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Creamy Mushrooms and greens on Toast

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MushroomToast-4-2Classic combo of creamy mushrooms, garlic and parsley piled onto toast. On the table in 10 minutes!

Mushrooms on toast are usually a classic British dish. It is usually served for breakfast or evening snack with tea or even for a light supper. I love this recipe because of its simplicity, just sautéed mushrooms with some parsley and dumped over on toasted bread.  Many skip onion/shallots to it. But I wanted to make it simple and perfect and want to feel the taste of the beautiful mushrooms with shallots. Mushrooms cooked for around 7 minutes so they release their juices and then cooked with cream and parsley, when placed over the toast it absorbs the delicious mushroom juices.

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I made this on a weekend for me and I was totally happy with a glass of juice and some fruits! It is perfect for breakfast or brunch. Simple and I was totally satisfied.  As I always mention, mushrooms with garlic and butter is so perfect! They are made for each other 😀 I am not a great mushroom lover. But when I just toss them with garlic and butter, I can have the whole bowl. 😀 that garlic and butter is a deadly combination to mushroom. It elevates the mushroom taste. So I add them to my quesadilla, curries, white curry, tacos, pasta, pizza and everything now. I just had the whole plate 🙂 and made another toast and had one more! It was so tasty!!! I am sure kids would love this 🙂 and as a grown kid 😀 we ourselves would just drool when we see the end result! The best thing about this recipe is mushroom topping can be made several hours even overnight and refrigerated. When you’re ready to serve, reheat the mushrooms over low heat and top on the toast and serve.

Other mushroom recipes I love: Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce, Mushroom peas spring onions masala, Malai Pepper Mushroom, Mushroom Pepper Mini Quesadilla, Mushroom Biryani, Garlic Creamy mushroom spaghetti

Vegan Note: Use vegan creams made from soy milk, use the cashew cheese instead of normal cheese and avoid the butter!


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Creamy Mushrooms and greens on Toast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Bread (any kind) – 2 slices
  • Mushroom – 1.5 cup
  • Shallots – 2, chopped finely
  • Garlic – 2, minced
  • Butter/ oil – 2 tbsp
  • Cream – 2 tbsp, cooking cream
  • Pepper – 2 tsp, freshly ground
  • Parsley – 3 tbsp
  • Cheese slices – any kind you fancy.
  • Salt – as needed
Instructions
  1. Wash the mushrooms and cut off the stems. Chop the mushrooms bite size.
  2. Melt 1 tbsp of butter/oil in a pan in medium high heat; add the shallots and when it translucent now add the mushrooms and generous pinch of salt and cook until liquid has evaporated and mushrooms are nicely browned. It takes around 5-6 minutes. Then add the cream, parsley and pepper to it.
  3. Mix well and switch off in 2 minutes when it in a consistency that it is not watery nor dry. It should be creamy. Transfer this to a plate.
  4. In the same pan, drizzle oil or butter, toast the bread.
  5. Now serve by placing the hot bread with a slice of cheese and top with the creamy mushrooms parsley mixture.
  6. Vegan Note: Use vegan creams made from soy milk, use the cashew cheese instead of normal cheese and avoid the butter!
Notes
Notes:
Mushroom topping can be made several hours even overnight and refrigerated. When you’re ready to serve, reheat the mushrooms over low heat and top on the toast and serve.
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Perfect for breakfast, evening snack or light supper!

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Garlic Creamy Mushroom Spaghetti

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GarlicMushroom-8nameGarlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce on steaming spaghetti!

I am not a great mushroom lover. But when I just toss them with garlic and butter, I can have the whole bowl. 😀 that garlic and butter is a deadly combination to mushroom. It elevates the mushroom taste. So I add them to my quesadilla, curries, white curry, tacos, pasta, pizza and everything now.


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I used spaghetti but you can use any kind of pasta you fancy. And you can also use whole wheat or any kind 🙂 it is going to be yum. And you can always use any kind of mushrooms for this. Sometimes I add wine to my sauce, it gives surely a unique taste ;). And I mostly add spinach to it. But this time, I wanted to make something quick and wanted to make something with few ingredients that is available.

You wont be able to stop yourself from this scrumptious cream mushroom pasta.  The best part in this is that it is so quick and easy to make. I would say one of the best weekday dinner recipes. You can add some sauted chicken to it if you want to. The best thing about pasta is that you can create your own recipe with your favorite ingredients.

 

Most recipes of pasta, I add cheese to it but this was so good and creamy that I felt it is not necessary. But if you want you can add some goat cheese or parmesan cheese.

My other Mushroom recipes:Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce,Mushroom peas spring onions masala, Malai Pepper Mushroom, Mushroom Pepper Mini Quesadilla, Mushroom Biryani

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Garlic Creamy Mushroom Spaghetti
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
 
Ingredients
  • Pasta – spaghetti – 6 ounces

    For Mushrooms:
  • Butter – 2 tbsp
  • Garlic – 2 cloves, minced
  • Mushrooms – 14 ounces, sliced


  • For Sauce:
  • Butter – 2 tbsp
  • Garlic – 2 cloves, minced
  • Milk – 1.5 cups
  • Olive oil – 1 tbsp
  • Whole wheat flour – 2 tbsp
  • Salt and pepper to taste

    To garnish:
  • Cream or milk – ¼ cup
  • Fresh parsley – ¼ cup
Instructions
  1. Cook the pasta according to the instructions on the package. Boil water and add the pasta with the salt needed for pasta. Then remove and run the pasta through cold water. And toss with a little oil to prevent sticking.

  2. Take a pan in medium high heat, melt 2 tbsp of butter. Add 2 cloves of garlic and sauté it for a minute. Then add the mushrooms and sauté for 7-8 minutes until golden brown and it should be soft. Set this aside.
  3. Add 2 tbsp of butter to the same pan in medium high heat, add the 2 cloves of garlic and sauté for a minute. Then add the flour, stir fry quickly for 30 seconds and make sure it does not get lumpy. Add the milk slowly and whisk it as you add.
  4. Season with salt and pepper. Let the whole mixture simmer until it thickens. Add olive oil and water when needed if you think the sauce is very thick.
  5. When you think it has got into nicely creamy texture, toss the sauce, pasta and mushrooms together.
  6. Top it with fresh chopped parsley and some crushed pepper just before serving
Notes
You can always use any kind of pasta you fancy.
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Mushroom Tofu Veggie Potstickers with Chili Hoisin Ginger sauce

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Exotic chinese dumplings for appetizer or dinner – pack them with any filling of your choice, pan fry,steam, freeze or eat fresh! 

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I have never had homemade potstickers before. I have had it once in a restaurant but I always loved to have it. It is just that it is so hard to find a pure vegetarian one at a restaurant here. So, I made these homemade potstickers for me. The best thing about potstickers is that it is so easy to customize the fillings as you fancy. I have heard pork and shrimp dumplings are great to taste. I might make some next week and post recipe for that. But now it is my customized fillings time 🙂 You can add your veggies that is available at your house. These mushrooms gives an earthy flavor. The filling here is an even mixture of mushrooms, tofu, shredded carrots and cabbage.

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It is also great to make homemade potstickers, because you can make a huge badge of them and pop them right in the freezer in a zip lock. That way you can indulge these delicious beauties whenever you want! I have made a note how to freeze them for future use. You know it is homemade, fresh and great to prepare them on a weekday when you are tired but still want to eat something delicious with your favorite fillings.

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By this method of cooking, I made them with  maximum crispy crunchy surface.

How to froze potstickers:

Prepare the potstickers with filling and place them on a baking sheet for 10-15 minutes outside. Now place the baking sheet in freezer for 4-5 hours. Now throw them into a freezer bag. When you are ready to eat, just toss them into an oil greased skillet.  It might take little longer to cook than usual (may be 3-4 minutes more) because it’s frozen. Do not try to defrost them and then cook. It is not the best idea. But trust me, the taste is going to be same. You can store them for a month for sure and it is still going to be yum!

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How to fill and fold the potstickers:

The filled dumplings should form a slight crescent shape. You can fold in anyways. Do not fret if you don’t get it 🙂 or try two to three times more! 🙂

When you are ready with the filling, you can get ready to assemble the dumplings:

  1. Defrost the wonton/dumpling wrappers overnight in fridge or defrost by keeping them outside for 2-3 hours. I kept them outside for an hour and then just microwaved them for 20 seconds. (Don’t do it more).
  2. Separate them and keep them on a baking sheet or tile.
  3. Wet the edge which will help seal the edges.
  4. Add a tsp of filling.
  5. Fold in half with no air gaps inside.( like half moon)
  6. You can just use them like this or pick some shapes to do like below. 
  7. The method below: Start pleating from right to left side of the dumpling and pinch it. 
  8. Or pinch the center together. Starting from the center,make 3 pleats to the right side of the dumpling. Repeat with the left side of the dumpling so that all the pleats point together towards the center.

how to make potstickers

 

Here comes the recipe 🙂 Now

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Mushroom Tofu Veggie Potstickers
Author: 
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 35
 
Ingredients
  • For Filling:
  • Cabbage – 1 cup, shredded
  • Carrot – 1 cup, grated
  • Garlic – 3 cloves, finely minced
  • Shallots – 2 tbsp, finely chopped
  • Fresh ginger- 2 teaspoons, finely chopped
  • Green onions – 2 , finely chopped
  • Coriander leaves – 1 tbsp, finely chopped
  • Green chillies – 1, finely chopped
  • Sriracha - 1tsp
  • Black pepper – 1 tsp
  • Salt – 2 tsp
  • Soy sauce – 2 tsp
  • Wonton wrappers – 30
  • Cooking oil – 2 tbsp
    [br[To blend:
  • Tofu – 4 ounces, chopped (I used extra firm)
  • Mushrooms – 2 ounces, stems removed, chopped


  • Dipping Sauce:
  • Hoisin – ½ cup
  • Sriracha – 2 tsp
  • Ginger – 1 tbsp, freshly grated
  • Soy sauce – 2 tbsp
  • Sesame oil – 2 tsp
  • Red chili peppers – 3 dried,crushed
  • Garnish
  • Sesame seeds – ½ tsp
  • Green onion – 1 tbsp, sliced
Instructions
  1. In a blender, add the ingredients under to blend (mushrooms & tofu). And give a 2 pulses blend so that so are slightly blended but should not have smooth texture.
  2. In a mixing bowl, add all ingredients under “for filling” except oil and wrappers. Mix the blended mushrooms & tofu to it. And keep aside.
  3. To wrap:Defrost the wonton/dumpling wrappers overnight in fridge or defrost by keeping them outside for 2-3 hours. I kept them outside for an hour and then just microwaved them for 20 seconds. (Don’t do it more).Separate them and keep them on a baking sheet or tile.
  4. Wet the edge which will help seal the edges.Add a tsp of filling.
  5. Fold in half with no air gaps inside.( like half moon).You can just use them like this or pick some shapes to do like below. The method below: Start pleating from right to left side of the dumpling and pinch it. (picture above)
  6. When ready to cook, take a non-stick skiller, heat 1 tbsp of oil over medium high heat. When the oil is hot, add the potstickers to the pan in a single layer. Do not crowd the pan by placing 1 potstickers on another. Cook until browned on one side. It will take about 3 minutes.
  7. Now flip and add 2 tbsp of water to the pan. Close the lid. And let them steam for 3-4 minutes and when you are hear sizzling sound or when the water has evaporated. Open the lid and when the other side has turned brown, Just remove the pot stickers and continue with the next batches.
  8. Prepare the dipping sauce by whisking together all the sauce ingredients in a pan and heat them in low –medium heat for 5-6 minutes till they thicken. And garnish them with sesame seeds and sliced green onions.
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You can serve them with just soy or *sriracha sauce if you do not want to prepare the dipping sauce

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Note: *Sriracha sauce is an Asian-style hot chili sauce and you can find them in most local grocery store in the Asian section.

Mushroom Biryani

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Mushroom Biryani-7

A plate full of hot, fragrant rice and mushroom cooked with crispy onions and spiced yoghurt sauce.

I have already 5 Biryani recipes 🙂 which means you would have known by now that I love cooking Biryani. Many find it difficult but it is not and it is worth the time it takes. I am not saying this 😉 Just like that! Trust me! I remember when I first tried to cook biryani before 3 years I would always make the rice mushy so I never liked to do Biryani after it. I will motivate again myself to do it and tried. I somehow found the tricks after a first few times 🙂 Now I am sure a pro 😀 proudly would say that! Never failed 🙂 And I still love to get comments even I know that it is good 😀 Like today when I received a comment for my sambar 😉 I went all blushing! 😀 May be I got the comment to see me blush 😉 whatever..:)heart It is always that comments and love heartwhich makes me cook next time!

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To be honest, it does take time to cook biryani than many easy 10 minutes food. I even don’t like to post time consuming recipes but it is so tasty that I could not resist myself not posting it. The best thing about biryani is that it tastes great even the next day and the day after. It will save you from cooking for next three days and it will never be like you are tasting leftover food! Awesome right?

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Biryani is one of the most favorite dishes. My mom has never cooked mushroom when I was a kid, so I used to be hesitant to eat or cook them. Then had it when I went out with friends and I found it tasty and no harm cooking them 🙂 . May be I will cook this for her sometime 🙂 and also I realized that I don’t have a lot of mushroom recipes somehow. I always add them to noodles and pastas but I don’t tend to make them on weekends 🙂 somehow and here is the mushroom Recipes that I have – Mushroom Pepper Mini Quesadilla, Malai Pepper Mushroom with some colourful mushrooms.

I have some good biryani collection recipes. 🙂 If you would like to view it – Restaurant style vegetable Biryani, Paneer Biryani, Hyderabadi Egg Biryani, Restaurant style Lamb Biryani, Prawn Biryani.

To make it vegan, skin the yogurt or replace with vegan yogurt. And also replace ghee with oil.

Mushroom Biryani-2

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Mushroom Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Oil – 1tbsp
  • • Bay leaf – ½
  • • Cinnamon – 1 thin piece
  • • Cloves – 3
  • • Cardamom pods -2
  • • Yogurt – 2 tbsp
  • • Basmati Rice – 3 cups
  • • Biryani Masala – 1 tbsp
  • • Red chilli powder – 1 tsp
  • • Garlic – 4, chopped
  • • Green chilli – 2, slit into two

    for garnish:
  • • Saffron – ½ tsp dissolved in ½ cup warm milk
  • • Ghee – 2 tbsp (or oil)
  • • Mint – 2 tbsp finely chopped (to garnish)

    For fried onions:
  • • Onions – 2 small onions, ½ cup, sliced thinly
  • • Oil – to fry (3 - 4 tbsp)

    For rice masala:
  • • Cashew nuts – 6
  • • Khus khus (white poppy seeds) – ½ tbsp.
  • • Cumin seeds/ jeera – ½ tbsp
  • • Fennel seeds – 1 tbsp.
  • • Garlic – 4 pods
  • • Ginger – 1 inch
  • • Green chilli – 6
  • • Tomato – ½, medium sized, chopped
  • • Mint – ½ cup, chopped finely
  • • Coriander leaves – ½ cup, chopped finely.
Instructions
  1. Wash and soak rice for atleast 30 -40 minutes.

    For Fried onions:
  2. Heat a pan with oil, add the sliced onions and cook in medium heat till turn golden brown. Stir in the middle so that it does not stick to the bottom. Set aside.

    For masala:
  3. Grind the garlic, ginger, mint, coriander, cashews, poppy seeds, fennel seeds, tomatoes, cumin seeds, chillis with two tbsp. of water into a smooth paste.
  4. Now take a big pan, add oil or ghee in medium heat, add the spices (cardamom, bay leaf, cinnamon, cloves), and add garlic and chillies and sauté for a minute. Now add the grinded paste and sauté them till the raw smell leaves and little oil oozes out.
  5. Now add the mushroom, yogurt, chilli powder, biryani powder and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.
  6. Now after returning the skillet back to the stove, add the rice and salt and water. ( Quantity of water to be added is for one cup of rice , it is 1.5 cups of water). Mix well and close the lid tight and keep it in medium heat for 10 minutes. Now add the marinated fried onions and chopped mint for garnish and keep it in low for 5 minutes.
  7. Drizzle the saffron milk over the rice and Switch off, and keep it closed for another 5 minutes. They will help the rice to get the saffron flavors and vice versa.
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It taste great with a raita (Garlic Raita / Cucumber carrot Raita), or Mirchi ka salan or even plain biryani will taste delicious 🙂

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