Once in a while you stumble across a hidden treasure, somehow forgotten and buried somewhere. Finding this recipe of Salmon fish, prepared long back, gave me the pleasure as such. Salmon was one of my favourites during my expat days and sharing the recipe is like going down memory lane. Here in Delhi and elsewhere in India, Salmon is not scarcely found these days and I assume that over the days Salmon swam across the oceans to reach East. So, on one hand if sharing this recipe gives me immense pleasure while reminiscing good old days, on the other, it also raises the excitement of introducing a glorious continental preparation.
Many a fortnights back, I shared with you the recipe of home -made thick crust pizza with bell pepper, bacon and loads of cheese (link). Here I am back again with the story of another pizza, a bit different from its predecessor. This time it is a veg pizza with no meat, but with mushroom and onion as add on. It is a bit different in another aspect too being a thin crust which means the pizzza base is much thinner almost like a roti. Actually, if you really ask me, I must admit having a soft corner for the thin crust ones which gives a really light feeling with the bite. In fact in authentic pizzerias, across Europe and particularly in Italy, I found that they really mean Pizza by thin crust and prepare the base rolling and tossing the dough by hand. Another point to mention here regarding the cheese. I have always been skeptic about choosing the right kind of pizza cheese in India. However, I am pleasantly surprised by the Britannia cheese which is amazingly good and served as a great topping. So as the winter is in its fullest, make your own pizza with all the colours and play innovative with corns, broccoli, tomatoes and whatever you like.
Earlier I have shared with you a recipe with Mushroom, called ‘Kadai Mushroom’. However, I had tried the dry mushroom even before that. In fact Dry mushroom was my first stint ever with mushroom. It is such a simple dish that you need just a pinch of cumin seed as for the spices. Even if you are not a great fan of mushroom and do not make it often, you will love this preparation. This happened with me and the mushroom curry is a nice addition to my kitty of vegetarian foods.
I am very fond of stuffed foods and often keep experimenting on them. They can be served well as quick handy snacks and even as appetizer before settling into the main dishes. Earlier I shared with you one such recipe of Stuffed Mushrooms. Now It is the turn for stuffed tomatoes. I have so far found some Greek recipes where tomatoes get stuffed with meat minces. Here instead I give it a complete vegetarian treatment and fill the tomatoes with mushrooms, corns and cheese. Hope you will like it.
Mushrooms are not the kind of food that I grew with. I can still remember that years back while I was in school, once my mother prepared a dish with mushroom. Back then as a student I knew it well that mushrooms hail from fungi family, so couldn’t enjoy the dish wholeheartedly.
After coming to Europe, I found mushrooms are quite common as a food and used in various vegetarian and non-vegeterian items. However, I never bought them as I didn’t know how to cook. Then once I happened to taste it at one of my neighbour’s place. She cooked it so well that I immediately fell into love with it and decided to try it myself. Now mushrooms feature quite often in our diet. Gradually I also came to know the health benefits of this low-calorie and low-fat vegetable.
At the beginning while looking for a good recipe with mushrooms I came across with the one called “Kadai Mushroom”. In fact a number of “Kadai Mushroom” recipes are available in youtube, among which I chose that of Nisha Madhulika. This onion and garlic less recipe reminded me of the authentic Bengali vegetarian dishes which was the main reason to select this recipe. Nonetheless to mention that the end product was immensely satisfactory. Now I often prepare this dish when vegetarian guests visit our place. So give it a try, I bet you will like it. 🙂
Experiment with pasta at dinner is still going on. Few days back I prepared this pasta and discovered mushroom to be a great ingredient to make a delicious pasta sauce. Both me and my husband, who is not a big fan of mushrooms, liked the dish very much. I highly recommend this recipe to both my vegetarian and non-vegetarian friends.
Ingredients to serve 2 :
- Butter – 25 gm.
- Olive oil – ½ tbspoon
- Shallots (sliced) – 3
- Chestnut mushrooms (sliced) – 225 gm.
- Salt and pepper
- Plain flour – ½ teaspoon
- Double cream – 75 ml.
- Dry wine – 1 tbspoon
- Sun-dried tomato in oil (drined and chopped) -60 gm.
- Pinch of freshly grated nutmeg
- Dried penne – 175 gm.
- Chopped fresh parsley – 1 tbspoon
Melt the butter with the olive oil in a large, heavy-based frying pan.
Add the shallots and cook over low heat, stirring occasionaly, for 4-5 minutes, or until softened.
Add the mushrooms and cook over low heat for a further 2 minutes.
Season with salt and pepper, sprinkle in the flour and cook, stirring, for 1 minute.
Remove the pan from the heat and gradually stir in the cream and dry wine.
Return to the heat, add the sun-dried tomatoes and grated nutmeg and cook over low heat, stirring occasionally, for 8 minutes.
Meanwhile, bring a large, heavy-based saucepan of lightly salted water to the boil.
Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.
Drain the pasta well and add to the mushroom sauce.
Cook for 3 minutes, then transfer to a warmed serving dis.
Sprinkle with the chopped parsley and serve immediately.
Mushrooms, although often undermined by skeptics as a poor vegetarian substitute, in actual can be used in multiple culinary dishes as supplementary and even as main curry ingredient. Mushrooms can readily be made into tasty snacks as well almost in no time. When I run out of ideas on evening snacks, handy mushrooms often fill the void. This recipe talks about one of the grilled mushroom appetizers where the big hollow mushroom belly is stuffed with bread minces. Hope you will like it and add this recipe to your cooking repertoire.
Ingredients for 9 pieces :
- Button mushrooms – 9
- Bread Slice -1
- Finely grated garlic – 2 cloves
- Grated Parmesan cheese – 3 to 4 tbspoon
- Salt to taste
- Crushed black pepper – 1 teaspoon
- Chopped parsley leaf – 3 tbspoon
- Olive oil
Wash the mushrooms with lukewarm water and then remove their stems. Don’t throw away the stems, they are completely edible and they will be used for stuffing.
Now with a small spoon scrape off the side & the inside of the mushrooms and make a pocket or hole for stuffing.
Collect the fragments of mushrooms, after making the pocket, and chop finely along with the stem of it.
Remove the brown border of the bread slice and make fresh breadcrumbs from it in a blender. (You can chop the bread with a sharp knife also.)
Now mix well chopped mushrooms, breadcrumbs, grated cheese, chopped parsley, grated garlic, crushed pepper, 2 tbspoon of olive oil and pinch of salt to make the filling.
Now line the baking tray with an aluminum foil and grease with olive oil. Also lightly grease the mushrooms with olive oil.
Now start filling the mushroom pockets with the prepared filling.
At the end drizzle some olive oil at their top.
Now bake it in a preheated oven at 200ºC/400ºF for 20-25 minutes or until the top turns brown.
- Don’t add much salt in the filling as it contains cheese which is a salty ingredient.
- If you don’t found Parmesan cheese then use any good quality cheese.
- You can also use coriander leaves instead of parsley.