Spiced Mushrooms Food

SPICED MUSHROOMS

Steps:

• Place mushrooms into a large ceramic bowl
• Combine 1/3 cup oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug. Pour mixture over mushrooms and toss well to coat mushrooms in mixture. Set aside to marinate for 15 minutes
• Heat a wok over high heat until hot. Add remaining oil and mushrooms and stir-fry for 3-4 minutes or until golden and just tender
• Serve mushrooms on toothpicks with drinks or serve over steamed basmati rice with peanuts, yoghurt and fresh coriander leaves

SPICED MUSHROOMS

Steps:

• Place mushrooms into a large ceramic, glass or plastic bowl.
• Combine two thirds of oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug.
• Pour mixture over mushrooms and toss well to coat mushrooms in mixture.
• Set aside to marinate for 15 minutes.
• Heat a wok over high heat until hot.
• Add remaining oil and mushrooms and stir-fry for 3-4 minutes or until golden and just tender.
• Serve hot.

HOT & SPICY MUSHROOMS

Steps:

• Preheat the oven to 400.
• Combine all of the ingredients except for the mushrooms in a plastic freezer bag and mix to combine.
• Dump the mushrooms into the bag and turn to make sure all of the mushrooms are evenly coated. (If you want it hotter, you can cut the mushrooms in halves or quarters to give you a greater surface area for the spices.).
• Pour the mushrooms (along with the remaining spice mixture) into a pan lined with foil. (I used an 8" loaf pan.).
• Bake for 20 minutes, or until mushrooms start releasing liquid, stirring once or twice.

SPICY MUSHROOMS

Steps:

• Broil 2 halved plum tomatoes, 2 seeded jalapenos (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop with the vegetables. Saute 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup chicken broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.

SPICED MUSHROOM SOUP

Steps:

• Heat oil on low in a pan and add onions and garlic. Cover and leave to sweat over a low heat for 10 minutes. Do not let them brown, they should go transparent and soft.
• Add the Cinnamon, Coriander, Cumin and Bay. Stir until combined. Add the Cardamom Pods and stir VERY gently; do not break the pods up.
• Add your mushrooms and leave to sweat, covered, stirring occasionally. You will find that the mushrooms soak up the oil and water from the pan; don't panic, they will release it plus their own juices when they break down during cooking.
• Once the mushrooms have begun to cook, add the chicken stock and leave covered for 30 minutes. By this time, the mushrooms will be fully cooked, soft, tender and lightly spiced.
• Blitz in a blender or use a stick blender to reduce to a soupy consistency. If you find it is too runny for your taste, continue blending and then put back on the heat to remove some water. Alternatively, add a teaspoon of cornflour to thicken it, however this will require some more heating to cook out the flour.
• Add salt and pepper to taste. It is a naturally dark soup, however cream can be added to lighten it and provide a creamier texture. Serve piping hot.

SPICED MUSHROOM & LENTIL HOTPOT

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
• Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.

SPICED MUSHROOMS WITH HERBS

Steps:

• Finely grind coriander and allspice in an electric coffee/spice grinder or with a mortar and pestle.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté mushrooms with spices, stirring occasionally, just until tender, 10 to 12 minutes. Stir in lemon juice, 1 teaspoon of each herb, and salt and pepper. Remove from heat and cool to warm or room temperature. Stir in remaining herbs.

GRAIN BOWL WITH SPICED SQUASH, MUSHROOMS, AND CURRIED YOGURT

Steps:

• Preheat oven to 400°F. Cook grains with 1/2 tsp. salt according to package directions.
• Meanwhile, whisk oil, pepper, cinnamon, and 3/4 tsp. salt with a fork in a large bowl. Add squash, mushrooms, and onion and toss to coat. Spread on a rimmed baking sheet and roast, tossing once halfway through, until vegetables are lightly browned and fork-tender, 25-30 minutes.
• Mix yogurt, lemon juice, curry powder, and 1/8 tsp. salt in a medium bowl. Divide yogurt mixture between 2 bowls, swooshing it along the side of the bowl if desired. Top with rice, then vegetables and greens. Squeeze with lemon and top with cilantro, if desired.