Nishas world and baby Alisha

What comes to your mind when you talk/think about mushrooms.. a home for Mr frog? not only do they make wonderful homes and allow us to cook them into crunchy salads and delicious spicy dishes. They also play a very important role in nature as recyclers. known to have a low fat content, rich in protein, calcium, magnesium and B vitamins such as niacin and folic acid. They are also known to contain nutrients that support and boost our immune system. So now you know what should be cooking in your pot!?

These stuffed mushrooms are low carb and delicious.

INGREDIENTS:
2 pounds medium mushrooms
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1/2 cup crumbled blue cheese
2 Tablespoons chopped green onion
PREPARATION:
Remove stems from mushrooms; chop enough stems to equal 1/2 cup. Cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat. Repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter.
In a medium bowl, combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and green onions; fill mushroom caps. Place on cookie sheet and broil until tops are golden brown. Makes about 40 stuffed mushrooms.
Grams per serving (2 mushrooms) carbs 2, dietary fiber 1
Calories per serving 91
Fat grams total 8

Serve this mushroom salad recipe on mixed salad greens.

INGREDIENTS:
16 ounces fresh mushrooms, trimmed, washed, and thinly sliced
1/3 cup lemon juice, about 2 to 3 lemons
1 tablespoon chopped chives
1 tablespoon freshly chopped parsley
1 teaspoon dried leaf tarragon
1/2 cup bottled Italian salad dressing
2 ounce jar diced pimiento, drained
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoons sugar
2 teaspoons prepared mustard
fresh mixed salad greens
PREPARATION:
Place sliced mushrooms in a large bowl; toss with lemon juice, chives, parsley, and tarragon. Cover and refrigerate for at least 1 hour.
Meanwhile, in another bowl, combine Italian dressing, pimiento, salt, pepper, sugar, and mustard; whisk together.
Salad Recipe
Cover and refrigerate for about 1 hour.
To serve, toss mushrooms with the salad dressing mixture; arrange on mixed salad greens on a serving platter or individual salad plates.
Mushroom salad serves 6.

Serve pickled mushrooms with meals or as an appetizer

INGREDIENTS:
1 pound small fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup chopped fresh parsley
1 bay leaf
1/8 teaspoon pepper
1/2 teaspoon dried thyme
2 cups dry white wine
2 cups white vinegar
1/2 cup olive oil
3 tablespoons lemon juice
PREPARATION:
Wash mushrooms well; trim and set aside. Combine all remaining ingredients in a large saucepan; bring to a boil. Add mushrooms; bring to a boil. Boil for 8 to 10 minutes, or until mushrooms are just tender. Chill mushrooms in liquid for at least 2 hours. Drain before serving.
Serves 4 to 6.

Indian recipes

Chilli Mushrooms

INGREDIENTS:
Button mushrooms - 400 gms
Capsicums * - 200 gms
Onions - 2 medium sauce
Ginger - 2 cm
Garlic - 6 flakes
Oil - 4 Tbsp
Chilli powder - 1 tsp
Dark Soya sauce - 2 tsp
Vinegar - 2 tsp
Corn flour - 1 Tbsp
Water - 1 cup
Salt to taste
PREPARATION:
Cut mushrooms into halves.
Drain and keep aside. Grind onion, ginger and garlic to a paste.
Cut capsicums into halves, remove the seeds and cut into thin strips.
Heat 4 Tbsp of oil. Fry the ground paste.
Add chilli powder and ¼ cup water. Simmer till almost dry.
Add capsicums and mush roooms. Add salt.
Cover and cook on low flame till vegetables are tender crisp.
Add soya sauce, vinegar. Mix corn flour with water and add.
Bring to a boil, simmer for 1 minute. Serve hot with noodles or fried rice.
*Use A combination of green and red capsicums to enhance the flavour and colour. Serves 4

Mushroom Pulao

INGREDIENTS:
2 cup Basmati rice
4 cup water for cooking
3 tbsp ghee
1 large onion, sliced
2 tbsp cashewnuts (kaju) halved
2 tbsp raisins (kishmish)
1 tbsp almonds (badam) slivered
1 inch piece of cinnamon (dalchini)
4 cloves (laung)
4 green cardomoms (hari ilaichi)
1/2 tsp shahjeera
2 cup button mushrooms, sliced
Salt and pepper to taste
PREPARATION:
First, wash and soak rice for ten minutes, drain and keep aside.
Heat ghee in a deep pan, add shahjeera and let it splutter
Add the whole spices like cinnamon, cardamoms and clove and let them splutter.
Now add the sliced onions and fry till they are golden in color.
To this add the mushrooms and fry till they lose their water and look a little crispy.
You can now add all the dry fruits and roast them a little.
Add salt and pepper to taste and mix well
Now put in the rice, mix well and add water.
Cover the pan tightly and cook till rice is done.
Garnish with fresh coriander, and sliced fried onions and serve immediately.