MUSHROOM MASALA
A decadent and complex mushroom masala. Serve with rice or roti or in a bao with something crunchy for texture and something pickled as contrast.
Provided by Plant to Table
Time 20m
Yield 2
Number Of Ingredients 15
Steps:
- Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
- Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
- Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 13.1 g, Fat 26.8 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 13.2 g, Sodium 364.1 mg, Sugar 3.7 g
MUSHROOM MASALA
Make and share this Mushroom Masala recipe from Food.com.
Provided by AlaskaPam
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a pan and add the cloves and cinnamon stick. Fry for a few seconds, add the onions and saute for a few more minutes. Add the chili powder, coriander, garlic and tumeric along with just a little bit of water and saute until the onions soften. Add the tomato puree, mushrooms and salt and simmer for 5-8 mins on low heat. Serve hot, great with rice!
Nutrition Facts : Calories 119.2, Fat 7.4, SaturatedFat 1, Sodium 33.6, Carbohydrate 12.6, Fiber 2.9, Sugar 5.9, Protein 3.5
MUSHROOMS MARSALA
I love mushrooms and so I put together this recipe by adding some of my very favorite things to them. They turned out so good that soon they became one of my family's favorite, and so i've been making them for years. There is almost always a bowl of them in my fridge. They are delicious, simple to put together and very versatile. I have served them hot, room temperature or cold, as appetizers or over salads. I have also chopped them up and added them to sauces or used them as a garnish over beef or chicken dishes. Hope you Enjoy!
Provided by pupurucha
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean and take stems off (optional) the mushrooms.
- Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
- You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
- Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
- After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
- Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
- Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.
Nutrition Facts : Calories 109.6, Fat 10.1, SaturatedFat 1.4, Sodium 292.3, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.2
VEGAN MUSHROOM MASALA
Mushroom masala is a classic Indian dish that is flavorful, warming, and simple to make. It is also known as "mushroom masala curry" or "mushroom curry". This recipe yields a curry that is pretty delicious over a bed of rice, accompanied by chapati, or even by itself. This is a purely vegetarian meal that is also vegan-friendly.
Provided by Jerry Trevino
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 19
Steps:
- Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.
- Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.
- Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal; remove from heat, and serve.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 9.2 g, Fat 8.7 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 182.4 mg, Sugar 3.6 g
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