Mycogroups Mushroom Recepie

2009

MUSHROOM RECEPIES

P.DINESH BABU
MYCOGROUPS
MUSHROOM FARM

www.mycogroups.page.tl 2009

SOUP VARIETIES

HUNGARIAN MUSHROOM SOUP

 1 lb. fresh mixed mushrooms (Shiitake, Maitake, Oyster...)

 1 Tbsp tamari (Soy sauce)

 2 cups chopped onions

 1 tsp salt

 4 Tbsp butter

 2 cups chicken, vegetable stock, or water

 3 Tbsp flour

 ¼ cup chopped fresh parsley

 1 cup milk

 2 tsp fresh lemon juice

 1-2 tsp dill weeds

 Fresh ground black pepper or to taste

 1 Tbsp Hungarian paprika

 ½ cup sour cream

Add onions in 2 Tbsp butter, salt lightly. A few minutes later add mushrooms 1 tsp dill ½
cup stock (or water), tamari and paprika. Cover and simmer 25 minutes. Melt remaining butter in
a large saucepan; whisk in flour, cook while whisking (a few minutes). Add milk; continue to
cook, stirring frequently over low heat, about 10 minutes until thick. Stir in mushroom mixture and
remaining stock. Cover and simmer 10-15 minutes, just before serving add salt, pepper, lemon
juice, sour cream, and if desired additional dill. Serve garnished with parsley.

MYCOGROUPS MUSHROOM FARM | Dinesh babu Pugalenthi,biodina87@gmail.coml


GREAT MUSHROOM SOUP

 6 Tbsp. unsalted butter

 6 oz. Shiitake Mushrooms, sliced, and stems trimmed

 1 tsp salt

 1 cup chopped yellow onion

 6 oz. Oyster Mushrooms, sliced

 1 ½ tsp minced garlic

 ½ cup chopped celery

 8 oz. Other Mushrooms

 6 c. chicken/veg broth

 ¼ tsp cayenne (red) pepper

 ½ tsp black pepper

 1/3 c. brandy

 2 tsp fresh thyme leaves

 1 ½ c. heavy cream

In a large pot, melt butter over med-high heat. Add onions, celery, and cayenne and cook
until soft, about 4 min. Add Garlic, cook 30 seconds. Add mushrooms, thyme, salt/pepper, and
cook until mushrooms start to turn brown, about 7 min.Add the brandy, bring to a boil and cook
until glazed, about 2 min. Add the stock and return to a boil. Reduce heat to med-low and simmer
uncovered, stirring occasionally, for 15 min. Remove from heat. Add the cream, return to a
simmer, and cook for 5 minutes. Remove from heat and adjust seasoning to taste.



CHICKEN AND MUSHROOM CREAM SOUP

• 60 gm Butter

• 1/4 Cup small onion dices

• 1/4 Cup flour

• 1/2 tsp Salt

• 1/2 tsp Pepper

• 2 Cups Chicken broth

• 2 Cups Whole milk

• 1 Cup heavy cream

• 1/2 tsp Worcestershire sauce

• Minced chives, to Decorate

Clean and remove ends of mushroom stems and then slice mushrooms. Take a medium
frying pan and melt the butter in it. Add mushroom slices and onion dices. Cook till brown. Mix in
flour, salt and pepper. Transfer into a large casserole. Pour in chicken broth, milk, cream and
Worcestershire sauce. Simmer over medium heat without boiling, stirring until really hot. Serve
into individual bowls, sprinkled with chives. Chicken and Mushroom Cream Soup is ready.



BAKED ITEMS

BAKED GARLIC MUSHROOMS RECIPE

• 12 Large Mushrooms (cleaned and cut lengthwise into 1/4 inch thick slices)

• 2 Garlic cloves (peeled and finely chopped)

• 1/2 tsp Fresh Thyme

• 1/8 tsp Salt

• 2 tbsp extra virgin olive oil

• 1 tbsp Butter

• 1/2 cup Dry Breadcrumbs

• 1/4 tsp Paprika

• 1/8 tsp Ground Black Pepper

Preheat oven to 400 degree F. Lay the mushrooms on a large greased baking tray. Heat
olive oil and butter in a skillet. Add the breadcrumbs and cook over heat and stir until the crumbs
are coated and it turns to brown.

Stir in the garlic thyme, salt, paprika and pepper till the garlic is translucent. Sprinkle the
crumb mixture evenly over the mushrooms. Bake for 25 minutes, or until the mushrooms are
tender. Serve hot or at room temperature.



MUSHROOM BIRYANI

• 900 gms Mushroom

• 2 Onions (thinly sliced)

• 4 cup Basmati Rice

• 1 Lemon

• 3/4 cups Oil/ghee

• 2 tsp Soya Sauce

• 7 Cloves garlic

• 4 Green chilies (chopped)

• 3 tsp Ginger (chopped)

• 3 Cinnamon

• 3 Cardamoms

• 3 Cloves, 3 Tomatoes (chopped)

• 1-1/2 tsp Chilly Powder

• 3 tsp Coriander Powder

• Mint leaves

• Salt to taste

Clean, wash and soak the rice for 1 hour in enough water taken in a pot. After due time,
drain the water from pot. Heat ghee in a pressure pan and sauté soaked cleaned rice. Remove. Trim
mushrooms into big pieces and keep it aside. Grind cardamom, cloves, ginger, cinnamon, garlic
into a paste. In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till it
turns golden brown. Then add all other ingredients, mushrooms and stir for 10 minutes.



BROCCOLI & MUSHROOM STEAMED RICE

• 1/2 Cup mushroom (chopped finely)

• 3/4 Cup fresh cream

• 1/4 tsp White pepper powder

• 3-4 tsp Oil, Salt to taste

• 3-4 Cups cooked rice

In a pan, heat 1 tsp of oil. Add broccoli
florets and fry for a while. Add mushroom and fry on
a high flame till done. Add salt and white pepper powder to this. Add rice and mix well. Toss the
rice with fresh cream. Broccoli & Mushroom Steamed Rice is ready.

CHICKEN PIZZA RECIPE

• 450 gm Boneless Chicken Breast

• 1 Pizza frozen dough, 4 tsp Pepper

• 1 cup Mushrooms (sliced)

• 1 Vegetable Cooking Spray

• 1/2 cup Mozzarella cheese

• 1/2 tsp Thyme, 1 tbsp Olive oil

• 1 Garlic Clove (minced)

• 2 cups Purple Onions (sliced)

• 1 cup Red bell pepper

• 1/4 tsp Salt



Heat oil in a skillet over medium-high heat. Add chicken, salt, pepper and garlic and heat it
for few minutes. Add onions, bell pepper, mushrooms and thyme. Sauté for few minutes into the
chicken mixture, until chicken is cooked. Keep it aside. Unroll pizza dough and pat into a 12-inch
pizza pan coated with cooking vegetable spray. Splash half cup cheese evenly over the dough.
Spread chicken mixture over the cheese and top with remaining ½ cup of cheese. Bake at 425
degree F for 15 minutes or until crust is golden.

VEGETABLE CHATS

COLD MUSHROOM MARINADE

• 450 gms Whole Mushrooms (washed)

• 1 cup White Wine Vinegar

• 1 tsp Salt

• 1 tsp Black Pepper

• 2 tsp Dijon Mustard

• 2 tsp Garlic (chopped)

Add all the ingredients in a bowl and blend well. Add sugar so to lessen the acid flavor.
Place in a dish or pan. Add mushrooms and all to marinade for 2-4 hours.



DRY MUSHROOMS

• 1 Mushroom (washed and sliced)

• 2 tsp Bread crumbs

• 2 tsp Ginger- Garlic paste

• 4 tsp Coriander Powder

• 4 tsp Masala Powder

• 1 Onion (chopped)

• 2 tsp Chilly Powder

In a pan, heat oil, add ginger-garlic paste .Stir till it turns brown. Add chopped onions and
stir, till onion turns translucent. Mix coriander and masala powder and stir well with mushrooms
and chilly powder. Cover the pan till mushroom is cooked. Now add salt and stir well. Add
breadcrumbs and keep the dish on fire till it is dry. Serve hot.

GREEK SALAD

• Chopped tomatoes, 1 Small cucumber, pared chopped

• 2 Green bell peppers, chopped, 1 Spanish onion, chopped

• 1/2 Cup olive oil, 24 Black olives

• 1 Cup feta cheese

• 24 Mushrooms, quartered

• 2 tbsp White wine vinegar

• 2 tbsp Lemon juice, 1 tbsp Oregano leaves

• 1/2 tsp Black pepper, cracked

• 1 tsp Salt



In a big mixing bowl, combine all the vegetables, olives and cheese, mix well. Take a small
mixing bowl and blend together rest of the ingredients in it. Pour this mixture over the salad and
toss to coat. Greek Salad is ready to serve.

NON-VEG CHATS

CRAB STUFFED MUSHROOMS

• For mixture:

• 450 gms Crab Claw Meat (canned pasteurized, picked over for shells)

• 1 cup Seasoned Dry Stuffing Mix (pounded into coarse crumbs)

• 1/2 cup Sweet Onion (minced)

• 2 tbsp Fresh Parsley (minced)

• 1 tsp Garlic Powder

• 1/2 tsp Dry Mustard Powder

• 1/2 tsp Kosher Salt

• Ground Pepper as per taste

• Juice of 1 fresh lemon

• 1 tbsp Worcestershire Sauce

• 1/2 cup Mayonnaise

• 1/4 cup Heavy Cream

• 1 cup Italian Cheese (shredded)

• 1/4 cup Parmesan Cheese (grated)



Other Ingredients:

• 1/2 cups Italian cheese (shredded)

• 1/4 cup Parmesan cheese (grated)

• 8 Mushroom Caps (cleaned and with stems removed)

• Olive oil

In a large bowl, combine all the ingredients of the mixture, stir well until well-combined.
Cover and refrigerate 4 hours or overnight. Rub olive oil over the tops of the mushroom caps.
Place them bottom-side up in a shallow baking pan. Mound crab mixture into caps. Top stuffing
with remaining 1/2 cup shredded cheese and 1/4 cup Parmesan cheese. Sprinkle lightly with
paprika. Carefully pour wine down the side of the baking pan. Bake in an oven heated at 400
degree F for 25 to 30 minutes, until golden on top. Serve.


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