Mushroom Roast Recipe

Introduction:

Earthy and roasted to perfection, the mushroom roast has always been a delightful accompaniment to many dinners at my home, especially when it is enthused with herbs and spices. My love for cooking was born in the kitchen watching my mom preparing all kinds of lip-smacking dishes with a panache of her own. I was able to try out several of her dishes with a few additions of my own when I started my own culinary adventure. Mushroom was one of the dishes my mom never tried making, and hence I wasn’t going to get any tips on how to make them perfect from her. So this was one item that I had to perfect on my own. I have detailed this simple cooking recipe in Malayalam in Kalavara YouTube channel, you can check it out!

Thankfully, my family embraced my various experiments with the mushroom – they loved it, and that’s enough for me. We often try out various meat alternatives and mushroom was one of the favourites, after paneer, of course. Paneer was always the favourite meat alternative for my kids, followed by soya chunk variations.  But when they tried my mushroom roast, they really loved it, and always encouraged me to make more during winter dinners and holidays.  That was truly inspiring. Watch it on Kalavara, for a simple cooking recipe in Malayalam.

That was really inspiring for me, because after all, who doesn’t like to cook for their family, and especially when it is always well received. In this blog for Indian dishes recipes, I would like to share one of my favourite recipes for mushrooms.

Let’s delve into the blog now, making it a culinary adventure going a bit into the history of mushrooms, and then a journey through how to make this recipe.

Origin and history of the dish

There have been records showing that ancient civilizations also used mushrooms because of the evidence they were able to uncover on the drawings found in the cave paintings in algeria. The Chinese used mushrooms for making medicines, especially certain types of mushrooms. The Romans considered the mushrooms were food for the Gods while Pharaohs claimed that only royalty could eat mushrooms. The Egyptians thought the mushrooms were plants of immortality, and hence they were considered a delicacy that only the highest royalty were allowed to consume.

Mushrooms might look small and innocent when you see them, but several cultures around the world hold this fungus with deep reverence. If you examine the history of many countries – African, European, Native American, Siberian, Greek, Roman, Mexican, Asian, you will find  mushrooms holding a very deep and important place, mainly due to their spiritual significance and psychedelic properties. Most of these cultures included mushrooms in their cultural activities and consumed the mushrooms to enjoy an altered state of consciousness or to communicate with divinity. Many cultures like Tungusic and Samoyedic cultures believed mushrooms served as a key to understanding the unknown mysteries of the world, especially in the spiritual realm, to communicate with the dead and for dream interpretation.

Mushrooms have a very long saga behind them, and once you get into the depth of it, you will be stunned by the innate importance of the fungus in various cultures. What I mentioned earlier was just like scratching the surface, as you go deeper you will be impressed by the role played by mushrooms in life, especially the different varieties, the toxic ones, the edible ones and so on.   

About the Recipe: Preparation for a Flavorful Mushroom Roast

My mushroom recipe in Indian dishes recipes is a pretty straightforward and simple one with seasoning and then roasting. It can easily be done by beginners too. Just listen to the tips as I explain them in my simple cooking recipe in Malayalam.

I made this recipe using 250 grams of button mushrooms, and used only our ordinary, daily masalas, nothing complicated. This mushroom is easily available in all the supermarkets. And it comes cleaned and hygienically packed, so it is practically easy to clean them as well. You can definitely try it at home. I have given a detailed step by step description down below; you can continue reading to know more about my Indian food recipes Malayalam preparations.

Ingredients for This Recipe

These are the ingredients that I used to prepare the mushroom roast in my simple cooking recipe in Malayalam.

To marinate the mushrooms:

Mushrooms – 250 grams

Turmeric powder – ¼ teaspoon

Salt –

Kashmiri chilli powder – ½ teaspoon

Pepper powder – ¼ teaspoon

For the roast:

Coconut oil –    2 tablespoons

Cloves – 2

Cinnamon – one small piece

Cardamom – 2

Onion – 2, small size

Tomatoes – 1 ½

Curry leaves

Turmeric powder – ¼ teaspoon

Kashmiri chilli powder – ½ teaspoon

Garam masala – ½ teaspoon

Coriander  powder – 1 ½ teaspoon

Fennel powder – ½ teaspoon

Crushed pepper – 1 teaspoon

Green chilli – 3

As you expert this recipe, you will be able to take the humble looking mushroom to great heights of culinary delights. While roasting the mushrooms, remember to roast them until they remain tender inside, but crispy outside. When roasted in high flame, it brings out the umami flavour of the mushroom and the medley of flavours put forth by the addition of spices in perfect combination.

There are so many different kinds of mushrooms that can be used for Indian food recipes Malayalam . Check them out:

• White Button Mushrooms (the commonest mushrooms and carry a mild taste
• Portobello Mushrooms
• Shiitake Mushrooms
• Oyster Mushrooms
• Enoki Mushrooms
• Shimeji Mushrooms
• Porcini Mushrooms
• Paddy Straw Mushrooms

Step-by-Step Guide to Making Mushroom Roast

This is the easiest method to prepare the mushroom roast.

1. I have taken 250 grams of mushrooms. Let’s marinate the mushrooms with ¼ teaspoon turmeric powder, salt, ½ teaspoon kashmiri chilli powder and ¼ teaspoon pepper powder. Let this sit for 10 minutes.
2. Light a stove and heat a pan. Pour two tablespoons of coconut oil. When the oil is hot, put two cloves, one small piece of cinnamon and two cardamom.
3. Next, add two small sliced onions and saute them.
4. Add curry leaves. Next, add one and half tomatoes
5. Lower the flame and add ginger-garlic paste
6. Add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri chilli powder, ½ teaspoon garam masala powder and 1 ½ teaspoon coriander powder.