Button Mushroom Curry is a classic and trendy dish deliciously embraced into a tomato spiced gravy that goes excellently well with any type of rices, rotis etc. The simpliest of spices like green peppers, garam masala or chicken masala enhances the flavors and aroma giving a zest to the bland tasteless mushroom.
This recipe is simple, easy to cook and fast to prepare. It makes an incredible yummy side dish. Mushroom is rarely used in everyday Indian cooking but has of recent days caught up popularity in the Indian kitchens too. Popular dishes like Mushroom fry, Malai mushroom, Mushroom kootu and Mushroom Mutter Makhani have become gourmet delights during parties and get together. Dishes like these are considered to be exotic delectable treats for vegetarians. One should not miss tasting or relishing on malai mushroom or mushroom mutter makhani which actually takes you to the next level of cooking with or eating mushrooms.
There are a variety of mushrooms available and they are one of the most flavorful and versatile foods. Mushrooms can be bought either fresh or canned or dried. (I do not recommend using canned mushrooms.) Some grocery stores also sell them pre-sliced but, once sliced, these mushrooms spoil quickly; they oxidize after being cut, turning brown and soft once exposed to air. They can be eaten raw or cooked in almost any dish, but their flavor intensifies with cooking. Bigger button mushrooms can be left whole and stuffed, for an appetizer or side dish.
Mushrooms can be an accent, an addition, a flavoring, or the main event. White, crisp, common button mushrooms can be sliced and eaten raw in salads, or diced fine to become the basis of a sophisticated, rich and flavorful dish. Some of the favorite ways to cook with mushrooms to acquire different flavors is adding them to soups (cream of mushroom soup is amazingly elegant), pastas, risotto, salads or mushroom bread pudding. If you’ve never tried cooking with mushrooms, perhaps this is the fall to try. And if you’ve been a white mushroom conservative, maybe it’s time for some diversity and going a little wild.
Button mushroom, now days are available at very super market. The texture of the button mushroom is spongy and bit rubbery and the flavor is bland. It is very absorbent and accommodates seasonings well. They (white buttons) also have a high water content making it somewhat difficult to brown. With a bit of sauté magic, the button mushroom’s disadvantages can be turned around and the home chef can serve a tasty and affordable side dish of delectable sautéed mushrooms. Sautéing produces a browned, flavorful outer layer.
To prepare this mouth watering button mushroom curry, firstly wash the mushrooms thoroughly and cut them into slices. Cut tomatoes into small cubes and keep aside Cut onions, green chillies and finely chop fresh coriander leaves.
Take a pan and add in some vegetable oil. When it gets hot, add jeera and when they splutter, add the chopped onions and sauté till they become translucent. Add turmeric powder, fresh curry leaves and tomatoes in the pan and sauté well. Cook the tomatoes till they are mashed softly and form thick gravy. To spice up this dish with flavors, add garam masala, coriander powder, chilli powder and fry for about 30 seconds and lastly add the cut mushrooms to this gravy and cook for 15 minutes.
Garnish with freshly chopped coriander leaves and serve hot with Tandoori Roti, Naan, Chapati, Paratha, Bread or with Rice. To try this explicit recipe, click on the Button Mushroom curry to get detailed recipe.
Button mushrooms have got excellent nutritional benefits. Sources report that mushrooms contain high amounts of copper, which is needed to produce blood cells and maintain heart health. Additional nutrients are vitamins C, D and B; and the minerals selenium, iron, magnesium, phosphorous, potassium and zinc. When cooked, most of the nutrient content of mushrooms remains the same, while some nutrients lose between 5 and 20 percent of their value.