Chili Yogurt Mushrooms Food

MEATY MUSHROOM CHILI

Steps:

• In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.

CHILI YOGURT MUSHROOMS

Steps:

• Melt the Ghee in a large skillet or wok, over medium-high heat. Add the onion and saute, stirring frequently for about 5-8 minutes until they are golden.
• Stir in the garlic and saute another 2 minutes.
• Add the chopped tomatoes and their juice and mix. Stir in the turmeric, garam masala and chili powder and continue cooking for an additional 3 minutes.
• Add the mushrooms, sugar, and salt, to taste, and cook for about 8 minutes until they have given off their liquid and are soft and tender.
• Turn off the heat and stir in the yogurt, a little at a time, stirring very well so it doesn't curdle. Taste and adjust the seasoning if needed.
• Sprinkle with cilantro and serve.

PAPRIKA MUSHROOMS WITH GREEK-STYLE YOGHURT

Steps:

• Melt butter in a medium size saucepan over medium heat.
• Fry spring onions and garlic for one minute, stirring often.
• Reduce heat to low and add mushrooms, chili flakes and paprika and cook for one minute, stirring often.
• Add sherry, red wine, water and sun-dried tomatoes.
• Simmer for ten minutes, stirring occasionally until of a good consistency.
• Serve either on or to side of toast with yoghurt spooned over the top.

INDIAN CHILI MUSHROOM

Steps:

• FOR THE PASTE: Heat ghee over pan on medium heat. Sauté onions for 2 minutes, then add tomatoes and ginger-garlic paste. Cook for about 5 minutes.
• Remove from heat and dump contents into blender. Blend into a smooth paste and set aside.
• Heat olive oil in pan over medium heat. Add mushrooms and fry for about 3 minutes.
• Add green chiles, chili powder, curry powder, garam masala, turmeric, and salt. Cook for about 20 seconds and immediately add the paste. You can add about 1/2 cup of water for consistency. Cook until mushrooms are tender.
• Add chopped scallions. Cook for 2 minutes more and remove from heat.
• Stir in cilantro and serve over basmati rice.

BLACK BEAN CHILI WITH MUSHROOMS

Steps:

• Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
• Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
• Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.