Savor the magic of Indian spices paired with earthy mushrooms in these 19 flavorful recipes! Whether you’re craving a quick weeknight dinner or a cozy comfort meal, this roundup transforms humble mushrooms into aromatic, restaurant-worthy dishes. From creamy curries to sizzling stir-fries, get ready to spice up your kitchen—let’s dive in and find your new favorite!
Mushroom Masala with Coconut Milk
Flickering kitchen lights cast a warm glow as I stand here, the earthy scent of mushrooms filling the air, a quiet comfort on this December evening. This creamy mushroom masala is a gentle embrace, a slow-simmered dish that invites you to pause and savor each spoonful. It’s a simple, nourishing meal that feels like a soft exhale at the end of the day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Base:
– 2 tbsp vegetable oil
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, grated
For the Spices:
– 1 tsp cumin seeds
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1/2 tsp garam masala
– 1 tsp salt
For the Main Components:
– 1 lb cremini mushrooms, sliced
– 1 (13.5 oz) can full-fat coconut milk
– 1/2 cup water
– 2 tbsp fresh cilantro, chopped
Instructions
1. Heat 2 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 1 minute.
2. Add 1 tsp cumin seeds to the hot oil and let them sizzle for 30 seconds until fragrant.
3. Add the finely chopped yellow onion and cook for 6-8 minutes, stirring occasionally, until the onions are soft and translucent.
4. Stir in the minced garlic and grated ginger, cooking for 1 minute more until their raw scent disappears.
5. Add 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp salt to the pot. Toast the spices with the onion mixture for 1 minute, stirring constantly to prevent burning.
6. Add the sliced cremini mushrooms to the pot. Increase the heat to medium-high and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and it mostly evaporates, leaving them browned.
7. Pour in the entire can of coconut milk and 1/2 cup of water. Stir to combine, scraping any browned bits from the bottom of the pot.
8. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and let it simmer for 10 minutes, allowing the flavors to meld.
9. Remove the lid and stir in 1/2 tsp garam masala. Simmer uncovered for 2 more minutes.
10. Turn off the heat. Stir in the chopped fresh cilantro.
Hearty and velvety, the coconut milk creates a lush, creamy sauce that clings to each tender mushroom slice. The warmth of the spices is gentle and comforting, not overwhelming, making it perfect spooned over a bed of fluffy basmati rice or with warm naan for dipping. Leftovers taste even deeper the next day, as the flavors continue to settle and marry.
Spicy Mushroom Curry with Tomatoes
Evenings like this, when the light fades early and the air carries a chill, I find myself drawn to the kitchen, seeking warmth in the familiar rhythm of chopping and stirring. There’s something deeply comforting about the slow simmer of a curry, its rich aroma promising a meal that feels like a gentle embrace after a long day. This one, with earthy mushrooms and bright tomatoes, is a quiet celebration of simple, grounding flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base:
– 2 tablespoons vegetable oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the Spices and Tomatoes:
– 1 tablespoon ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon turmeric powder
– 1/2 to 1 teaspoon cayenne pepper (adjust for heat)
– 1 (28-ounce) can crushed tomatoes
For the Mushrooms and Finish:
– 1 pound cremini mushrooms, cleaned and quartered
– 1 (13.5-ounce) can full-fat coconut milk
– 1 teaspoon salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add the 1 finely diced yellow onion and cook, stirring occasionally, until it turns soft and translucent, about 8 minutes.
3. Stir in the 4 cloves of minced garlic and 1 tablespoon of grated ginger, cooking for 1 minute until fragrant to prevent burning.
4. Add the 1 tablespoon of ground cumin, 2 teaspoons of ground coriander, 1 teaspoon of turmeric powder, and your chosen amount of cayenne pepper (1/2 to 1 teaspoon) to the pot. Toast the spices with the onion mixture for 30 seconds, stirring constantly to unlock their full aroma.
5. Pour in the 1 (28-ounce) can of crushed tomatoes, stirring to combine everything into a thick, spiced base. Let this simmer uncovered for 5 minutes to allow the tomatoes to break down and the flavors to meld.
6. Add the 1 pound of quartered cremini mushrooms to the pot, stirring to coat them evenly in the tomato-spice mixture. Tip: Cremini mushrooms hold their shape well, but for a more tender bite, you can slice them instead.
7. Pour in the 1 (13.5-ounce) can of full-fat coconut milk and add the 1 teaspoon of salt. Stir gently to incorporate.
8. Reduce the heat to low, cover the pot with a lid, and let the curry simmer gently for 20 minutes. Tip: A low, slow simmer helps the mushrooms absorb the flavors without becoming rubbery.
9. After 20 minutes, remove the lid. The curry should have thickened slightly. Stir in the 1/4 cup of chopped fresh cilantro. Tip: For the brightest flavor, add most of the cilantro at the end, reserving a little for garnish.
10. Taste and adjust seasoning if necessary, then remove the pot from the heat.
Hearty and deeply satisfying, this curry achieves a wonderful balance where the meaty texture of the mushrooms stands up to the rich, tangy tomato sauce, all softened by the creamy coconut milk. I love serving it over a bed of fluffy jasmine rice, the steam carrying its spicy, aromatic scent, or with a side of warm naan for scooping up every last bit of the vibrant sauce.
Garlic Butter Mushroom Fry
Venturing into the kitchen this evening, I found myself craving something deeply comforting yet elegantly simple, a dish that whispers of earthy forests and warm, buttery kitchens. Garlic Butter Mushroom Fry is just that—a humble celebration of mushrooms transformed into a savory, aromatic delight that feels both nourishing and indulgent. It’s the kind of recipe that turns a quiet moment into a small, cherished ritual.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the mushrooms:
– 1 lb cremini mushrooms, cleaned and sliced into ¼-inch thick pieces
– 2 tbsp olive oil
– ¼ tsp salt
For the garlic butter sauce:
– 4 tbsp unsalted butter
– 4 cloves garlic, minced
– 2 tbsp fresh parsley, finely chopped
– ¼ tsp black pepper
Instructions
1. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add 2 tbsp olive oil to the skillet and swirl to coat the surface evenly.
3. Place 1 lb sliced cremini mushrooms in the skillet in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook the mushrooms without stirring for 4–5 minutes, until the bottoms develop a deep golden-brown crust.
5. Flip the mushrooms using tongs and cook for an additional 3–4 minutes until tender and browned on both sides.
6. Sprinkle ¼ tsp salt over the mushrooms and transfer them to a plate, setting aside.
7. Reduce the heat to medium-low and add 4 tbsp unsalted butter to the same skillet.
8. Once the butter has melted and begun to foam, add 4 cloves minced garlic and sauté for 1–2 minutes until fragrant but not browned.
9. Return the cooked mushrooms to the skillet, tossing gently to coat them thoroughly in the garlic butter sauce.
10. Stir in 2 tbsp chopped fresh parsley and ¼ tsp black pepper, cooking for 1 final minute to blend the flavors.
11. Remove the skillet from the heat and let the dish rest for 2 minutes before serving to allow the sauce to thicken slightly.
Aromatic and richly textured, each bite offers a tender chew from the mushrooms, glistening with that velvety garlic butter. I love spooning it over creamy polenta or crusty bread to soak up every last drop, though it’s just as delightful nestled beside a simple green salad for a lighter touch.
Mushroom Biryani with Basmati Rice
On a quiet evening like this, when the world outside slows to a hush, I find myself drawn to the kitchen, to the earthy, grounding aroma of mushrooms and spices. There’s something deeply comforting about layering flavors slowly, letting each component speak before coming together in a warm, fragrant embrace—a gentle ritual that feels like a quiet conversation with the ingredients themselves.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the rice:
– 1 ½ cups basmati rice
– 3 cups water
– 1 teaspoon salt
For the mushroom mixture:
– 1 pound cremini mushrooms, sliced
– 1 large onion, thinly sliced
– 3 cloves garlic, minced
– 1-inch piece ginger, grated
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala
– ½ teaspoon red chili powder
– ½ cup plain yogurt
– ¼ cup fresh cilantro, chopped
– ¼ cup fresh mint, chopped
– 1 tablespoon lemon juice
For layering:
– 2 tablespoons ghee
– ¼ teaspoon saffron threads, soaked in 2 tablespoons warm milk
– 2 tablespoons fried onions (store-bought or homemade)
Instructions
1. Rinse 1 ½ cups basmati rice under cold water until the water runs clear to remove excess starch, which helps prevent stickiness.
2. In a medium pot, combine the rinsed rice, 3 cups water, and 1 teaspoon salt, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the rice is tender but firm.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat, add 1 teaspoon cumin seeds, and toast for 30 seconds until fragrant.
4. Add 1 large thinly sliced onion to the skillet and sauté for 10 minutes, stirring occasionally, until golden brown and caramelized.
5. Stir in 3 cloves minced garlic and 1-inch grated ginger, cooking for 1 minute until aromatic.
6. Add 1 pound sliced cremini mushrooms to the skillet and cook for 8 minutes, stirring occasionally, until they release their moisture and turn golden.
7. Sprinkle in 1 teaspoon turmeric powder, 1 teaspoon garam masala, and ½ teaspoon red chili powder, stirring for 1 minute to toast the spices and deepen their flavor.
8. Remove the skillet from heat, mix in ½ cup plain yogurt, ¼ cup chopped cilantro, ¼ cup chopped mint, and 1 tablespoon lemon juice until well combined.
9. Preheat the oven to 350°F and grease a baking dish with 1 tablespoon ghee.
10. Layer half of the cooked rice in the baking dish, spread the mushroom mixture evenly over it, then top with the remaining rice.
11. Drizzle 1 tablespoon ghee and the saffron-infused milk over the top, sprinkle with 2 tablespoons fried onions, cover tightly with foil, and bake for 20 minutes to allow the flavors to meld.
12. Remove from the oven, let rest for 5 minutes, then fluff gently with a fork before serving.
Rich with layers of tender basmati rice and savory mushrooms, this biryani offers a subtle warmth from the spices and a bright freshness from the herbs. Serve it alongside a cool raita or a simple cucumber salad to balance the earthy notes, and savor each bite as the saffron threads weave their golden hue throughout the dish.
Paneer Mushroom Tikka Masala
Evenings like this, when the kitchen fills with the warm scent of spices, I find myself drawn to dishes that feel like a comforting embrace. This paneer and mushroom tikka masala is one of those quiet, simmering creations that transforms simple ingredients into something deeply satisfying, perfect for a reflective meal at the end of the day.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the marinade:
– 1 cup plain whole-milk yogurt
– 2 tbsp lemon juice
– 2 tbsp ginger-garlic paste
– 1 tbsp garam masala
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1 tsp salt
For the tikka:
– 8 oz paneer, cut into 1-inch cubes
– 8 oz cremini mushrooms, halved
– 1 tbsp vegetable oil
For the sauce:
– 2 tbsp vegetable oil
– 1 large onion, finely chopped
– 1 tbsp ginger-garlic paste
– 1 tsp cumin seeds
– 1 tbsp tomato paste
– 1 (14.5 oz) can crushed tomatoes
– 1 cup heavy cream
– 1 tsp garam masala
– 1 tsp sugar
– 1/2 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, red chili powder, and salt until smooth.
2. Add the paneer cubes and mushroom halves to the bowl, gently tossing to coat them evenly in the marinade.
3. Cover the bowl and let it rest at room temperature for 15 minutes to allow the flavors to penetrate.
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the marinated paneer and mushrooms to the skillet in a single layer, cooking for 4-5 minutes per side until golden brown with slight char marks.
6. Tip: Avoid overcrowding the skillet to ensure even browning; cook in batches if needed.
7. Remove the paneer and mushrooms from the skillet and set them aside on a plate.
8. In the same skillet, heat 2 tbsp vegetable oil over medium heat.
9. Add the chopped onion and cook, stirring frequently, for 6-8 minutes until soft and translucent.
10. Stir in 1 tbsp ginger-garlic paste and cumin seeds, cooking for 1 minute until fragrant.
11. Add the tomato paste and cook for 2 minutes, stirring constantly to deepen its color.
12. Pour in the crushed tomatoes, stirring to combine, and let the mixture simmer for 5 minutes.
13. Tip: Simmering the tomatoes helps develop a richer, smoother sauce base.
14. Reduce the heat to low and stir in the heavy cream, garam masala, sugar, and salt until fully incorporated.
15. Gently fold the cooked paneer and mushrooms into the sauce, simmering for 3-4 minutes to heat through.
16. Tip: Stir gently to keep the paneer cubes intact and prevent them from breaking apart.
17. Remove the skillet from the heat and stir in the chopped cilantro.
Zesty and creamy, this dish balances the firm, savory bite of paneer with the earthy softness of mushrooms, all wrapped in a velvety tomato sauce that’s lightly spiced. Serve it over steamed basmati rice or with warm naan for soaking up every last drop, perhaps garnished with extra cilantro for a fresh finish.
Mushroom Palak (Spinach and Mushroom Curry)
Yielding to the quiet of a winter evening, I find myself drawn to the earthy simplicity of this dish—a gentle curry that marries the deep, umami notes of mushrooms with the vibrant green of spinach, creating a comforting bowl that feels like a warm embrace after a long day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the base: 2 tablespoons vegetable oil, 1 medium onion (finely chopped), 3 cloves garlic (minced), 1 tablespoon ginger (grated)
– For the spices: 1 teaspoon cumin seeds, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper
– For the main components: 8 ounces cremini mushrooms (sliced), 10 ounces fresh spinach (roughly chopped), 1 cup water
– For finishing: 1/2 cup heavy cream, 1 teaspoon salt
Instructions
1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add 1 teaspoon cumin seeds to the oil and cook until they sizzle and become fragrant, approximately 30 seconds.
3. Stir in 1 medium finely chopped onion and sauté until translucent and lightly golden, about 5 minutes, stirring occasionally.
4. Mix in 3 cloves minced garlic and 1 tablespoon grated ginger, cooking for 1 minute until aromatic to avoid burning.
5. Sprinkle in 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1/4 teaspoon cayenne pepper, stirring constantly for 30 seconds to toast the spices and deepen their flavor.
6. Add 8 ounces sliced cremini mushrooms to the skillet, cooking until they release their moisture and brown slightly, about 8 minutes, stirring occasionally.
7. Pour in 1 cup water and bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pan for added depth.
8. Fold in 10 ounces roughly chopped fresh spinach, cooking until wilted and vibrant green, about 3 minutes, stirring gently to incorporate.
9. Reduce the heat to low and stir in 1/2 cup heavy cream and 1 teaspoon salt, simmering for 2 minutes until the sauce thickens slightly and coats the back of a spoon.
10. Remove from heat and let the curry rest for 5 minutes to allow the flavors to meld together.
Warm and velvety, this curry offers a lush texture where the tender mushrooms nestle into the creamy spinach sauce, with a subtle heat from the spices that lingers pleasantly. Serve it over steamed basmati rice or with warm naan for scooping up every last bit, or try it as a filling for stuffed peppers to add a creative twist to your meal.
Tandoori Mushroom Skewers
Often, as the evening light fades, I find myself craving something that feels both grounding and gently spiced, a quiet celebration of earthy flavors. These skewers, with their smoky aroma and tender bite, offer just that—a simple, hands-on ritual that transforms humble mushrooms into something quietly special.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the marinade:
– 1/2 cup plain whole-milk yogurt
– 2 tbsp fresh lemon juice
– 2 tbsp olive oil
– 1 tbsp grated fresh ginger
– 2 garlic cloves, minced
– 1 tbsp garam masala
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper
– 1 tsp kosher salt
For the skewers:
– 1 1/2 lbs cremini mushrooms, stems trimmed
– 1 medium red onion, cut into 1-inch pieces
– 1 medium red bell pepper, cut into 1-inch pieces
– 8 wooden skewers, soaked in water for 30 minutes
For serving:
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. In a large bowl, whisk together the yogurt, lemon juice, olive oil, ginger, garlic, garam masala, cumin, smoked paprika, turmeric, cayenne pepper, and kosher salt until fully combined.
2. Add the mushrooms, red onion, and red bell pepper to the bowl, and toss gently with your hands until all pieces are evenly coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to penetrate the vegetables.
4. While the vegetables marinate, soak the wooden skewers in a shallow dish of water for 30 minutes to prevent burning during cooking.
5. Preheat a grill or grill pan to medium-high heat, about 400°F.
6. Thread the marinated mushrooms, onion, and bell pepper alternately onto the soaked skewers, leaving a small space between each piece for even cooking.
7. Place the skewers on the preheated grill and cook for 6-8 minutes, turning them every 2 minutes with tongs, until the mushrooms are tender and have visible grill marks.
8. Transfer the cooked skewers to a serving platter and immediately sprinkle with the chopped cilantro.
9. Serve the skewers hot with lime wedges on the side for squeezing over just before eating.
A final drizzle of lime juice brightens the smoky, spiced crust, while the mushrooms remain juicy within. I love these tucked into warm naan with a dollop of raita, or simply savored straight from the skewer as the day winds down.
Mushroom Stuffed Paratha
Wandering through my kitchen on this quiet evening, I found myself drawn to the earthy scent of mushrooms and the comforting thought of warm, flaky bread. There’s something deeply satisfying about transforming simple ingredients into a meal that feels both nourishing and indulgent, a small ritual that slows the rush of the day. This mushroom stuffed paratha is just that—a humble yet hearty dish where each bite unfolds layers of savory filling wrapped in golden, tender dough.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup warm water (about 110°F)
– 1 tablespoon vegetable oil
For the mushroom filling:
– 2 cups finely chopped button mushrooms
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– 1 tablespoon vegetable oil
– Salt to taste
For cooking:
– 1/4 cup vegetable oil
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt, then gradually add 3/4 cup warm water while mixing with your hands until a soft dough forms.
2. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic, then drizzle 1 tablespoon vegetable oil over it, cover with a damp cloth, and let it rest for 20 minutes to relax the gluten.
3. Heat 1 tablespoon vegetable oil in a skillet over medium heat, add 1 small finely chopped onion, and sauté for 3 minutes until translucent.
4. Add 2 cloves minced garlic and 1 teaspoon grated ginger to the skillet, cooking for 1 minute until fragrant to release their aromatic oils.
5. Stir in 2 cups finely chopped button mushrooms, cooking for 8 minutes until they release their moisture and turn golden brown, which concentrates their earthy flavor.
6. Sprinkle in 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, and salt to taste, mixing well and cooking for 2 minutes to toast the spices.
7. Remove the mushroom filling from heat and let it cool completely to prevent the paratha dough from tearing during stuffing.
8. Divide the rested dough into 8 equal portions, rolling each into a smooth ball with your palms.
9. Take one dough ball, flatten it slightly with your fingers, then place 2 tablespoons of the cooled mushroom filling in the center, gathering the edges to seal tightly into a stuffed ball.
10. Gently roll out the stuffed ball on a floured surface into a 6-inch circle, applying even pressure to avoid breaking the dough and ensure an even distribution of filling.
11. Heat a griddle or non-stick pan over medium heat, place one rolled paratha on it, and cook for 2 minutes until small bubbles appear on the surface.
12. Flip the paratha, brush the top with 1/2 teaspoon vegetable oil, and cook for another 2 minutes until golden brown spots form.
13. Flip again, brush the other side with 1/2 teaspoon vegetable oil, and cook for 1-2 more minutes until both sides are crisp and evenly browned, adjusting heat as needed to prevent burning.
14. Repeat steps 11-13 with the remaining stuffed parathas, keeping cooked ones warm wrapped in a clean kitchen towel to retain their soft texture.
15. Just as the last paratha finishes, I’m reminded how the flaky layers give way to a juicy, spiced mushroom center, with hints of cumin and ginger lingering warmly. Serve these alongside a cool yogurt dip or simply enjoy them fresh off the griddle, where the contrast of crisp exterior and tender filling feels like a quiet celebration of simplicity.
Chettinad Mushroom Pepper Fry
Kindly, as the evening light fades, I find myself drawn to the warmth of spices and the earthy comfort of mushrooms, a quiet craving for something deeply flavorful yet simple to prepare. This Chettinad Mushroom Pepper Fry, with its bold black pepper and aromatic curry leaves, feels like a cozy embrace on a chilly night, a dish that transforms humble ingredients into a vibrant, satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the mushrooms and base:
– 1 pound white button mushrooms, cleaned and quartered
– 2 tablespoons vegetable oil
– 1 medium yellow onion, finely chopped
– 4 garlic cloves, minced
– 1-inch piece fresh ginger, grated
For the spice blend:
– 1 tablespoon black peppercorns, coarsely crushed
– 1 teaspoon cumin seeds
– 1 teaspoon fennel seeds
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon salt
For finishing:
– 10 fresh curry leaves
– 2 tablespoons fresh cilantro, chopped
Instructions
1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add 1 medium finely chopped yellow onion to the skillet and sauté, stirring frequently, until it turns translucent and soft, about 5 minutes.
3. Stir in 4 minced garlic cloves and 1-inch grated fresh ginger, cooking for 1 minute until fragrant to release their aromas without browning.
4. Tip: Toast the spices next to deepen their flavors—add 1 teaspoon cumin seeds and 1 teaspoon fennel seeds to the skillet, stirring for 30 seconds until they pop slightly.
5. Mix in 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 tablespoon coarsely crushed black peppercorns, and 1 teaspoon salt, cooking for another 30 seconds to blend the spices evenly.
6. Add 1 pound quartered white button mushrooms to the skillet, tossing gently to coat them thoroughly with the spice mixture.
7. Cook the mushrooms over medium heat, stirring occasionally, for 10-12 minutes until they release their juices and become tender but not mushy, with a slight golden edge.
8. Tip: Avoid overcrowding the skillet to ensure the mushrooms sauté properly rather than steam, which helps achieve a better texture.
9. Stir in 10 fresh curry leaves and cook for 2 more minutes until they wilt and infuse the dish with their distinctive aroma.
10. Remove the skillet from the heat and garnish with 2 tablespoons chopped fresh cilantro.
11. Tip: Let the dish rest for 5 minutes off the heat before serving to allow the flavors to meld together more harmoniously.
Unfolding with each bite, this fry offers a delightful contrast: the mushrooms are tender and juicy, while the peppercorns provide a sharp, warming kick that lingers pleasantly. Serve it over steamed basmati rice or with soft rotis for a complete meal, or enjoy it as a standalone appetizer—its robust spices and earthy notes make it versatile enough to brighten any table setting.
Mushroom Khichdi with Ghee
Wandering through the quiet of a winter evening, I find myself drawn to the stove, where a simple pot of Mushroom Khichdi with Ghee promises the kind of comfort that settles deep in the bones. It’s a humble, one-pot dish where rice and lentils meld with earthy mushrooms into something softly sustaining, each spoonful warmed by the golden richness of ghee. This is food for slow, reflective moments, a gentle embrace on a cold night.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base
– 1 cup basmati rice
– 1/2 cup split yellow moong dal (lentils)
– 8 oz cremini mushrooms, sliced
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 4 cups water
For Tempering and Seasoning
– 3 tbsp ghee
– 1 tsp cumin seeds
– 1/2 tsp turmeric powder
– 1 tsp salt
– Fresh cilantro leaves, for garnish
Instructions
1. Rinse the basmati rice and split yellow moong dal together in a fine-mesh strainer under cold running water until the water runs clear, which helps remove excess starch for a fluffier texture.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of ghee over medium heat until melted and shimmering, about 1 minute.
3. Add the cumin seeds to the hot ghee and toast them for 30–45 seconds, until they become fragrant and start to sizzle gently.
4. Stir in the finely chopped yellow onion and cook, stirring occasionally, for 5–7 minutes, until the onion turns soft and translucent.
5. Add the minced garlic and grated ginger, cooking for another 1–2 minutes until their raw aroma fades and they release a warm, inviting scent.
6. Mix in the sliced cremini mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown slightly at the edges.
7. Sprinkle in the turmeric powder and salt, stirring to coat the mushrooms and onions evenly for about 30 seconds to bloom the spices.
8. Pour in the rinsed rice and lentils, stirring gently to combine them with the mushroom mixture for 1 minute.
9. Add 4 cups of water to the pot, increase the heat to high, and bring the mixture to a rolling boil, which should take 3–4 minutes.
10. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20 minutes without stirring; this allows the grains to cook evenly and absorb the liquid fully.
11. After 20 minutes, turn off the heat and let the khichdi rest, covered, for 5 minutes to finish steaming and settle the flavors.
12. Uncover the pot and fluff the khichdi gently with a fork, then drizzle the remaining 1 tablespoon of ghee over the top for added richness.
13. Garnish with fresh cilantro leaves just before serving.
Zesty with the warmth of cumin and turmeric, this khichdi emerges creamy yet distinct, each grain of rice tenderly holding the earthy depth of mushrooms. The final drizzle of ghee lends a silky finish that makes it feel indulgent, perfect for scooping up with a side of cool yogurt or a simple cucumber salad. On a chilly evening, it’s a bowl that feels like a quiet conversation, comforting and complete.
Mushroom Pulao with Whole Spices
Remembering the quiet comfort of a rainy afternoon, this mushroom pulao with whole spices feels like a gentle embrace, a simple pot of fragrant rice and earthy mushrooms simmered together with aromatic spices that fill the kitchen with warmth. It’s the kind of meal that asks for little but gives so much in return, a humble dish perfect for a reflective evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Spice Base
– 2 tbsp ghee
– 1 tsp cumin seeds
– 4 green cardamom pods
– 1 cinnamon stick (2-inch piece)
– 4 cloves
For the Mushrooms and Aromatics
– 1 lb cremini mushrooms, sliced
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1-inch piece fresh ginger, grated
For the Rice
– 1 ½ cups basmati rice, rinsed and drained
– 3 cups water
– 1 tsp salt
Instructions
1. Heat 2 tbsp ghee in a large, heavy-bottomed pot over medium heat for 1 minute until shimmering.
2. Add 1 tsp cumin seeds, 4 green cardamom pods, 1 cinnamon stick, and 4 cloves to the ghee, and toast for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Add 1 finely chopped yellow onion to the pot, and sauté for 5 minutes until translucent and soft.
4. Stir in 3 minced garlic cloves and 1-inch grated ginger, and cook for 1 minute until aromatic.
5. Add 1 lb sliced cremini mushrooms to the pot, and cook for 8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
6. Tip: Let the mushrooms sear without stirring for the first 2 minutes to develop a deeper flavor.
7. Add 1 ½ cups rinsed basmati rice to the pot, and stir to coat the grains with the mushroom mixture for 1 minute.
8. Pour in 3 cups water and 1 tsp salt, and bring to a boil over high heat.
9. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15 minutes without lifting the lid.
10. Tip: Place a clean kitchen towel between the pot and lid to absorb excess steam for fluffier rice.
11. After 15 minutes, turn off the heat and let the pulao rest, covered, for 10 minutes to allow the rice to finish steaming.
12. Tip: Fluff the rice gently with a fork before serving to separate the grains without breaking them.
13. Just before serving, discard the whole cinnamon stick and cardamom pods if desired, as they are for flavoring only.
Just as the spices infuse each grain, the pulao emerges fluffy and aromatic, with the mushrooms offering a tender, meaty contrast. Serve it warm in a bowl, perhaps topped with a dollop of yogurt or alongside a simple cucumber salad for a complete, comforting meal that feels both nourishing and deeply satisfying.
Mushroom Vindaloo with Vinegar
Evenings like this, when the kitchen is quiet and the world outside slows, I find myself drawn to recipes that unfold slowly, layer by layer, like a story being told. This mushroom vindaloo, with its sharp, bright vinegar and deep, earthy spices, is one of those dishes—a gentle simmer that fills the home with warmth and memory.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the Vindaloo Paste
– 1 tbsp cumin seeds
– 1 tbsp coriander seeds
– 6 dried Kashmiri red chilies
– 1 tsp black peppercorns
– 1/2 tsp ground turmeric
– 1/4 tsp ground cinnamon
– 5 cloves garlic, minced
– 1-inch piece ginger, grated
– 1/4 cup white vinegar
For the Mushrooms & Base
– 2 tbsp vegetable oil
– 1 large yellow onion, thinly sliced
– 1 lb cremini mushrooms, quartered
– 1 tsp granulated sugar
– 1 tsp salt
– 1 cup water
Instructions
1. Heat a small, dry skillet over medium heat for 2 minutes until warm to the touch. Add 1 tbsp cumin seeds, 1 tbsp coriander seeds, 6 dried Kashmiri red chilies, and 1 tsp black peppercorns. Toast the spices for 90 seconds, shaking the pan constantly, until fragrant and slightly darkened.
2. Transfer the toasted spices to a spice grinder or mortar and pestle. Grind them into a fine powder.
3. In a small bowl, combine the ground spice mixture with 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, 5 cloves of minced garlic, 1-inch of grated ginger, and 1/4 cup white vinegar. Stir to form a thick, aromatic paste. (Tip: Letting this paste sit for 10 minutes deepens the flavors.)
4. In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp vegetable oil over medium heat for 1 minute. Add 1 large thinly sliced yellow onion. Cook the onion for 10 minutes, stirring occasionally, until soft and golden brown.
5. Add the prepared vindaloo paste to the pot with the onions. Cook the mixture for 3 minutes, stirring constantly, until the raw garlic smell disappears.
6. Add 1 lb quartered cremini mushrooms to the pot. Stir to coat the mushrooms evenly with the paste.
7. Sprinkle in 1 tsp granulated sugar and 1 tsp salt over the mushrooms. Stir to combine.
8. Pour 1 cup of water into the pot. Bring the liquid to a gentle boil.
9. Reduce the heat to low. Cover the pot with a lid. Simmer the vindaloo for 25 minutes, stirring once halfway through, until the mushrooms are tender and the sauce has thickened. (Tip: A tight-fitting lid helps retain moisture for a saucier result.)
10. After 25 minutes, remove the lid. Increase the heat to medium. Cook the vindaloo uncovered for 5 minutes to further reduce the sauce to a gravy-like consistency. (Tip: The sauce is ready when it coats the back of a spoon without running off immediately.)
Let this vindaloo rest for a few minutes off the heat; the mushrooms will soften further, absorbing the tangy, spiced gravy. Serve it spooned over a mound of fluffy basmati rice, where the vinegar’s sharpness beautifully cuts through the earthy richness, or with warm naan for scooping up every last bit of the deeply flavored sauce.
Mushroom and Peas Curry
Just now, as the evening light fades outside my window, I find myself drawn to the quiet comfort of the stove, to the gentle simmer of a pot that promises warmth. This mushroom and peas curry is a humble embrace, a simple dish that feels like a soft exhale at the end of the day, where earthy mushrooms and sweet peas mingle in a creamy, spiced sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Base:
– 2 tablespoons vegetable oil
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the Spices:
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional, for heat)
For the Main Components:
– 1 pound cremini mushrooms, cleaned and sliced
– 1 cup frozen peas
– 1 (14-ounce) can diced tomatoes
– 1 (13.5-ounce) can full-fat coconut milk
– 1 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
1. Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add 1 finely chopped large yellow onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes.
3. Stir in 3 minced cloves of garlic and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant to prevent burning.
4. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1/4 teaspoon cayenne pepper (if using), toasting the spices with the onion mixture for 30 seconds to deepen their flavors.
5. Add 1 pound of sliced cremini mushrooms to the pot, stirring to coat them in the spiced oil, and cook for 5-7 minutes until they release their liquid and begin to brown slightly.
6. Pour in 1 can of diced tomatoes (with their juices) and 1 can of full-fat coconut milk, stirring to combine all ingredients evenly.
7. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper, then bring it to a gentle simmer over medium-low heat.
8. Reduce the heat to low, cover the pot with a lid, and let the curry simmer for 15 minutes, stirring occasionally to prevent sticking.
9. Add 1 cup of frozen peas to the pot, stirring them into the curry, and cook uncovered for an additional 3-5 minutes until the peas are heated through and tender.
10. Remove the pot from the heat and stir in 1/4 cup of chopped fresh cilantro for garnish.
Draped over a bed of fluffy basmati rice, this curry offers a velvety texture where the mushrooms remain tender and the peas pop with sweetness. The coconut milk mellows the warm spices into a creamy, comforting sauce that lingers pleasantly, inviting you to savor each spoonful slowly, perhaps with a side of naan for dipping into every last bit.
Mushroom Korma with Cashew Sauce
Yielding to the quiet of the kitchen, I find comfort in the earthy promise of this dish, a gentle simmer of mushrooms and spices that feels like a warm embrace on a winter evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the cashew sauce:
– 1 cup raw cashews
– 1 cup warm water
For the base:
– 2 tbsp vegetable oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
For the spices and mushrooms:
– 1 tbsp ground coriander
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 lb cremini mushrooms, sliced
– 1/2 cup vegetable broth
– 1/2 cup full-fat coconut milk
– 1 tsp salt
For garnish:
– 2 tbsp chopped fresh cilantro
Instructions
1. Soak 1 cup raw cashews in 1 cup warm water for 15 minutes to soften them for blending.
2. Heat 2 tbsp vegetable oil in a large skillet over medium heat until it shimmers.
3. Add 1 finely chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
5. Add 1 tbsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, toasting the spices for 30 seconds to release their oils.
6. Tip: Toasting spices briefly enhances their flavor without burning them.
7. Add 1 lb sliced cremini mushrooms and cook for 8 minutes, stirring occasionally, until they release their liquid and brown slightly.
8. Pour in 1/2 cup vegetable broth and 1/2 cup coconut milk, scraping the bottom of the skillet to incorporate any browned bits.
9. Drain the soaked cashews and blend them with their soaking liquid until completely smooth, about 2 minutes.
10. Tip: Blend the cashew sauce until no grit remains for a creamy texture.
11. Stir the blended cashew sauce and 1 tsp salt into the skillet, bringing the mixture to a gentle simmer.
12. Reduce the heat to low and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
13. Tip: Simmering slowly allows the flavors to meld without curdling the sauce.
14. Remove from heat and garnish with 2 tbsp chopped cilantro.
Kneading the richness of cashews into the velvety sauce, this korma cradles tender mushrooms in a subtly spiced embrace. Serve it over steamed basmati rice to soak up every drop, or with warm naan for a comforting scoop that highlights its creamy, nutty depth.
Mushroom Pakora (Spicy Fritters)
Now, as the evening light fades outside my kitchen window, I find myself drawn to the simple comfort of preparing something warm and spiced, a small ritual to mark the quiet end of the day. There’s something deeply soothing about the methodical process of coating mushrooms in a seasoned batter, the gentle sizzle as they meet the oil, a promise of crispness and warmth to come. It’s a humble dish, really, but in its simplicity lies a perfect, savory solace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Batter:
– 1 cup chickpea flour (besan)
– 1/4 cup rice flour
– 1 tsp baking soda
– 1 tsp salt
– 1 tsp ground cumin
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1/2 tsp garam masala
– 3/4 cup cold water
– 1 tbsp lemon juice
For the Fritters:
– 1 lb white button mushrooms, cleaned and halved
– 1 small onion, thinly sliced
– 2 green chilies, finely chopped
– 1/4 cup fresh cilantro, chopped
– 4 cups vegetable oil, for frying
Instructions
1. In a large mixing bowl, combine 1 cup chickpea flour, 1/4 cup rice flour, 1 tsp baking soda, 1 tsp salt, 1 tsp ground cumin, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp garam masala. Whisk the dry ingredients together thoroughly until no lumps remain.
2. Add 3/4 cup cold water and 1 tbsp lemon juice to the dry mixture. Whisk continuously for about 2 minutes until a smooth, thick batter forms that coats the back of a spoon. Tip: Using cold water helps create a lighter, crispier batter texture.
3. Add 1 lb halved white button mushrooms, 1 thinly sliced small onion, 2 finely chopped green chilies, and 1/4 cup chopped fresh cilantro to the batter. Gently fold everything together until all pieces are evenly coated.
4. Pour 4 cups vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. Carefully drop heaping tablespoonfuls of the battered mushroom mixture into the hot oil. Do not overcrowd the pot; fry in batches of 5-6 fritters at a time.
6. Fry each batch for 3-4 minutes, turning occasionally with a slotted spoon, until the pakoras are uniformly golden brown and crisp. Tip: Maintaining a steady oil temperature of 350°F is crucial for even cooking without absorbing excess oil.
7. Using the slotted spoon, transfer the fried pakoras to a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining batter.
8. Let the pakoras rest on the paper towels for 1-2 minutes before serving. Tip: This brief resting period allows the exterior to set properly, ensuring maximum crispness.
Kindly, these fritters emerge with a wonderfully crisp, lacy shell that gives way to tender, juicy mushrooms within, the spices weaving a warm, aromatic heat. I love serving them immediately, piled high on a platter with a simple mint chutney for dipping, though they’re just as comforting eaten straight from the towel-lined plate, their savory warmth a quiet companion to the fading day.
Mushroom Butter Masala with Cream
Gently, as the evening light fades on this December day, I find myself drawn to the kitchen, to the quiet ritual of coaxing deep, earthy flavors into a comforting embrace. This mushroom butter masala is that embrace—a rich, creamy curry that simmers slowly, filling the home with the promise of warmth and nourishment.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base and Aromatics
– 2 tbsp unsalted butter
– 1 large yellow onion, finely chopped (about 1 cup)
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, grated
For the Spices and Tomatoes
– 1 tbsp garam masala
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper
– 1 (14.5 oz) can crushed tomatoes
For the Mushrooms and Cream
– 1 lb cremini mushrooms, cleaned and sliced 1/4-inch thick
– 1/2 cup heavy cream
– 1/2 cup water
– 1 tsp salt
For Finishing
– 2 tbsp fresh cilantro, chopped
Instructions
1. Melt 2 tbsp unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add 1 cup finely chopped yellow onion and cook, stirring occasionally, for 8-10 minutes until the onions are soft and translucent.
3. Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
4. Add 1 tbsp garam masala, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper to the pot. Toast the spices with the onion mixture for 30 seconds, stirring constantly to prevent burning.
5. Pour in the entire 14.5 oz can of crushed tomatoes, stirring to combine. Let the mixture simmer for 5 minutes, allowing the tomatoes to break down and the flavors to meld.
6. Add 1 lb sliced cremini mushrooms to the pot, stirring to coat them evenly in the spiced tomato base.
7. Pour in 1/2 cup water and 1 tsp salt. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes.
8. Uncover the pot and stir in 1/2 cup heavy cream. Simmer uncovered for 5 more minutes, allowing the sauce to thicken slightly. Tip: For a richer flavor, you can substitute half the heavy cream with full-fat plain yogurt, adding it off the heat to prevent curdling.
9. Remove the pot from the heat. Taste the curry—if you prefer more heat, a pinch more cayenne can be stirred in now. Tip: Letting the finished curry rest off the heat for 10 minutes before serving allows the flavors to deepen further.
10. Garnish with 2 tbsp chopped fresh cilantro just before serving. Tip: For added texture, toast 1/4 cup of raw cashews in a dry pan until golden, then roughly chop and sprinkle over the top.
The finished curry is luxuriously velvety, with the cream softening the robust spice blend into a mellow warmth. The mushrooms retain a pleasant, meaty bite, offering little pockets of earthy flavor against the smooth sauce. I love serving it over a mound of fluffy basmati rice, the grains soaking up every drop, or with warm, buttery naan for scooping.
Mushroom Dosa (Stuffed Crepes)
A quiet evening like this, with the kitchen windows fogging slightly from the simmering pot, feels just right for folding soft, warm crepes around a savory mushroom filling. It’s a comforting ritual, this slow assembly of dosas, where each step feels like a gentle pause in the day’s rush. The earthy aroma of mushrooms and spices mingling is a simple pleasure, a reminder of how grounding it can be to create something nourishing from scratch.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Dosa Batter
– 1 cup all-purpose flour
– 1/2 cup rice flour
– 1 1/2 cups water
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
For the Mushroom Filling
– 2 tablespoons vegetable oil
– 1 small yellow onion, finely chopped (about 1/2 cup)
– 2 garlic cloves, minced
– 8 ounces cremini mushrooms, thinly sliced
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– 1/4 teaspoon salt
– 2 tablespoons fresh cilantro, chopped
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup rice flour, 1 1/2 cups water, and 1/4 teaspoon salt until a smooth, thin batter forms with no lumps. Let it rest for 10 minutes; this allows the flours to hydrate for a more tender crepe.
2. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with 1/2 teaspoon of the 2 tablespoons vegetable oil using a paper towel.
3. Pour 1/4 cup of the batter into the center of the skillet and immediately tilt and swirl the pan to spread it into a thin, even circle about 8 inches in diameter.
4. Cook the dosa for 60 to 90 seconds, until the edges lift easily and the surface appears dry with small bubbles. Tip: Do not flip it; this ensures a soft texture perfect for folding.
5. Carefully transfer the cooked dosa to a plate and repeat with the remaining batter, greasing the skillet lightly between each, to make 8 dosas total. Stack them with parchment paper in between to prevent sticking.
6. In a separate large skillet, heat 2 tablespoons vegetable oil over medium heat (about 350°F). Add 1/2 cup chopped onion and sauté for 3 to 4 minutes, until translucent and soft.
7. Stir in 2 minced garlic cloves and cook for 30 seconds, just until fragrant to avoid burning the garlic.
8. Add 8 ounces sliced cremini mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and turn golden brown.
9. Sprinkle in 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili powder, and 1/4 teaspoon salt. Cook for 1 minute, stirring constantly to toast the spices evenly.
10. Remove the skillet from heat and fold in 2 tablespoons chopped cilantro. Tip: Let the filling cool slightly before assembling to prevent the dosas from becoming soggy.
11. Place a dosa on a clean surface, spoon about 2 tablespoons of the mushroom filling onto one half, and gently fold the other half over to form a semi-circle. Tip: Press lightly to seal, but avoid overfilling to keep the dosa intact.
12. Repeat with the remaining dosas and filling to make 8 stuffed crepes total.
You’ll find the dosas delightfully soft with a slight chew, cradling a warm, spiced mushroom filling that’s earthy and subtly aromatic. Serve them immediately, perhaps with a dollop of cool yogurt or a side of tangy chutney to balance the warmth, making each bite a cozy, flavorful embrace.
Mushroom and Corn Curry
Lately, I’ve found myself craving something warm and earthy, a dish that feels like a quiet conversation between simple ingredients. This mushroom and corn curry is just that—a gentle simmer of flavors that fills the kitchen with a comforting aroma, perfect for a reflective evening alone.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 2 tablespoons olive oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
For the curry:
– 1 pound cremini mushrooms, sliced ¼-inch thick
– 1 cup fresh or frozen corn kernels
– 1 (14-ounce) can coconut milk
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– ½ teaspoon turmeric
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 1 cup vegetable broth
For finishing:
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon lime juice
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add 1 finely chopped yellow onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant to avoid burning.
4. Add 1 pound sliced cremini mushrooms to the skillet, spreading them in a single layer to ensure even browning.
5. Cook the mushrooms without stirring for 4 minutes, then flip and cook for another 4 minutes until golden brown and tender.
6. Sprinkle 1 tablespoon curry powder, 1 teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon salt, and ¼ teaspoon black pepper over the mushrooms, stirring to coat evenly for 30 seconds to toast the spices.
7. Pour in 1 cup vegetable broth and 1 can coconut milk, scraping the bottom of the skillet to incorporate any browned bits for added depth.
8. Add 1 cup corn kernels and bring the mixture to a gentle simmer over medium-low heat.
9. Reduce heat to low and let the curry simmer uncovered for 10 minutes, stirring occasionally, until it thickens slightly.
10. Remove from heat and stir in 2 tablespoons chopped cilantro and 1 tablespoon lime juice just before serving to preserve their freshness.
Ultimately, this curry offers a velvety texture from the coconut milk, with the mushrooms providing a meaty bite and the corn adding sweet pops of crunch. Serve it over steamed rice or with warm naan for a cozy meal that feels both nourishing and indulgent, perfect for savoring slowly by candlelight.
Mushroom Paneer Kebabs
Tonight, as the winter evening settles quietly outside my kitchen window, I find myself drawn to the comforting ritual of preparing these Mushroom Paneer Kebabs, a dish that feels like a warm embrace on a cold night, blending earthy mushrooms with creamy paneer in a way that’s both simple and deeply satisfying.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the marinade:
– 1 cup plain yogurt
– 2 tbsp lemon juice
– 1 tbsp ginger-garlic paste
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
For the kebabs:
– 8 oz cremini mushrooms, cleaned and quartered
– 8 oz paneer, cut into 1-inch cubes
– 1 medium red onion, cut into 1-inch pieces
– 1 medium bell pepper, any color, cut into 1-inch pieces
– 2 tbsp olive oil
For serving (optional):
– Fresh cilantro leaves
– Lime wedges
Instructions
1. In a medium bowl, whisk together 1 cup plain yogurt, 2 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt until smooth to create the marinade.
2. Add 8 oz cremini mushrooms, 8 oz paneer cubes, 1 medium red onion pieces, and 1 medium bell pepper pieces to the bowl, and gently toss until all pieces are evenly coated with the marinade.
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes to allow the flavors to meld—for a deeper taste, you can marinate it overnight.
4. While the mixture marinates, soak 4 wooden skewers in water for 10 minutes to prevent them from burning during cooking.
5. Preheat a grill or grill pan to medium-high heat, about 400°F, ensuring it’s hot before you start cooking for even searing.
6. Thread the marinated mushrooms, paneer, onion, and bell pepper alternately onto the soaked skewers, leaving a small gap between pieces to promote even cooking.
7. Brush the assembled kebabs lightly with 2 tbsp olive oil to help them crisp up and prevent sticking.
8. Place the kebabs on the preheated grill and cook for 5-7 minutes per side, turning once, until the vegetables are tender and lightly charred and the paneer is golden brown.
9. Remove the kebabs from the grill and let them rest for 2-3 minutes before serving to allow the juices to redistribute, keeping them moist.
Charming in their simplicity, these kebabs offer a delightful contrast of textures—the mushrooms become juicy and meaty, while the paneer stays firm yet creamy, with a subtle smokiness from the paprika. Serve them over a bed of fluffy rice or tucked into warm pita bread with a drizzle of yogurt sauce for a cozy, complete meal that feels like a quiet celebration.
Summary
Embark on a culinary journey with these 19 exquisite Indian mushroom recipes, each bursting with flavor to delight your taste buds. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the delicious inspiration. Happy cooking!
