Mushroom Raita Recipes

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.

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.

GARLIC MUSHROOM PASTA RECIPE

Steps:

• Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
• In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
• Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
• Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
• Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
• Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

KASHMIRI MOREL MUSHROOM RAITA

Steps:

• 1. Boil the potato in lightly salted water to cover until tender, then peel it and finely chop it. While it's cooking, prepare the raita masala. Then place the yogurt in a large serving bowl and mix in 2 teaspoons raita masala. Add salt, if needed (there is already some in the masala).2. Heat the oil in a small nonstick skillet over medium-high heat and cook the onion, stirring, until golden, 2 to 3 minutes. Add the potato and cook, stirring, about 1 minute, then add the morel mushrooms and cilantro and cook another minute. Transfer to the yogurt, and mix well. Garnish with the remaining 1/2 teaspoon raita masala and serve.VARIATION: You can substitute other vegetables by replacing the morel mushrooms with 1 cup grated daikon or red radishes, or with 2 cups thinly sliced, golden fried fresh okra.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

TRADITIONAL INDIAN RAITA

Steps:

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