Make room for mushroom

Medley Mushroom consommé soup
Ingredients:

• 50 gm Porcini mushroom
• 100 gm Portobello mushroom
• 100 gm button mushroom
• 30 gm black fungus
• 30 gm white fungus
• 2 ml truffle oil
• 80 gm carrot
• 40 gm leeks
• 100 gm onion
• 30 gm celery
• 5 gm thyme
• 2 gm parsley
• 2 gm corn syrup
• 2 gm chives
• 2 gm salt
• 5 ml olive oil
• 1 gm black pepper
• 20 gm mascarpone cheese
• 1 slice French baguette
• 20 gm potato mash powder
• Edible onion paper

Method:

• In a hot pan, add olive oil, chopped carrots, leeks, onion, celery and sauté it till light golden brown colour.
• Cut and add the Portobello and button mushroom with water in the pan. Now reduce the flame keep it on simmering.
• When the mushroom stock reduces to half, add the porcini mushroom, and crushed black pepper to the stock. Let it simmer. When stock is 3.4 the level, add the fresh thyme stick and truffle oil.
• Pass this stock to the fine strainer.
• Bake the onions in an aluminium foil in the oven at 180° C for 30 minutes. Make a fine puree of it.
• Add corn syrup and potato powder to the puree and whisk it well. After mixing, place it on a silicon plate and bake it in oven at 60° C for four hours till it dries.
• To present it like a tea bag, make a tea bag of the onion paper by cutting it into square and add small diced carrot and chop chives to it.
• Serve it with mushroom bruschetta. Make sure you serve it piping hot.
• Note: For the mushroom bruschetta, cut the mushroom in small dices and sauté it in olive oil and add salt. Once cooled, add mascarpone cheese and place on slice of baguette.

Recipe courtesy: Myxx

Mushroom and Pesto Bruschetta
Ingredients:

• 8 portobello mushroom, cleaned and roughly chopped
• 2 tbsp olive oil,
• 4 cloves garlic, one minced and one cut in half
• ½ cup large shallots, diced (about 1/2 cup)
• 1 tbsp chopped parsley
• 1 tsp fresh thyme
• Salt to taste
• Black pepper to taste
• ¼ inch sliced French baguette
• 30 gm goat cheese
• 30 gm cream cheese
• 2 tbsp basil pesto

Method:

• Add 2 tbsp of oil in a pan. Add shallot and garlic. Turn on heat to medium and cook, stirring occasionally, about 5 minutes.
• Now add mushrooms and stir often, for about 10 minutes.
• Once the mushrooms begin to brown, add the parsley, thyme, salt and pepper. Mix the mushroom mixture well. Turn off the heat and set aside.
• Preheat oven to 180°C.
• Mix together goat cheese and cream cheese in a small bowl. Set aside.
• Place the baguette slices on a baking sheet and brush lightly with pesto oil on one side. Bake for 5 minutes.
• Remove bread slices from the oven and, using the halved garlic clove, brush each baguette slice two to four times with the fresh garlic and coat each piece of bread with a thin layer of the cheese mixture.
• Place the prepared bread back in the oven about two additional minutes, just to heat the cheese.
• Remove bread from the oven, top each piece with a heaping tbsp of mushroom bruschetta. Garnish with fresh goats cheese, parsley or thyme.

Recipe courtesy: Zoobar

Mushroom Masala Tempura
Ingredients:

• 10 button mushrooms caps
• 2 tbsp cornflour
• 2 tbsp refined flour
• Salt to taste
• A pinch of paprika
• A pinch of pepper powder
• For the filling:
• 10 mushroom stems mince
• 2 tbsp finely diced capsicum
• 2 tbsp finely diced carrot
• 1 tsp soya sauce
• ½ tsp chili sauce
• 1 tsp oil
• Salt as required
• Oil to fry

Method:

• Make a batter from cornflour, refined flour, salt, paprika and pepper. Add water to make it into a coating consistency.
• Clean mushrooms with vinegar and flour and keep aside.
• Sauté all ingredients used for the filling and cook until absolutely dry.
• Stuff the mushroom caps with the stuffing. Rest it in the fridge for 10 minutes.  
• Remove the mushrooms from the fridge, coat it with tempura and deep fry on medium heat.
• Remove from frying pan and sprinkle with garlic powder and chaat masala.

Recipe courtesy: Umraan