Double Mushroom Omelet Recipe

I enjoy the flavor and taste of mushrooms and egg combination. Mushrooms substitutes or curbs my cravings for meats. Mushrooms are low in calories and sugar. They are also high in protein and vitamin D, and they’re a source of vitamin B12. As such, they are considered beneficial for those following plant-based diets.

Recipe Video Uploaded on Vidyascooking Youtube Tamil and English Channels 😊

Ingredients:

2 Packs Button Mushrooms

4 Eggs

1 Large Onion

1 Medium Green Capsicum

1 Large Tomato

5 Green Chilies 

5 Sprigs Coriander Leaves

2 Tbsp Fresh Cream or Malai

1/4 Cup Milk

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tsp Chicken Masala 

1/4 Tsp Pepper Powder

Salt as required

Oil / Ghee or Butter as required.

Garnish: Coriander Leaves

Prep:

Wash the button mushrooms 2 to 3 times, then place it in a colander allow excess moisture to drain.

Spread the mushrooms on a towel to allow excess moisture to drain, allow the mushrooms to air dry for 10 minutes.

Slice the mushrooms and reserve.

Peel and wash 2 medium onions. Slice one onion and finely chop the other.

Remove the stems from chilies, rinse in water and finely chop.

Rinse tomatoes and finely chop.

Separate coriander leaves  from stem and finely chop.

Peel and rinse equal amounts of ginger and garlic. Roughly chop and add it to mixer jar grind to form smooth paste and reserve.

Crack and add the eggs to a bowl using a fork or whisk beat the eggs well. 1/4 tsp salt can be added while whisking the eggs.

Method:

Heat a pan on medium flame with butter or oil. Add finely chopped onions, chilies, tomato and coriander, stir and fry all the ingredients for 2 minutes.

Add ginger and garlic paste followed by spice powders, chilly powder, turmeric and chicken masala fry till raw flavor reduces.

Once the onion and tomato softens, add the mushrooms and fry till soften. if your using per cooked mushrooms then fry for 2 more minutes.

Add 2 tbsp milk along with cream and stir well allow to cook till oil separates, reserve 4 to 5 tbsp of the masala in a bowl.

Spread the masala in a even layer. Next whisk the eggs once and spread it on the masala evenly cover and cook for 2 to 3 minutes. 

Open the lid and gently flip the omelet to the other side add some butter if needed, fry for 2 more minutes transfer the omelet to a plate. Spread the reserved mushroom masala in the omelet, garnish with finely chopped coriander and serve hot...Enjoy!

Homestyle Mushroom Soup Recipe

This mushroom soup is so soothing and comforting, I like to pair this soup with some sandwich or salad for a complete meal.

Ingredients:

2 Packs Mushrooms = 250 Grams

1 Large Onion

5 Sprigs Mint

5 Sprigs Coriander

2 Green Chilies

6 Pearls Garlic

1/2 Inch Ginger

10 Black Pepper Corns

1/4 Tsp Cumin

2 Strands Mace

2 Inch Sticks Cinnamon

2 Cloves

1 Small Star Anise Piece

1 or 2 Small Cardamoms

1/2 Tbsp Coriander Powder

1/4 Tsp Turmeric Powder

1/2 Tbsp Salt

3 Tbsp Oil 

1 Tbsp Butter

4 Cups Warm Water

1//2 Lime for garnish

Recipe Video updated on Youtube English and Tamil Channels 😉

Prep:

Wash the button mushrooms 2 to 3 times, then place it in a colander allow excess moisture to drain.

Spread the mushrooms on a towel to allow excess moisture to drain, allow the mushrooms to air dry for 10 minutes.

Slice the mushrooms and reserve.

Peel and wash 2 medium onions. Slice one onion and finely chop the other.

Remove the stems from chilies, rinse in water and reserve.

Peel the skin from ginger, rinse and roughly chop.

Peel and rinse garlic, rinse and reserve.

Separate the mint and coriander leaves from stems rinse well and reserve.

Method:

Heat a wok with 2 Tsp oil on medium flame. Add the mushrooms to the wok and stir once. Cover and allow the mushrooms to wilt and cook.

Once the mushroom have cooked half way we can remove it from flame allow to reach room temp and store it in fridge for many dishes. This is how I prep mushrooms for my recipes.

Heat a wok on medium flame with 2 tsp oil. 

Add whole spices and spice powders to the oil and allow it to crackle. Next add sliced onion, ginger, garlic, chilies, mint, and coriander fry all the ingredients till onion turns transparent. 

Add 1/2 the amount of cooked mushrooms to the onion and fry it once, add salt and 1 cup warm water stir and cover. Cook the mushrooms and onions till tender.

Once the moisture from the mushrooms have evaporated remove from flame allow it to reach room temp.

Add the mushrooms to a mixer jar and grind to form a smooth paste.

Heat the same wok with butter. Add finely chopped onions and fry till transparent. Next add the other half of mushrooms and fry it for 2 more minutes.

Transfer the ground mushroom paste to the wok. Adjust salt and warm water stir and bring it to a rapid boil. Remove the soup from flame and serve warm...Enjoy!

Southindian Style: Spinach and Mushroom Sandwich Recipe

I enjoyed different textures and taste in this sandwich. The combination of meaty mushrooms and creamy spinach can never go wrong.

Recipe Video Uploaded on Youtube English and Tamil Channels 😉

Spinach and Mushroom Sandwich Recipe

Ingredients:

150 Grams Mushrooms

150 Grams Spinach

2 Medium Onions

2 Green Chilies

1/4 Tsp Ginger and Garlic Paste

4 Bread Slices

1/2 Cup Grated Cheese

1/4 Tsp Salt

1/4 Tsp Pepper Powder

1/4 Tsp Chilly Powder Optional

4 Tbsp Oil

Prep:

Separate the spinach leaves from hard stems.

Rinse the spinach in water thrice. Add it to a colander and allow excess moisture to drain.

Wash the button mushrooms twice or thrice in water and place it in a colander allow excess moisture to drain. Then spread it on a towel allow the mushroom to air dry.

Peel, wash and finely chop onions.

Separate stems from chilies, rinse in water and finely chop.

Once the moisture from spinach has drained, finely chop and reserve.

Slice the mushrooms and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar along with 1/4 tsp black pepper and 1/4 tsp fennel seeds, cover and grind to form a smooth paste.

Grate Cheese and place it in a box refrigerated until use. 

Method:

Heat a pan with 1 tbsp oil.

Add the onion and chilies fry till onion turns transparent.

Add ginger and garlic paste and fry the onions till golden.

Add sliced mushrooms and fry till mushroom release moisture.

Add the spinach on the mushroom cover and cook for 2minutes.

Gently stir the mushroom and spinach and fry it on high flame till the moisture evaporates.

Remove the mushroom and spinach masala from flame transfer to a mixing bowl allow it to reach room temp.

Heat a tawa on medium flame.

On a flat dry surface place bread slice, next spread 2 tbsp of mushroom and spinach mixture.

Sprinkle chilly flakes, evenly spread cheese, place another bread slice and gently press.

Gently transfer the sandwich to the tawa, add 1 tsp oil and fry till golden on low flame for a minute, gently flip and add 1 more tsp oil fry till golden. 

Remove the sandwich from flame and serve hot with ketchup...Enjoy!

Southindian Style: Spinach and Mushroom Omelet Recipe

Healthy and protein rich diet. I like the taste of meaty mushroom with creamy spinach it tastes excellent in a omelet. This omelet can be shared among 3.

Recipe Video Posted in Youtube English and Tamil Channels Please Subscribe 😉

Spinach and Mushroom Omelet
Ingredients:
150 Grams Mushrooms
150 Grams Spinach
2 Medium Onions
2 Green Chilies
1/4 Tsp Ginger and Garlic Paste
4 Eggs
1/4 Tsp Salt
1/4 Tsp Pepper Powder
1/4 Tsp Chilly Powder Optional
3 Tbsp Oil

Prep:

Separate the spinach leaves from hard stems.

Rinse the spinach in water thrice. Add it to a colander and allow excess moisture to drain.

Wash the button mushrooms twice or thrice in water and place it in a colander allow excess moisture to drain. Then spread it on a towel allow the mushroom to air dry.

Peel, wash and finely chop onions.

Separate stems from chilies, rinse in water and finely chop.

Once the moisture from spinach has drained, finely chop and reserve.

Slice the mushrooms and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar along with 1/4 tsp black pepper and 1/4 tsp fennel seeds, cover and grind to form a smooth paste.

Method:

Heat a pan with 1 tbsp oil.

Add the onion and chilies fry till onion turns transparent.

Add ginger and garlic paste and fry the onions till golden.

Add sliced mushrooms and fry till mushroom release moisture.

Add the spinach on the mushroom cover and cook for 2minutes.

Gently stir the mushroom and spinach and fry it on high flame till the moisture evaporates.

Remove the mushroom and spinach masala from flame transfer to a mixing bowl allow it to reach room temp.

In a bowl crack and add the eggs. Using a fork whisk the eggs till frothy.

Add desired amount of mushroom and spinach masala to the eggs and whisk well. Add salt, pepper powder and chilly powder whisk well.

Heat a pan with 2 tbsp oil on medium flame.

Transfer the egg to the pan and cook on medium flame for 2 to 3 minutes.

Gently flip the egg and cook on other side for another 2 to 3 minutes.

Remove the omelet from flame and transfer to a serving plate serve the omelet hot...Enjoy!

Mushroom and Cheese Stuffed Paratha Recipe

Prepare this protein rich paratha in a giffy. We can use whole wheat layer paratha or maida paratha the taste might differ slightly. The is a superb breakfast recipe to prepare if your in a hurry.

Recipe is posted on Youtube English and Tamil Channels 😊

Ingredients:
300 Grams Button Mushrooms
1 Large Onion 
3 Green Chilies
3 Sprigs Coriander
1 Tbsp Kitchen King Masala or Chicken Masala
1 Cup Grated Cheddar Cheese
Ready to use Kerala Paratha (Any Brand)
I prefer to use asai parathas these days it depends on your taste an preference.
Oil as required
1 Tbsp Butter
Salt and Pepper Powder as required.

Prep:
In large mixing bowl add enough water to rinse the mushrooms.
Add a tsp salt and stir the water well, then add the mushrooms and allow it to stit in the water bath for 5 Minutes.
Follow the same process as above and rinse the mushrooms well.
Then place the mushrooms in a colander and allow the excess moisture to drain.
Spread the mushrooms on a towel and allow it to air dry for 10 minutes. 
Slice the mushrooms and reserve.
Grate cheese and reserve.
Peel and wash onion, slice it and reserve.
Remove the stems from green chilies and finely chop.
Separate curry leaves and coriander leaves rinse in water thrice and finely chop.

Method:

Heat a wok with a tsp full of butter and tsp full of oil.
Add the sliced onion, chilies, curry leaves and coriander fry all the ingredients till the onion turns transparent.
Add the sliced mushroom, pepper powder, chilly powder, kitchen king masala and salt stir well and fry all the ingredients.
Cook the mushrooms on high flame till the moisture has completely evaporated. Stir well and fry the mushrooms.
Once the mushrooms have fried remove from flame.

Heat a tawa on medium flame. Place the paratha on the tawa and fry it on both side for a minute.
Place the mushroom filling on one half side of the paratha and spread it.
Sprinkle even layer of cheese and fold the paratha in half. Gently press the paratha.
Top the paratha with a tsp oil and flip it follow and fry the paratha on both sides for 4 minutes.
Transfer the paratha on a plate and serve hot. Follow and prepare as many desired parathas and enjoy these parathas hot with mint chutney.

Warm Mushroom Salad Recipe

This warm mushroom salad is a meal on it's own. We can also pair the salad with a soup or sandwich. I liked the juicy taste and flavor from mushroom combined with crunchy greens. If you like cheese then top the salad with any cheese of your choice it is excellent.

Recipe  Video Posted on Youtube English Channel😊

Ingredients:
300 Grams Button Mushrooms
40 Grams Ice Berg Lettuce
40 Grams Baby Butterhead Lettuce
40 Grams Rocket Leaves
1 1/2 Cups Bell Peppers
1/2 Lime
1 1/2 Tbsp Pepper Powder
1 1/2 Tbsp Paprika Powder
1 Tsp Salt
2 Tbsp Oil

Prep:

Wash the button mushrooms thrice in water.

Allow the mushrooms to drain in a colander.

Once the water has drained spread the mushrooms on a towel and allow to air dry.

Slice the mushroom in half, if it is to big then in quarters and reserve.

Wash the bell peppers, chop in half, remove the stem and seeds. Cube the bell peppers and reserve.

Separate the ice berg lettuce, baby-butterhead-lettuce and rocket leaves rinse thrice in water and place it in a colander.

Once the moisture from the green have drained, spread it on a towel and allow the moisture to drain.

Chop the greens in bite size pieces and reserve.

Method:

Heat a pan with 2 tbsp oil. Add the mushroom and bell peppers followed by 1 tbsp pepper powder and 1 Tbsp Kashmiri or paprika chilly powder stir and fry on high flame for 2 minutes.

Add a tsp salt to the mushrooms and fry till no moisture is there. Remove the mushrooms from flame and reserve.

On a serving plate spread the salad leaves. Sprinkle salt, pepper, kashmiri chilly powder and add lime juice on the salad leaves.

Top the salad leaves with stir fried mushrooms and bell peppers...Serve right away and Enjoy!

Natti Style Mushroom Biryani Recipe

This natti style mushroom biryani is so delicious and comforting, I enjoyed it with some raita. Natti in local dialect is village style or traditional recipe, only fresh ingredients chopped, ground are used in such recipes.

Recipe Video posted on Youtube English Channel 😊

Masala Paste:

2 Tsp Ghee

2 Tsp Oil

1/4 Tsp Cumin

1/4 Tsp Fennel 

1 Inch Cinnamon 

3 Green Cardamom

3 Cloves 

2 Strands Mace

1 Marathi moggu (Kopok bud)

1 Small Piece Stone Flower (Kalpasi)

1/2 Cup Chopped Onion

5 Slit Green Chilies

5 Sprigs Coriander 

5 Sprigs Mint

2 Tbsp Ginger and Garlic Paste 

3 Tbsp Dried Fenugreek Leaves (Kasuri Methi)

Biryani Rice:

250 Grams Jeera Rice

300 to 350 Grams Button Mushrooms

2 Inch Sticks Cinnamon

3 Cloves

3 Green Cardamom

1 Black Cardamom 

1 Bay leaf

10 Cashews 

1/2 Cup Chopped Onions

3 Slit Green Chilies 

1/4 Cup Green Peas 

4 Cups Warm Water

2 Tsp Ghee

2 Tsp Oil

Salt as required

1/2 Lime

Prep: 

Wash and peel 1 inch ginger and 10 garlic equal amounts. Chop the ginger and garlic to grind easily.

Peel, wash and slice 1 cup onions.

Separate the mint and coriander leaves and rinse in water twice. Drain and chop, reserve the coriander and mint leaves.

Wash the mushrooms well. Spread the mushrooms on a towel and allow it to drain and air dry for 30 minutes.

Slice the mushroom stem and chop into half or we can used the whole mushroom.

Remove stems from green chilies and wash, slit...reserve.

We can use ginger and garlic paste or peeled and chopped ginger and garlic

To Prepare the masala paste:

Heat a wok on medium flame. Add 2 tsp ghee and 2 tsp oil.

Add the whole spices (1/4 tsp cumin, 1/4 tsp fennel, 1 inch cinnamon, 3 green cardamom, 3 cloves, 2 strands mace, 1 marathi moggu, 1 small piece stone flower and 6 pepper corns) allow the spices to splutter.

Add 1/2 cup sliced onion, 5 slit green chilies, 5 sprigs coriander leaves, 5 sprigs mint leaves and fry all the ingredients till onion turns transparent.

Add 1 1/2 tbsp ginger and garlic paste or use freshly chopped 1 inch ginger and 10 pods garlic to the onion and fry for a minute.

Add dried fenugreek leaves (kasuri methi and fry for another minute. Once the masala has fried lower the flame and transfer to a mixerjar allow it cool down and add 2 tbsp water and grind to form a smooth paste.

To prepare the Mushroom Biryani:

Heat the same wok with 2 tbsp ghee and 2 tbsp oil on medium flame. 

Add 2 inch sticks cinnamon, 3 cloves, 3 green cardamom, 1 black cardamom and 1 bayleaf. Allow the spices to splutter.

Add 10 cashewnut and fry till golden. Add 1/2 cup sliced onion and 3 slit green chilies fry till the onions till it turns transparent.

Wash and soak 250 grams jeera rice in water till the peas cook.

Add 1/4 cup peas to the onion, stir and fry for a minute. Add 1/2 cup water and 1/4 tsp salt stir and cover the peas and cook till tender.

Add the biryani masala paste in batches and combine it with the peas. Drain and add the soaked rice to the masala. For every 1 cup rice add 1 1/2 cups warm water, 1 tbsp salt and 300 grams cleaned mushroom to the rice and stir well. If needed add the biryani masala paste and stir well. 

Cook the rice on medium flame till half done then cover and cook the rice on low flame for 20 minutes.

once the rice is done add lime juice and ghee gently mix and serve the mushroom biryani with raita and enjoy!

Mushroom and Leeks Soup Recipe / காளான் மற்றும் வெங்காய தாள் சூப் / ಅಣಬೆ ಮತ್ತುಈರುಳ್ಳಿ ಹೂವಿನ ಸೂಪ್

This leeks soup is so flavorful it can be serve warm or cold and perfect for summers. The creamy taste in this soup is ultimate without adding any cream or a drop of oil. I've used skimmed milk boiled, then filtered. This is a perfect soup for diet, diabetic people and even for kids.

Leeks soup recipe video posted on Youtube English and Tamil Channels 😊

Leeks are rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and may have anti-inflammatory, anti-diabetic, and anticancer properties overall excellent vegetable. If your unable to find leeks use spring onion white part. 

Leeks and Mushroom Soup Ingredients:

40 Grams Leeks or Spring Onion

150 Grams Button Mushroom

1/2 Onion

2 Green Chilies

3 Cloves Garlic

1 Tsp Ginger and Garlic Paste

1 Tsp Salt

1 Tsp White Pepper

1 1/2 Cups Milk

Prep:

Wash the mushroom twice or thrice in water. Drain the mushroom and spread it on a towel allow it to air dry.

Once the mushrooms are dry slice it and reserve.

Peel, wash and slice onion and garlic cloves.

Wash and remove the caps from chilies and reserve.

Prepare ginger and garlic paste with equal amounts of cleaned ginger and garlic and reserve.

Separate the leaves and reserve only the stems. Slice and remove the roots, rinse well and slice the leeks and reserve.

Method:

In a pan add chopped veggies mushrooms, onions, leeks, garlic, ginger and garlic paste, followed by 1 cup milk, 1/2 cup water and salt stir and cover and cook all the veggies are mushy.

Remove the veggies from flame and allow it cool completely. Add the cooled veggies to a mixerjar and grind to form a smooth paste.

Transfer the ground soup to a pan and dilute with 1/2 cup milk and water. Place on medium flame adjust salt and add white pepper powder stir well and bring to a rapid boil. 

Remove the soup from flame and serve it in soup bowls...Enjoy! 

We can serve this soup in room temp or chilled but make sure to dilute the soup with warm water and then serve it.

Mushroom Pizza Recipe

Using simplest ingredients and creating a satisfying pizza. I've used ready to use pizza base and sauce in this recipe.

Recipe video on Vidyascooking Youtube Channel 😊

Ingredients:

Ready to use Pizza Base

Ready to use Pizza Sauce 

I do have a recipe for both pizza base and sauce in pizza playlist on this channel.

1 1/2 Cups Sliced Button Mushrooms

1/2 Cup Finely Chopped Capsicum

1/2 Cup Finely Chopped Onions

3 Finely Chopped Chilies

1/4 Tsp Pepper Powder

1/4 Tsp Salt

1 Tsp Oregano

100 Grams Butter

Prep:

Wash the button mushrooms well. Allow it to drain in a colander.

Once the moisture drains from mushroom spread it on a towel allow it to air dry for 15 minutes.

Slice the mushrooms and reserve in a bowl

Peel and wash onion. Finely chop or slice as per choice and reserve.

Remove the stem and wash the chilies. Finely chop and reserve.

Remove stem and seeds in the capsicum wash and finely chop reserve.

Method:

Heat a wok with 1 tbsp salted butter and add the mushrooms fry on medium flame for a minute.

Add 1/4 tsp pepper powder and salt fry the mushroom till it softens a bit. Remove from flame and reserve.

Apply 1 tbsp butter on pizza base.

Spread pizza sauce evenly on the base. 

Evenly spread grated cheese on the base.

Top with fried mushrooms, chopped capsicum and oregano.

Place a pan on medium flame. Gently place the pizza base in the pan and cover. Cook for 5 minutes on medium flame.

Once the base is well toasted and the cheese has melted remove from flame and transfer to a plate.

Top the pizza with finely chopped onions and chilies. Slice and enjoy!