Mushroom Raita Food

BUTTERNUT BIRYANI WITH CUCUMBER RAITA

Steps:

• Pour 425ml boiling water over the dried mushrooms and set aside.
• Heat the oil in a non-stick pan. Add the onions, garlic, ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir for a few mins. Tip in the cumin and coriander then stir in the mushrooms and their water with the bouillon.
• Cover the pan and simmer for 20 mins until the rice is tender. Meanwhile mix the cucumber and yogurt with the mint to make a raita. Stir the coriander and almonds into the rice when it is ready and serve with the raita and a few extra leaves of mint or coriander.

WILD MUSHROOM FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• Heat a 10-inch nonstick skillet, with oven safe handle over medium to medium-high heat. Wrapping a rubber handle in foil will allow the pan to transfer to oven as well.
• To hot pan, add oil and mushrooms. Season mushrooms with thyme, salt and pepper. Cook 3 to 5 minutes until all of the veggies are tender. Beat eggs with salt and pepper, dash of half-and-half, lemon zest, scallions and hot sauce. Pour over the mushrooms. Lift and settle eggs in the pan as they brown on the bottom. When the eggs are set but remain uncooked on top, transfer to oven for 7 or 8 minutes, until frittata is golden brown and puffy. Sprinkle the frittata with cheese and return to the oven for 1 or 2 minutes.
• Serve frittata from the hot pan and cut into 6 wedges at the table.

TRADITIONAL INDIAN RAITA

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

GARLIC MUSHROOMS WITH SPINACH RAITA

Steps:

• Heat butter.
• Add spring onions, garlic and chillies.
• After a few seconds, add mushrooms in as much of a single layer as possible to the pan. Do not stir for the first minute.
• Stir periodically for the second two minutes.
• Stir in tomato puree and cream.
• Season well and finish with herbs.
• To prepare raita, mash blanched spinach to form a paste, then whisk all ingredients together.
• Season to taste with salt and pepper and serve with hot mushrooms.

MUSHROOM RAITA

Steps:

• Heat butter in a pan.
• Add the chopped onions and sliced mushrooms.
• Saute until dark brown in colour.
• Remove on an absorbent paper.
• Put yogurt in a bowl.
• Add salt and pepper to the yogurt.
• Add mushrooms and onion mixture.
• Mix well.
• Refrigerate until ready to serve.
• Garnish with mint leaves before serving.
• Serve chilled with a spicy curry and long grain Basmati rice.