make: 

In a shallow frying pan, put 1tbsp of

cooking oil and add crushed garlic cloves, cook until garlic looks slightly crisp or golden brown, and add chopped onions, chopped capsicum and sliced mushrooms and a bit of salt. Cover the pan and let the vegetables get cooked. Add tomatoes, stir and cook for

another 2-3 minutes or until the water that seeps out from the veggies while cooking dries up. Add cottage cheese. Remove pan from flame. Add black pepper and

seasoning herbs. Add grated cheese. Keep aside. Prepare the wrap using the whole wheat flour dough. Add the mixture from the pan uniformly in the middle and fold it as a roll.

Ingredients: 

100 gm mushroom,50 gm cottage cheese

(paneer) ,1 tomato (tamatar) ,1 capsicum (shimla mirch), 1 tsp coriander leaves (dhania patti) ,2 tbsp butter,1/2

cup curd (dahi) 2 tbsp fresh cream,1/4 tsp salt (namak) , 1/2 tsp red chilly powder (lal mirch), 4 bread slice

How to make:

Grate cottage cheese. Finely chop mushroom, tomatoes, capsicum and

coriander leaves. Cook bread slices in a toaster. Heat butter in a pan and fry mushroom, capsicum and tomato in it for 2 minutes. Then add cottage cheese, red chilly powder, curd and salt. Stir continuously and cook until water dries up. Then remove it from the flame. Apply this mixture over the toast and garnish with coriander. Serve them hot.

Ingredients

 1/2 kg fresh mushroom, 1/2 kg water chestnuts (singhade) ,2 cup vinegar (sirka), 40 gm jaggery (gud) ,2 tsp red chilly powder (lal mirch), 2 tsp spice blend (garam masala) ,2 tsp cumin seeds(jeera) 2 tsp salt (namak) ,2 tbsp mustard seeds (raai) 2 tbsp aniseed (saunf) ,2 tsp fenugreek seeds (methiana), a pinch asafoetida (hing) a pinch ginger (adrak) ,250 gm mustard oil 

How to make:

Boil and peel singhade. Wash mushrooms and cut them. Let mushroom and singhade dry. Grind jeera, raai, saunf, methidana. Make adrak paste. Heat 4 tbsp oil in a pan

and fry singhade in it till it becomes light brown. Take them out. Now fry adrak and remove it from the flame. Add all the spices in it. Now mix mushroom and singhade well so that masala is mixed well. After 2-3 hours mix gud in sirka and cook. Let it cool and mix with aachar. Store in a jar and then put extra oil.

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Ingredients: 

200 gm mushroom,1 capsicum (shimla

mirch) ,2 onion (pyaj) ,4 tomato (tamatar) ,1 piece ginger (adrak) ,5-6 garlic (lahsun) buds,2 green chilly (hari irch) 1 tsp salt,1/2 tsp red chilly powder (lal mirch) 1 tsp coriander powder (dhania) ,1/4 tsp turmeric powder (haldi) ,1/2 tsp spice blend (garam masala) ,4 tbsp clarified butter (ghee)

How to make:

Cut mushrooms into slices. Cut capsicum into cubes. Finely chop onions and tomatoes. Grind ginger, garlic and green chilies. Heat ghee in a pan and fry onions in it until it turns pink.Then fry ginger paste for a minute. Now put tomatoes and fry until ghee separates. Put salt, red chilly powder, coriander and turmeric powder. Now add mushrooms and simmer after adding

1/4 cup water. Cook until mushrooms softens. Then cook capsicum in it for 2-3 minutes and remove it from the flame. Now sprinkle some spice blend. Serve hot.