Mushrooms are rich in nutrients and widely used in soups, gravies, stir-fries, pastas and more. Here are three easy-to-make recipes of button mushrooms which children will love, writes Parvathy Menon
Mushroom with baby potatoes
Health benefits: Mushrooms have anti-inflammatory properties which help the body’s immune system fight diseases more efficiently. They are rich in antioxidants that reduce the risk of cancer and metabolic disorders, and also contain potassium, which lowers blood pressure. Moreover, this low-calorie food is abundant in protein, fibre, selenium, copper, zinc, vitamin D, phosphorus, magnesium, and thiamine
Ingredients
• 200 gm button mushrooms
• 200 gm baby potatoes
• 3 tbsp butter
• 12 garlic cloves
• 3 spring onions with stalks
• ½ tsp oregano
• 2 tsp soya sauce
• 1 tbsp whole pepper
• 2 cheese cubes
Preparation guide
• Wash the button mushrooms and cut them into halves.
• Cut the spring onions in half and chop the stalks.
• Chop garlic into tiny pieces.
• Boil and peel the baby potatoes.
• Melt the butter, and fry spring onions and stalks.
• Add garlic, and continue to cook, continuously stirring to prevent burn-out.
• Add mushrooms, stir fry until half-cooked.
• Add peeled potatoes, either whole or halved.
• Stir to ensure browning of potatoes.
• Add soya sauce and oregano, fry for a minute, before turning off the stove.
• Crush pepper in a pepper mill or with a pestle, and sprinkle over mushrooms.
• Garnish with grated cheese and serve.
Rich Cream of Mushroom Soup
Ingredients
• 200 gm button mushrooms
• ¼ cup cream
• 1 tsp flour (maida)
• 1 cup vegetable stock
• 6 garlic pods
• ¾ tsp whole pepper
• 1 tsp butter
• 1 medium-sized onion
• Salt to taste
Preparation guide
• Chop onions and garlic. Cut button mushrooms into small pieces.
• Heat butter in a pan and fry onions and garlic.
• Add mushrooms and salt.
• Cook, stirring occasionally. When cooked, turn off gas and cool.
• Set aside half mushrooms.
• Blend the remainder in a mixer, adding water, if needed.
• Mix maida with one cup of water, and bring to a boil, stirring continuously.
• Keep on a medium-low flame, stirring until it becomes transparent.
• Add the cream and stir.
• Add vegetable stock. (You can make vegetable stock by boiling vegetables such as carrot, beans, cauliflower and potatoes. Reserve the liquid stock for the mushroom soup. The vegetables can be lightly stirfried with pepper and salt and served as a side dish.)
• Add the blended mixture, mushrooms, and top with freshly ground pepper.
• Rich, thick, creamy mushroom soup can be served with stir-fried vegetables and garlic bread.
Stuffed Cheesy Mushrooms
Ingredients
• 400 gm button mushrooms
• 1 large capsicum
• 1 medium tomato
• 1 sprig coriander leaves
• 4 cubes cheese
• ½ tsp oregano
• ¼ tsp chilli flakes
• 1 pinch pepper powder
• 1 medium-sized onion
• 1 tsp olive oil
• 1 tsp butter
• Salt to taste
Preparation guide
• Wash mushrooms and separate the stalks from tops.
• Stir-fry tops in olive oil, adding little mildly-salted water, till well-cooked. Place them on a greased baking tray.
• Chop onion and garlic finely. Cut mushroom stalks into tiny pieces. Heat butter and add onion, garlic and mushroom pieces. Stir till cooked
• Finely chop coriander leaves, capsicum and tomato and set aside.
• Grate the cheese into a bowl, setting some aside for garnish.
• Add capsicum, tomato, coriander leaves, chilli flakes, oregano, and cooked mushroom mixture. Mix well.
• Spoon mixture into mushrooms.
• Preheat the oven to 220o C for ten minutes. Place tray in the oven, and cook for 7 minutes, allowing the cheese to melt.
• Garnish with grated cheese and serve as an evening snack or appetiser.
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