I used 1/2 a kilo of mushrooms expecting it to last till evening – and imagine my surprise when all I found was clean sparkling bowls by the sink when I returned from work!
The best part about cooking with mushrooms is that they hold their firmness, and yet soak up and blend well with any gravy – whether the Thai coconut milk, the Chinese stew or the Indian curry.
I must narrate the funny thing that happened the morning I made the mushrooms! My son hates curried gravy, and my daughter loves mushrooms in rich gravy, so that morning while preparing their lunchbox – I made phulkas and mushrooms for all of us, and phulkas and carrot salad for my son (follows soon). The lunchbox was assembled after they had already left for school and my husband was to drop the lunch bags in the counter later – by mistake he interchanged the bags, and my son was forced to eat the mushrooms and daughter the salad which she hates. When they returned from school, my daughter ate up the whole bowl of dhingri badaami by itself, and called up to say it was the tastiest mushroom curry she had ever had – not knowing she got the wrong bag I told her I knew she would love it and that is why I had sent a lot to school. She then told me what had transpired, and wonder of wonders – my son had loved the mushrooms and licked his lunchbox clean! 🙂
Believe me, if my son says it is good – it is worth a try.
Recipe: Mushrooms in almond gravy | Dhingri badaami
Button Mushrooms, clean well and rinse in several turns of water to get rid of grime – 2 packets
Shelled green peas – About 1/2 cup
Tomato puree – 1 cup (I used a ready puree that day but generally I juice 6 large tomatoes and cook till thick)
Onions – 2 big, chopped fine
Almond meal – 2 to 3 tbsps. (blanch, peel, leave them in the fridge for a day before running them in short spurts to get a coarse meal)
Oil, mustard or sunflower oil – 2 tbsp.
Coriander powder – 1/2 tsp.
Turmeric powder – a pinch
Red chilli powder – As per taste
Salt – To taste
Ginger to garnish
Heat oil. Add chopped onions and saute till brown.
Add tomato puree and cook well till blended.
Add the powders, salt, peas and mushrooms and saute till well coated.
Sprinkle a little water and cook till the mushrooms exude juices and completely cook, about 3-4 minutes. Now add the almond meal a tablespoon at a time and mix till you get a rich feel.
Taste to check the spice level and adjust as per your requirement.
Garnish generously with thin ginger sticks.