Mushroom rolls

Ingredients:
4 cups finely chopped mushrooms
1/4 cup finely chopped celery
1/4 cup boiled peas
4 tbsp butter
4 tbsp plain flour
1/2 cup cream
1 egg, beaten
1/4 tsp minced garlic
2 tbsp chopped onion
1/8 tsp pepper powder
1 tbsp lemon juice
10-12 bread slices
Salt as per taste

Method:
Saute chopped mushrooms in butter for 2-3 min
Add onion, and saute for 3 mins.
Let it cool
Add flour, salt, pepper, garlic cream
Blend it well
Cook the mixture till it thickens
Add peas, celery, lemon juice
Stir for 2-3 mins
Let the mixture cool
Flatten the bread slices with rolling pins
Spread the mushroom mixture over the slices (in the center)
Roll up the bread covering the mixture
Refrigerate for two hour the rolls
Cut into halves the rolls
Put butter over the rolls
Place it in greased baking dish
Bake at 400 <>supo C for 25-20 mins., till golden brown
Place it the plate and garnish with shredded carrots and cheese
Serve with chips

Yet to try. Got from the net

Mushroom kurma

Ingredients:
Chop fine :1 lb garden ( button) mushrooms - firm ones
Medium sized onions - 3
Greens peas - 1/2 cup
Wash the mushrooms and chop into small cubes
Chop the onions fine.

Spices to add:
Cloves - 6
Cinnamon - 1 rolled stick
Tumeric - 1/2 tsp
Salt to taste

To grind :
Medium sized onion - 1 sliced
Tomatoes - 1 large - sliced
Cardamoms - 2
Ginger - 1" piece
Garlic - minced - 1 tsp
Coconut - 1/2 grated
Coriander seeds - 1 1/2 tsp
Red chillies - 5 or 6 for good spice
Aniseed - 3 tsp
Grind these into a fine paste . Set aside

Method:

Take 3tbsp oil in a pan.
Add cloves , cinnamon and let them pop.
Add onions and saute them till lite brown.
Add the mushrooms and cook them for 5 mins on medium fire.
Add the tumeric and stir well.
Add the ground paste and keep stirring the mix for a couple of minutes.
Add 10 oz of water and then cover and cook on medium flame till raw smell disappears.
The korma will be done once the oil seperates on the top.
Garnish with coriander.
Serve hot with rice / rotis / idlis / dosas.

Source : internet

Curried Mushroom

Ingredients:
tablespoon ghee or vegetable oil225 grams
paneer cubed
1 onion finely chopped
a few mint leaves finely chopped
50 grams coriander leaves chopped
1 green chilli chopped
3 cloves garlic
1 piece ginger
1 teaspoon turmeric
1 teaspoon chilli powder (optional)
1 teaspoon garam masala
225 grams tiny button mushrooms, washed and left whole
225 grams frozen peas, thawed and drained
3/4 cup natural yoghurt mixed with 1 teaspoon cornflour
tomatoes and coriander leaves to garnish
salt to taste

Method:
Heat the oil in a frying pan and fry the paneer cubes until they are golden brown on all sides.
Remove and drain on kitchen towel.
Grind the onion,mint,coriander,chilli,garlic, and ginger in a food processor to a fairly smooth paste.
Remove and mix in the turmeric,chilli powder, garam masala and salt.
Remove excess oil from the pan leaving about 1 tablespoon.
Heat and fry the mixture until the raw onion smell disappears and oil separates.
Add the mushroom,peas and paneer .Mix well.
Now gradually fold in the yogurt.
Simmer for about 8 minutes.
Garnish with tomatoes and coriander and serve hot.

Recipe secret:If you add 2 tablespoon fresh Fenugreek leaves ( Methi) at stage 5 then the taste of the entire dish will change.

I have not yet tried. Got this from the net

Mushroom stew with carrot and capsicum

Ingredients:
mushrooms -1/2 kg(washed thorougly and cut into two halves)
capsicum 2 med sized- chopped into med sized cubes
carrots- 2 , cut into long, thin pieces
onions- 2 chopped
tomatoes - 2 chopped
coriander leaves- chopped finely
chilli powder-1/2 tsp
garam masala -1/2 tsp
salt to taste

To grind:
1/4 cup grated fresh coconut
8 to 10 pieces cashew nuts
coriander powder-(dhania)-1 tsp
garlic- 2 to 3 cloves
red chillies- 3 to 4

Method:

Heat oil in a kadai.
Saute onions, add capsicum and carrots and fry for few mts till crisp.
Now add mushrooms and fry till all the water evaporates
A pinch of turmeric can be added while frying.
Add tomatoes, garam masala, chilli powder, salt, ground paste.
Cook till u get a gravy consistency.
Garnish with coriander leaves.
Can be served with chappatis, rice

Got this from the net