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Mushroom – Addy's Pub

Addy's Pub

Tag Archives: Mushroom

Mushroom Masala

DSC00600-001

 

Mushrooms are such a delightful food to work with. They work well with several ingredients and are widely used in many cuisines all over the world.

I love the fact that they cook quickly & have a lovely chewy texture & whats more, they are packed with B vitamins such as riboflavin, folate, thiamine, pantothenic acid and niacin. They also happen to be the only vegan, non-fortified dietary source of vitamin D. Mushrooms also provide several minerals such as selenium, potassium, copper, iron, and phosphorus.

A great combination of healthy and tasty, this recipe of mushroom masala is a spicy and tangy preparation in which mushrooms are cooked in Indian spices and served with Roti or Naan.

 

Mushroom Masala
Serves 2
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Total Time
Total Time
120 calories
16 g
0 g
6 g
4 g
0 g
198 g
113 g
6 g
0 g
5 g
Nutrition Facts
Serving Size
198g
Servings
2
Amount Per Serving
Calories 120
Calories from Fat 50
% Daily Value *
Total Fat 6g
9%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 113mg
5%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
15%
Sugars 6g
Protein 4g
Vitamin A
24%
Vitamin C
114%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Mushrooms* - 2 packs ,about 8 ounces
  2. Tomato - 1
  3. Onion - 1
  4. Mustard Seeds - 1/2 teaspoon
  5. Cumin Seeds - 1/2 teaspoon
  6. Green Chili - 1
  7. Curry Leaves - 5-7
  8. Red Chili Powder - 1 teaspoon
  9. Turmeric Powder - 1/4 teaspoon
  10. Asafoetida - a pinch
  11. Ginger Garlic Paste - 1 tablespoon
  12. Garam Masala - 1/4 teaspoon
  13. Salt to taste
  14. Oil - 2 teaspoons
Instructions
  1. Wash and cut the mushrooms in half or quarters.
  2. Heat oil in a pan and once the oil is hot add mustard seeds.
  3. Once the mustard seeds begin to crackle add cumin seeds, slit green chili & curry leaves.
  4. Add finely chopped onion, turmeric powder, asafoetida & ginger garlic paste and saute for a minute.
  5. Add chopped tomato and red chili powder and cook for a minute or until the oil starts to separate .
  6. Add mushrooms and mix in the garam masala.
  7. Add salt to taste and cover the pan with a lid and cook for about 5-10 minutes.
  8. There is no need to add water as the mushrooms let out a lot of moisture while getting cooked.
  9. The mushrooms get cooked pretty quickly so don't cook them for too long.
  10. Garnish the lovely mushroom masala with some chopped cilantro and serve with hot chapatis or parathas
Notes
  1. *You can use button mushrooms, baby bella or any other kind of mushrooms of your choice.
beta
calories
120
fat
6g
protein
4g
carbs
16g
more
Addy's Pub https://www.addyspub.com/

Chicken in Velvety Mushroom Sauce

 

 

This recipe of Chicken in Mushroom sauce is a heavenly delight. It’s insanely easy to make, is ready in a few minutes and is a wholesome meal that will keep you full for a long time.
The blanket of velvety mushroom sauce jazzes up the humble pan seared chicken and transforms it into a fancy entrée .

 

Chicken in Velvety Mushroom Sauce
Serves 2
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Total Time
Total Time
459 calories
3 g
145 g
33 g
37 g
12 g
259 g
315 g
1 g
0 g
18 g
Nutrition Facts
Serving Size
259g
Servings
2
Amount Per Serving
Calories 459
Calories from Fat 289
% Daily Value *
Total Fat 33g
50%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 145mg
48%
Sodium 315mg
13%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 37g
Vitamin A
17%
Vitamin C
10%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Boneless Chicken Breasts Fillets - 1/2 pound
  2. Baby Bella Mushrooms - 1 packet
  3. Asparagus - 6-8 spears
  4. Garlic - 2-3 cloves
  5. Chicken broth - 1/2 cup
  6. Cream - 1/4 cup
  7. Lemon juice - 1 tablespoon
  8. Vinegar - 1 tablespoon
  9. Olive oil - 2 tablespoons
  10. Butter - 1 tablespoon
  11. Dried Rosemary & Thyme - A pinch each
  12. Cayenne pepper/Paprika - 1/4 teaspoon
  13. Parsley for garnish
  14. Salt & pepper to taste
Instructions
  1. Wash and cut the mushrooms into quarters.Cut the chicken breasts into pieces of desired size. Season the pieces with salt and pepper. Set aside for 30 minutes.
  2. Chop the garlic finely.
  3. Heat a heavy bottomed pan. To it add some olive oil and the chicken.
  4. Lightly season asparagus with salt and pepper and add it to the pan. Sear it along with the chicken.
  5. Cook the chicken pieces for 4-5 minutes on each side. Sear them well to get a nice golden brown crust.
  6. Remove the chicken and asparagus from the pan and wrap it loosely in an aluminium foil. Set it aside.
  7. In the same pan, add 1/2 teaspoon of olive oil and the mushrooms.
  8. Sauté them while loosening the crust formed on the pan leftover from the fried chicken.Make sure you get all the bits as that is where the flavor lies.
  9. Once the mushrooms start to soften and become little watery add the butter and minced garlic to the pan and sauté .
  10. Once the garlic turns golden brown add in the chicken broth and light cream.
  11. Add the rosemary, thyme, cayenne pepper, salt and pepper to the mushroom sauce and cook it till its texture turns creamy.
  12. Remove the sauce from heat and mix in the vinegar and half of the lemon juice in the mushroom sauce.Splash the remaining lemon juice over the asparagus.
  13. Pour the mushroom sauce over the chicken and garnish with finely chopped parsley.
  14. Serve it with the side of asparagus and enjoy.
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calories
459
fat
33g
protein
37g
carbs
3g
more
Addy's Pub https://www.addyspub.com/

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