Mushroom and quran A Presentation By Mr Allah Dad khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan

2. Mushroom and Quran
By
Mr Allah Dad Khan

3. Mushroom And Quran
• SURAH II (Al-Baqarah-the Heifer). V: 57
• And We gave you the shade of clouds and sent down to you
manna and quails, saying: ‘‘Eat of the good things We have
provided for you:’’ (But they rebelled); to Us they did no harm, but
they harmed their own souls.
• SURAH XX (Ta-Ha-Mystic Letters T.H.). V: 80-81
• O ye Children of Israel! We delivered you from your enemy, and
We made a Covenant with you on the right side of Mount (Sinai)
and We sent down to you manna and quails: (80) (Saying): ‘‘Eat of
the good things We have provided for you sustenance, but commit
no excess therein, lest My Wrath should justly descend on you:
and those on whom descends My Wrath do perish indeed! (81)

4. Mushroom and Hadith
• Hazrat Sayeed Bin Zaid narrates that Rasool Allah
(SAW) said, “Khumbi is from Mann, its water is a
cure for eyes”
• Hazrat Suhaib narrates that Rasool Allah (SAW)
said, “Kumbi is here for your benefit, it is from
Mann, its water is a cure for the eyes.”
• Hazrat Abi Sayeed narrates that Rasool Allah
(SAW) said,“Khumbi is a part of Mann, Mann
actually is from paradise, its water is a cure for
eyes.”

5. Garlic Mushroom ‫مشروم‬ ‫گارلگ‬
Ingredients
‫گرام‬ ‫پچاس‬ ‫مکھن‬
• (‫ہوا‬ ‫کٹا‬ ‫﴿باریک‬ ‫چمچ‬ ‫کا‬ ‫کھانے‬ ‫ایک‬ ‫لہسن‬
• ‫ٹن‬ ‫ایک‬ ‫مشروم‬
• ‫چمچ‬ ‫کا‬ ‫چائے‬ ‫چوتھائی‬ ‫ایک‬ ‫مرچ‬ ‫کالی‬
• ‫چمچ‬ ‫کا‬ ‫چائے‬ ‫آدھا‬ ‫اوریگانو‬
• Procedure
• ‫چمچ‬ ‫کا‬ ‫چائے‬ ‫چوتھائی‬ ‫ایک‬ ‫نمک‬
.1‫کر‬ ‫فرائی‬ ‫کر‬ ‫ڈال‬ ‫لہسن‬ ‫میں‬ ‫اس‬ ‫اور‬ ‫کریں‬ ‫گرم‬ ‫مکھن‬ ‫میں‬ ‫پین‬ ‫فرائینگ‬ ‫ایک‬‫لیں۔‬
.2‫کریں۔‬ ‫فرائی‬ ‫کرکے‬ ‫شامل‬ ‫مشروم‬ ‫تو‬ ‫آئے‬ ‫خوشبو‬ ‫جب‬
.3‫دیں۔‬ ‫ڈال‬ ‫نمک‬ ‫اور‬ ‫اوریگانو‬ ،‫مرچ‬ ‫کالی‬ ‫میں‬ ‫اس‬ ‫کرکے‬ ‫بند‬ ‫چولہا‬ ‫اب‬
.4‫ہیں‬ ‫تیار‬ ‫مشروم‬ ‫گارلک‬

6. MUSHROOM COOKING RECIPIES

7. MUSHROOM RECIPIES

8. MUSHROOM COOKING RECIPIES

9. Arab Mushroom Salad

10. Arab Mushroom Salad
• Ingredients:
• 1 head broccoli separated
into small flowers
• 1 cup mushroom
shopped slices
• 1 small carrot shredded
• 2 tbs pesto cream sauce
• 1 ts salt
• 1 ts ground black pepper
• 3 tbs extra olive oil
• Method:
• Preheat the oven on broil.
• Place the broccoli,
mushroom in a resealable
bag. Add the oil, salt and
black pepper, close the bag
and shake to mix.
• Pour into a tray and broil
for 15 minutes with stir
after each 5 minutes.
• Serve with pesto cream
sauce and decorate with
carrot

11. Mustard Mushroom Omelette ‫مسٹرڈ‬ ‫مسٹرڈ‬
‫آملیٹ‬ ‫مشروم‬
• (‫کپ‬ ‫چوتھائی‬ ‫ایک‬ ‫مشروم‬
(‫سالئسز‬
• (‫عدد‬ ‫تین‬ ‫انڈے‬(‫ہوئے‬ ‫پھینٹے‬
• ‫کا‬ ‫چائے‬ ‫آدھا‬ ‫پیسٹ‬ ‫مسٹرڈ‬
‫چمچ‬
• ‫چمچ‬ ‫کے‬ ‫کھانے‬ ‫دو‬ ‫کریم‬
• ‫ذائقہ‬ ِ‫ب‬‫حس‬ ‫پیپر‬ ‫وائٹ‬
• ‫ذائقہ‬ ِ‫ب‬‫حس‬ ‫نمک‬
• ‫کےلئے‬ ‫فرائنگ‬ ‫آئل‬
.1‫ا‬ ‫نمک‬ ،‫پیسٹ‬ ‫مسٹرڈ‬ ،‫کریم‬‫ور‬
‫طرح‬ ‫اچھی‬ ‫کو‬ ‫پیپر‬ ‫وائٹ‬
‫کرلیں۔‬ ‫مکس‬
.2‫اور‬ ‫مشرومز‬ ‫میں‬ ‫اس‬ ‫اب‬
‫کردیں۔‬ ‫شامل‬ ‫انڈے‬
.3‫فرائی‬ ‫آملیٹ‬ ‫میں‬ ‫آئل‬ ‫گرم‬
‫کرلیں۔‬
.4‫س‬ ‫گرم‬ ‫گرم‬ ‫پر‬ ‫ہونے‬ ‫تیار‬‫رو‬
‫کریں۔‬

12. Khoresht Gharch ~ Persian Mushroom
Stew

13. Khoresht Gharch ~ Persian Mushroom
Stew
• Ingredients
• 8 chicken thighs
2 medium onions
4 garlic cloves
24oz mushrooms
1 tbsp flour
2 tbsp brewed saffron
4 tbsp lemon juice
2 egg yolks
oil
salt & pepper
• Small dice onion and mince garlic. Saute in some oil until
golden.
• Season chicken with salt and pepper. Add to onion and cook
for about 3 to 4 minutes on each side. Add 1/2 cup of water,
cover, and cook on medium for half hour.
• In the mean time clean mushrooms . Cut off the bottom
portion of the stem and depending on the size of each
mushroom either cut into four section or nine. You can use
any type of mushrooms you like.
• I personally like to use all of my mushroom, including the
stem. I cut the stem off then quarter, or cut into nice pieces,
the cap then slice the stems.
• Saute mushrooms in a thin layer of oil until their juices
come out. Allow for the juices to evaporate.
• Add flour to mushrooms and mix well. Season with salt and
pepper.
• Add brewed Saffron and lemon juice to chicken and mix
well. Then add mushrooms and continue cooking uncovered
for about 10 minutes. Beat egg yolks in a bowl and carefully
taper in the egg yolks with a bit of the juices from the
stew. Add tapered egg yolks to the pot and continue
cooking for another 15 minutes. Make sure to adjust
seasoning if needed.
•

15. MUSHROOM SOUP
• INGREDIENTS
• Ingredients
– 6 tbsp/75 g butter
– 1 small onion, thinly sliced
– 12 ounces/340 g button mushrooms
– 4 cups/900 ml light chicken stock or broth
– 1 sprig of flat parsley
– Salt and pepper
– 2 ounces/56 ml high-quality sherry (don't use the
cheap grocery-store variety; it's salty and
unappetizing and will ruin your soup)

16. Homemade Condensed Cream of
Mushroom Soup
• Ingredients
• 1/4 cup Butter
• 6 ounces, weight Mushrooms, Finely Chopped
• 1/4 cup Finely Diced Onion
• 1 clove Garlic, Minced
• Salt And Pepper, to taste
• 1/4 cup All-purpose Flour
• 1/2 cup Heavy Cream
• 1/2 cup Chicken Broth
•
• Instruction
• Melt butter in a skillet over medium-low heat. Add
mushrooms and onions and sauté until tender,
about 8 minutes. Season to taste with salt and
pepper.
Add garlic and cook for 2 minutes. Add flour and
cook for an additional 2 minutes. Quickly whisk in
cream and chicken broth until smooth. Bring to a
boil and boil for 1 minute. Remove from heat. Taste
and adjust seasoning if needed÷–you want it to be
saltier than normal, since this is a condensed soup.
Allow to cool slightly before transferring to a jar or
freezer-safe container. Once soup is completely
cool, you can store it in the refrigerator or freezer.
To reconstitute, add 1 1/2 cups of liquid, such as
chicken broth, milk, water, or a combination.
Note: A 10 3/4-ounce can of condensed mushroom
soup is about 1 1/4 cups. This recipe makes 1 1/2
cups of condensed soup.
Recipe inspired by Ali of Gimme Some Oven.

17. Creamy Chicken and Mushroom Soup
• Ingredients
• 1 tablespoon olive oil
• 8 ounces boneless, skinless chicken thighs, cut into
1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 bay leaf
• 1/2 cup half and half, or more, as needed*
• 2 tablespoons chopped fresh parsley leaves
• 1 sprig rosemary
• Instructions
• Heat olive oil in a large stockpot or Dutch oven over
medium heat. Season chicken thighs with salt and
pepper, to taste. Add chicken to the stockpot and
cook until golden, about 2-3 minutes; set aside.
• Melt butter in the stockpot or Dutch oven over
medium heat. Add garlic, mushrooms, onion,
carrots and celery. Cook, stirring occasionally, until
tender, about 3-4 minutes. Stir in thyme until
fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1
minute. Whisk in chicken stock, bay leaf and chicken
thighs, and cook, whisking constantly, until slightly
thickened, about 4-5 minutes.
• Stir in half and half until heated through, about 1-2
minutes; season with salt and pepper, to taste. If
the soup is too thick, add more half and half as
needed until desired consistency is reached.
• Serve immediately, garnished with parsley and
rosemary, if desired.

18. Mushroom Soup
• Ingredients SWITCH TO CUP MEASURES
• 2 tablespoons vegetable oil (or sunflower oil)
• butter (a knob of)
• 1 medium onion
• 1 clove garlic (a fat clove - crushed)
• 1 medium potato
• 250 grams mushrooms
• 710 ml vegetable stock (or chicken stock)
• 1 handful fresh parsley (chopped)
• salt (to taste)
• pepper (to taste)
• 1 tablespoon creme fraiche (optional)
• Method
• You don't need to chop the vegetables very neatly,
as the soup is blended at the end - perfect for
messy cooks. Recipe is easily doubled for greediness
or hoards of people. Chop the onion finely and fry
in the butter & oil mix over a medium heat until
softened, but not too coloured.
• Add the garlic and peeled chopped potato and stir
around for a few minutes (careful the potato may
stick). Add the stock and chopped mushrooms. Top
up with a little water if it looks a little low, but
remember the mushrooms cook down a lot!
• Bring to the boil, reduce to a simmer and cook for
20 minutes.
• Allow to cool a little, then blend in a liquidiser or
with one of those hand blenders. The final texture
is down to personal preference - I like it a little
'rustic'.
• Reheat to serving temperature, stir in the parsley,
season to taste, and add crème fraîche if
required.
• Serve with warm crusty bread.

19. Mushroom Soup
• Ingredients
• 50g butter
• 2 shallots, finely chopped
• 2 garlic cloves, peeled and chopped
• 400g mushrooms, wiped and roughly
chopped
• 600ml vegetable stock
• Salt and freshly ground black pepper
• 100ml double cream
• Freshly chopped parsley and finely chopped
mushroom, to garnish
• Method
• Heat the butter in a large pan and fry the
shallots and garlic for 5 mins until softened
but not brown. Add the mushrooms and fry
gently for 5 mins, stirring occasionally.
• Pour in the stock and season with salt and
freshly-ground black pepper. Simmer for 10
mins until the mushrooms are very tender.
• Remove from the heat and leave to cool for 5
mins, then puree the soup with a stick
blender or transfer to a food processor and
process until smooth.
• Stir the cream into the pureed soup and heat
through gently for 2-3 mins. Adjust the
seasoning to taste and serve in warmed
bowls garnished with parsley and chopped
mushroom.

20. Mushroom Soup
• Ingredients
• 50g/2oz butter
• 2 leeks, chopped
• 3 garlic cloves, chopped
• 300g/9 oz mushrooms, sliced
• 2 -3 sprigs fresh thyme, leaves
only
• 600ml/1 pint chicken
or vegetable stock
• Method
• Melt the butter in a large pot and
gently cook the leeks and garlic
for 4-5 minutes or until softened.
Add the mushrooms and thyme
and cook on high for 2-3 minutes.
• Pour over the stock and cook for
5 minutes.
• Remove from the heat, carefully
pour into a food processor and
blend until smooth. Alternatively,
keep in the pot and use a stick
blender to blitz until smooth.
• Divide between four bowls and
serve.

21. Cream of Mushroom Soup
• Ingredients:
• ½ lb (225 g) mushrooms
• 1 small onion
• ½ pint (300 ml) water or white vegetable stock
• Salt and pepper
• 1 oz (28 g) butter
• 1 oz (28 g) flour
• ¾ pint (400 ml) milk
• 1 egg yolk
• Method:
• Clean the mushrooms and cut up roughly.
• Peel and chop the onion finely.
• Put into a pan with the stock or water and
seasoning.
• Bring to the boil and then reduce to a simmer with
the pan covered for about 20 minutes until the
mushrooms are cooked.
• Either rub through a sieve or put through a blender
to make a smooth pureee.
• Melt the butter in a pan and add the flour. Blend it
well and cook for a minute or two without
colouring.
• Gradually pour in the milk, stirring all the time.
Simmer for a few minutes to cook.
• Pour in the mushroom puree and add the beaten
egg yolk.
• Stir over a low heat to re-heat without boiling..
• Serve hot. (Retrieved from:
http://www.allotment.org.uk/recipe/335/cream-
of-mushroom-soup-recipe/)
•

22. Malay Mushroom Tikka Masala

23. Malay Mushroom Tikka Masala
• Ingredients:
• For the sauce
• 2 tablespoons vegetable oil
3/4 teaspoon cumin seeds
1 large onion, minced
2 teaspoons ginger-garlic paste
3 medium sized ripe tomatoes,
pureed
1/2 teaspoon coriander powder
½ teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder or
according to taste
2 tablespoons dry kasoori methi
2 tablespoons heavy cream,
optional
Salt
• For the vegetables
• 9oz fresh white button
mushrooms (about 15
mushrooms)
1 large green or red bell pepper,
cubed
¼ teaspoon turmeric
¼ teaspoon chili powder, or to
taste
1/4 cup whole Greek yogurt or
strained yogurt
1 tablespoon oil

24. Malay Mushroom Tikka Masala
• Method:
• Heat oil in a wok, and add the cumin seeds.
When they begin to sizzle add the onion.
Cook on medium heat till onion is brown.
Then add the ginger garlic paste and stir for
about 45 seconds. Pour in the tomato puree
and sprinkle the coriander, cumin, turmeric
and chili powders.
• Bring to a boil. Then reduce heat to a
simmer, and let the gravy cook for about 12
minutes or till it thickens and oil floats on
top. (Canned tomato puree will cook in
lesser time). If the sauce gets too thick add
½ cup water whenever needed.
• While the sauce is cooking, work on the
mushrooms. Wipe the mushrooms clean
with a paper towel. If the mushrooms are
large, cut them in half, if not leave them
whole. Mix together the mushrooms,
pepper, turmeric, chili powder, and yogurt
and set side.
• Heat a large skillet and add oil. When the oil
is hot, add the mushrooms and peppers.
Make sure you don’t crowd the pan; do this
in batches if needed. Cook the mushroom
and peppers on medium heat, till they start
to brown a little. Don’t move the
mushrooms around too much, they wont
brown.
• When the tomato sauce is done, add the
sautéed mushrooms and bell peppers to it.
Also add kasoori methi and sat. Cook on
medium heat for about 3 minutes or till the
peppers are cooked. Turn off heat and stir in
heavy cream if using. Garnish with chopped
cilantro