Mushroom Nepali Style

[Valorie Carlee]

VegetarianMushroom Soup is wholesome, healthy, creamy and so delicious. Makes a perfect meal during the cold season. I enjoy homemade soups accompanied with some salad and bread as a light meal. Many restaurants serve mushroom soup that has been made in a non vegetarian stock. Packet soups contain too much cornstarch, artificial flavours and additives. Therefore I prefer to make my favourite soup at home.

Mushroom soup is one of my favourite soups. Every time I make it, I remember the mushroom soup that was served at Driftwood in Malindi. While my family were having their choice of fish or chicken, I was not left with much of a choice. It was either vegetable curry or soups. So as the main dish, I decided to have mushroom soup and french fries. Weird combination you may think but better than the vegetable curry.

When my soup arrived, I was surprised! The soup may have been a packet soup but the presentation was fantastic. A huge round bread with the top one third sliced off and the inside scooped out. The soup was in the scooped out bread, the the top slice acted as a cover. Wow! Needless to say, by the time I finished the soup and bread I was too full. I shared the french fries with my family as there was no way I could finish them on my own. I have not been served soup in this manner, anywhere else or neither have I served soup at home in this style. Perhaps I should.

Wow I love this creamy mushroom soup. I have a packet of mushrooms and I was wondering what I can make with it! Love this soup. Dinner here I come and the bread bowl will have to wait for some other day!

Chilli mushroom recipe is almost the same as mushroom manchurian recipe with gluten free ingredients that I blogged yesterday. The main player is red chilli paste which gives the deep fried mushrooms color and a spicy flavor. Dry red chillis are soaked in warm water for a few minutes, drained, ground to a fine paste and sauteed in oil for a few minutes to remove the raw flavor. Mushrooms are dipped in a batter made of all purpose flour and corn flour and deep fried to golden perfection. They have a crisp exterior with a delicate soft interior. You can eat them right off the stove without tossing them with any flavorings. Its so good. ?

These golden fried mushrooms are tossed in a sauce consisting of minced ginger, garlic, soy sauce, tomato sauce, sugar, red chili paste, vinegar and corn flour. This sauce is packed with sweet, sour and spicy flavours. And, spring onions are necessary for flavor along with green capsicum which adds color and crunch to the mushroom goodness. Sweet, tangy with kick of right amount of spice, the perfect combination of flavors!

This is one dry mushroom indian starter that you will, without a doubt, be making again and again. You can thank me later. ? Do add it to your list of dry mushroom recipes Indian style. Also check out chilli paneer recipe and chilli baby corn recipe

A sticky, sweet sauce often made with honey, thick soy sauce and just a smidgen of Marmite, and normally cooked with chicken, this Malaysian Chinese-style umami bomb was a favourite dish to order at family dinners.

One other thing that used to bug me about Marmite sauce was that so many restaurants were crazy stingy on the sauce. Some Marmite chicken I had in my meat-eating days barely tasted like they had any sauce on them at all.

Replacing chicken is this remarkable mushroom called Eryngii, also known as King Oyster Mushroom. Native to North Africa, the Middle East and the Mediterranean, and now commonly cultivated in Asia, this mushroom owes its popularity to its firm yet juicy, almost fat-like texture that can sear like meat, combined with an infallible knack for absorbing flavours.

Another interesting thing about all mushrooms is that they are the only plant-based source of Vitamin D, on the condition that they get exposed to sunlight for at least 15 minutes before cooking and eating them.

The big question from Vegemite lovers is: can the Marmite in this recipe be replaced with Vegemite? Gram for gram, no. Vegemite is pretty much like Marmite on steroids and would be far too overpowering to use. But using Vegemite at all is not impossible. I have just not been successful yet in finding the right amount to substitute with. I know I will find the answer soon!

Tender chunks of butternut squash, meaty mushrooms and rice all cooked in one tray in the oven in a creamy stroganoff style braising liquid. This tray bake makes the most wonderful flavourful rice dish that disguises itself as a salad but offers the comfort of a warming winter stew. Cooked in 45 minutes with little hands on work makes it perfect for any relaxing lunch or dinner.

I am super excited to share this recipe with you. I have been developing it in my head for about a year, in truth it could be 3 years as I have no concept of time anymore given how reserved our lives are these days. What started out as a salad idea has turned into the most delightful baked rice dish.

This dish is simple but offers serious comfort. Cooking the vegetables with paprika then adding rice and cooking it down in a rich creamy braising liquid of cream, parmesan and stock gives it a rich stroganoff feel and taste.

Chop your butternut squash and onion, once the oven has come to temperature, take the tray out, add the oil and add the butternut and onion. Sprinkle with the paprika and pop into the oven for 25 minutes.

Champignons la Grecque, or Greek style mushrooms is a delicious side dish that can be served warm with a menu. But is it best known as a cold spread on a toast. I made it the first time for the Sylvester menu. But I was so happy with the result that I made it again last week to share it with my readers.

In fact there is little documented on the history and origin of Champignons la Grecque. At least I did not found much... Although the name indicates this might be a Greek specialty this does not seem the case. A Hoax, a historical error or fake history? Who knows...

The method " la Grecque" seems to be used to preserve vegetables. Vegetables, in this case mushrooms, can be preserved for at least one week submerged in this sweet and sour sauce. In the original sauce " la Grecque" no tomatoes were used at all. Most probably one cook experimented with tomato sauce and this new version became quite popular. Other vegetables that can be made la Grecque are leek, spring onions (in both cases with the white and tender part) or silver onions.

I also found evidence on the French website Francevegetalienne. They are quite sure that the origin is not in Greece. Cautiously they claim that it could be a French creation, with its origin in Paris. To each his truth ?

While the majestic vistas and lavish cultural exhibition, Nepal is for the travel mongrers yearning for the most exuberant of experiences. The food experience in Nepal is equally amazing as the mountains and the culture. From the rich cultural diversity and the geographical setting of different types of people, Nepali food cuisine, although not distinguishable into one specific dish, offer not just as a basic need but represent the way of life. Some of the most popular Nepali foods have been influenced by its two neighboring countries; India and China. Looking into the Nepali menu, you will discover a variety of dishes each infused with unique spices that will leave a lingering taste. You can find a variety of dishes from different cultures. These are not just dishes with different ingredients or taste, but each dish holds a special value in its own culture.

Here is a list of 12 Nepalese delicacies you must try. These dishes will leave such a fascinating taste that you will want to learn and try cooking them yourselves too. Instructions to prepare the Nepali food items have also been briefed so that you need not take the hassle of referencing from dozens of other websites!

While walking around the Newari neighborhood alleys of Lalitpur and Kathmandu as a whole, you will encounter numerous Newari restaurants. In the menu, you will find a mandatory dish, Chatamari, a remarkable dish from the Newari culture. Popularly known as the Nepalese Pizza, the Chatamari is a savory crepe. It is round bread made of rice flour topped with different kinds of ingredients. Some of the popular Toppings include eggs, meats, and vegetables. The main ingredients for this dish are rice flour, water, oil, salt, toppings accordingly: eggs, cilantro, onions, cheese etc.

The basic Chatamari is cooked this way. However, people also prefer adding eggs and meat according to their preferences. The cooking procedure when using meat and eggs are similar except a layer of minced meat or eggs has to be added on top of the batter.

When you are hungry and find yourself lost amidst the busy towns, you will definitely spot Aloo chops displayed on trays at any local restaurants or food stalls. This Nepali food item is the go-to fast food throughout the country. Aloo Chops are basically fried mashed potato balls with different infused ingredients and are said to be inspired by a Bengali snack. The ingredients required for Aloo chop are potatoes, coriander powder, cumin powder, Hing, salt, chilies, gram flour, and thymes.

Probably the most popular food adored in Nepal is Momo. You can find this dish almost everywhere in Nepal. Inspired by the Chinese dumplings, Momos are Nepali-style dumplings. You can find meat-based momos or even have it in vegetarian ways. The basic ingredients required for Momos are flour and water, oil, salt, desired seasonings, minced meat (buff, chicken, pork etc), finely chopped onions, tomatoes, cabbages, and additional ingredients depending upon your taste.

This is how you prepare Mushroom choila. Make sure you do not heat your mushrooms in an aluminum pan as it turns the mushrooms black. Consult Nepal Cooking School if you need assistance or guidance while preparing the meal.

Yet again, another Newari dish comes into the list. Bara is a traditional Newari snack made of black lentil. It is somewhat like a pancake. Like Chatamari, Bara can also be made with different flavorings such as meat and egg. But Bara is widely taken as a vegetarian dish and kept away from meat or egg. The major ingredients of Bara are Lentils, Asafetida, Cumin powder, Turmeric powder, ginger paste, salt, and oil.

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