Posts Tagged ‘Indian’

Mushroom Bhuna

Brooke from Cheeky Kitchen shares an Indian inspired mushroom dish that will make you feel like you took the entire family on a global adventure at the dinner table.

Ingredients

2 tablespoons olive oil
4 cloves garlic, chopped
1/2 purple onion, diced
1/2 poblano pepper, finely chopped
3 ounces white mushrooms
3 ounces baby bella mushrooms
1 (15 ounce) can fire-roasted diced tomatoes
1 tablespoon garam masala
1 lemon, freshly squeezed
1 tablespoon sugar
1/2 tablespoon salt
1/4 cup fresh cilantro, basil, and/or mint, chopped

Directions

In a large, deep skillet, heat olive oil over medium-high heat.
Add garlic, onion, and pepper. Cook until fragrant, about 1 minute.
Add mushrooms, tomatoes, garam masala, lemon juice, sugar, and salt.
Bring to a boil, then turn down to simmer and cook for 15-20 minutes, or until the tomato sauce is thickened and mushrooms are tender.
Sprinkle with fresh cilantro, basil and/or mint. Serve immediately.

Pairing Suggestions

This simple, savory mushroom side-dish is perfect when paired with your favorite curry chicken or coconut shrimp recipe, and a side of white wine.

Quick Chicken and Mushroom Indian Curry (Foodservice portion)

Chicken and mushrooms combine with Indian Curry spices in this quick dinner recipe.

Yield: 20 servings

Serving size: 1 soup portion

Ingredients

  • 1 1/2 pounds dry lentils
  • 5 1/4 cups water
  • 1/2 cup vegetable oil
  • 4 medium onions, cut in thin wedges
  • 4 pounds fresh mushrooms (white or crimini), sliced
  • 4 teaspoons minced garlic
  • 3/4 cup mild Indian curry paste
  • 1 tablespoon cinnamon
  • 4 pounds skinless, boneless chicken thighs, cut into quarters
  • 1 #10 can diced tomatoes
  • 6 pounds cauliflower florets
  • 2 cups chopped fresh coriander (cilantro)
  • 2 cups plain low fat yogurt

Directions

1. In a large covered pot simmer lentils in water for 20 minutes or until tender.

2. Meanwhile, in large deep rondeau or braising pan heat oil over medium-high heat.  Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned.  Stir in garlic, curry paste and cinnamon.  Add chicken and stir-fry 2-3 minutes.

3. Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes.  Taste and stir in more curry if desired.  Add cauliflower and lentils; bring to boil, cover and cook  about 3-5 minutes or until cauliflower is crisp tender.

4. Stir in cilantro and serve topped with a dollop of yogurt.  Accompany it with naan bread or basmati rice.

Tips:

  • Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
  • Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.

Nutrition Facts:

Calories: 310; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 75mg; Sodium: 600mg; Protein: 31g; Carbohydrate: 34g; Dietary Fiber: 12g

Family portion

Mushroom Bassar: White Button Mushrooms in Onion Chile Sauce

Yield: 24 one-cup servings

Note from the chef: Growing up in a Sindhi house I was used to various recipes called “Bassar”.  Loosely translated it meant with lots of onions.  Here I have given you a basic Bassar sauce recipe and finished it with a mélange of mushrooms.  Serve it with Basmati rice or Indian flatbreads.  Interestingly enough it also does very well as a sauce for pasta or on a slice of crusty bread. You can increase the number of Serrano chilis to the degree of heat desired.

Ingredients

1 ½ cups vegetable oil
2 tablespoons cumin seeds
7 pounds 4 ounces thinly sliced yellow onions (About 12 medium-sized onions)
4 ounces peeled fresh ginger, julienned
6 to 12 green Serrano chiles, halved and thinly sliced on the bias
3  pounds tomatoes, halved and thinly sliced
6 tablespoons ground coriander
1 tablespoon cayenne pepper
1 ½ teaspoons ground turmeric
2 tablespoons salt
6 pounds white button mushrooms, cleaned and sliced ¼ inch thick
Chopped fresh cilantro, for garnish

Directions

Heat ¾ cup of the oil in a large rondeau.  Add the cumin seeds and fry until they sizzle.

Add the onions, ginger, and chiles and sauté over medium heat until the onions are wilted and lightly browned.

Add the tomatoes, coriander, cayenne, and turmeric.  Sauté for 1 to 2 minutes to incorporate the spices.  Add 1 tablespoon of salt, mix well, and simmer covered for 10 to 15 minutes.

In another large rondeau, heat the remaining ¾ cup oil.  Add the mushrooms and remaining 1 tablespoon salt.  Sauté on medium-high heat until the mushrooms are browned lightly but not dry.

Add the “Bassar” sauce and stir well to mix in the browned mushrooms.  Cover and cook on low heat for another 10 to 15 minutes, to bring the flavors together.  Remove from the heat and refrigerate until service.

For each serving, to order: Serve 1 cup Mushroom Bassar garnished with cilantro.

Quick Chicken and Mushroom Indian Curry

Chicken and mushrooms combine with Indian Curry spices in this quick dinner recipe.

Yields: 5 servings

Serving size: 1 soup serving

Ingredients

2 tbsp vegetable oil
1 medium onion, cut in thin wedges
1 lb sliced fresh mushrooms (white or crimini)
2 cloves garlic, minced
3-4 tbsp mild Indian curry paste
1 tsp cinnamon
1 lb skinless, boneless chicken thighs, cut into quarters
1 can (28 oz) diced tomatoes
3 cups small broccoli or cauliflower florets
1 can (19 oz) lentils, drained and rinsed
½ cup chopped fresh coriander
½ cup plain low fat yogurt

Directions

In large deep non- stick saucepan heat oil over medium-high heat. Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned. Stir in garlic, 3 tbsp curry paste and cinnamon; then add quartered chicken thighs and stir-fry 2-3 minutes. Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes. Taste and stir in more curry if desired. Add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3-5 minutes or until broccoli is crisp and tender. Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.

Tips:

  • Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
  • Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.
  • To preserve the bright green colour of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.

Nutrition Facts:

Calories: 310; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 75mg; Sodium: 600mg; Protein: 31g; Carbohydrate: 34g; Dietary Fiber: 12g

Foodservice portion