CORN & MUSHROOM CURRY
This is a spicy dish with corn kernels and chopped mushrooms which goes with Indian Chappathi. Also with other cuisines like fried rice, toasted bread etc. This is a gravy which can be served even with plain rice with a tinge of ghee on it.
Provided by charanyaagk
Categories Corn
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- Wash and boil the corn kernels or get a tinned boiled one from your grocery store.
- Wash mushrooms and remove the dirt neatly.
- Finely grind onions and tomatoes into a paste. Keep aside.
- Heat the dish and put some oil. Once you can feel the oil heat, put cloves, bay leaf and star anise to it. Toss it a bit.
- Now add the paste of Onion and tomatoes. Add some red chilly powder, coriander powder, pepper powder to the mixture.
- Add water to this and bring it to boil until you notice a thin layer of oil come up separately.
- Add half cup of milk to this. Now add corn kernels and mushrooms with some salt and boil closed.
- Finally mix cornflour to quarter cup of water and mix it with the dish. In few minutes the gravy will thicken.
- Top it with a spoon of fresh cream and finely chopped coriander leaves. Serve hot!
Nutrition Facts : Calories 246.9, Fat 8.2, SaturatedFat 1.1, Sodium 22.3, Carbohydrate 42.7, Fiber 7.9, Sugar 13.8, Protein 7
MUSHROOM CURRY
This recipe was posted in response to a request for a vegetarian curry with mushrooms. This comes from the original Moosewood Restaurant Cookbook.
Provided by Kozmic Blues
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter in large skillet.
- Add onions and garlic and saute over medium heat.
- After onions begin to soften, add spices and salt.
- Saute another 5-8 minutes until onions are completely softened.
- Add celery and mushrooms.
- Mix well, cover and simmer for another 10 minutes, stirring occasionally.
- You can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
- When celery is tender, add tomatoes, apples, coconut, honey and lemon.
- cover and continue to cook until vegetable are tender, but not overly soft.
- Additional water may be added if pan gets too dry.
- Add cayenne to taste, remove from heat.
- Let curry stand, covered for another 10 minutes.
- Serve over rice.
Nutrition Facts : Calories 396.8, Fat 25.6, SaturatedFat 20.1, Cholesterol 15.3, Sodium 973.7, Carbohydrate 41, Fiber 12.3, Sugar 23, Protein 10
CORN AND PORCINI MUSHROOM CORNBREAD DRESSING
I was trying to do a simple, wild mushroom-studded sweet corn casserole to reinforce our holiday side dish repertoire, and before I knew it, I was eating the best, most flavorful cornbread dressing I'd ever tasted. Not only that, but we completely eliminated the step of having to make cornbread first!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 1h33m
Yield 12
Number Of Ingredients 16
Steps:
- Place mushrooms in a small bowl, cover with hot water, and allow to soak until mushrooms have softened, about 30 minutes. Remove mushrooms from the bowl, squeeze to drain, and chop finely.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Whisk together flour, cornmeal, sugar, salt, baking soda, black pepper, and cayenne pepper in a large bowl.
- Melt butter in a large skillet over medium heat. Add chopped mushrooms and stir until lightly cooked and softened, 3 to 4 minutes. Remove from heat and allow to cool for 10 minutes.
- Stir eggs, buttermilk, and milk into flour mixture. Add mushroom mixture and corn; stir until well mixed. Fold in green onions. Transfer batter to the prepared baking dish and tap on a flat work surface 2 to 3 times to remove any air bubbles.
- Bake in the preheated oven until golden on top, 30 to 35 minutes. A paring knife inserted into the center should come out clean.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 28.2 g, Cholesterol 52.6 mg, Fat 9.5 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 5.4 g, Sodium 287.1 mg, Sugar 7 g
MUSHROOM CORN CASSEROLE
Corn brightens up any meal with its sunny color and sweet crispness. I decided to create a casserole that combined corn, mushrooms and a rich cheesy sauce. I succeeded with this recipe. It's an easy dish to make and a popular part of any party buffet. -Mary Jones, Cumberland, Maine
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a saucepan, saute green pepper and onion in 1 tablespoon butter until tender. Stir in flour, cream corn, salt and pepper until blended. Add cream cheese; stir until melted. Stir in the whole kernel corn, mushrooms and Swiss cheese. , Transfer to a greased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the corn mixture., Bake, uncovered, at 400° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 295 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.
MUSHROOM CORN CHOWDER
Chock-full of veggies, ham and cheese in every spoonful, this thick, creamy chowder will take the chill off even the nippiest of fall evenings. Serve it with crusty French bread. -Elaine Krupsky, Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.
Nutrition Facts : Calories 184 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 652mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
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