This is a recipe I originally made for dinner parties, and then it became a party "snack". I might add that "snacks" here are an integral part of a party. They´re something you graze on while having a few drinks..
Mushrooms Himalaya
1 kg button mushrooms or small cremini mushrooms
250 gms finely diced onion
50 gms ground almonds or cashew nuts
2 hot green chiles, finely diced
2 cloves garlic, minced
10 gms grated ginger
2 tsps garam masala
2 tsps white poppy seeds or sesame seeds
2 tsps ground cumin
3 tsps ground coriander
100 mls water
250 gms cream ( or half cream and half full-fat yoghurt)
1 tsp sea salt
Fresh coriander leaf to decorate
Ghee ( or butter) for frying
Method:
Mushrooms Himalaya
1 kg button mushrooms or small cremini mushrooms
250 gms finely diced onion
50 gms ground almonds or cashew nuts
2 hot green chiles, finely diced
2 cloves garlic, minced
10 gms grated ginger
2 tsps garam masala
2 tsps white poppy seeds or sesame seeds
2 tsps ground cumin
3 tsps ground coriander
100 mls water
250 gms cream ( or half cream and half full-fat yoghurt)
1 tsp sea salt
Fresh coriander leaf to decorate
Ghee ( or butter) for frying
Method:
- Clean the mushrooms with a damp cloth and set aside.
- Soak the almonds/cashews in a little water and set aside.
- Put some ghee in a pan and gently fry the onions until they are soft.
- Put soaked almonds/cashews, with the water, and the softened onions into a blender and blend until smooth. Set aside.
- Add some more ghee to the pan and gently fry the green chiles, garlic and ginger. now add the mushrooms and fry gently, turning frequently, until they start to brown. Do not add salt yet. Allow the liquid to reduce.
- Once the mushrooms are browned and soft, add the garam masala, poppy/sesame seeds, cumin and coriander powders. Stir for about 30 seconds- 1 minute. Now add the salt and the water and cook through gently for 4-5 minutes.
- Beat the cream/ yoghurt and add to the pan bit by bit, stirring frequently. If you´re using yoghurt, this will prevent it from separating. Cook until the sauce thickens a bit, test for seasoning and serve decorated with coriander leaf
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