½ cup Dr. Kurade's button mushrooms (chopped)
1 tablespoon finely chopped onions
1 teaspoon plain flour (maida)
¾ cup milk
1 tablespoon butter
salt and pepper to taste
For The Garnish:
2 tablespoon grated cheese
1 teaspoon chopped coriander leaves
1) Put 1 cup of water with the milk to boil in a pan.
2) In another pan, heat the butter and fry the onion for a few seconds. Then add the mushrooms and fry further.
3) Add the flour and fry for a few more seconds.
4) Add the milk and water mixture gradually, stirring constantly so that there are no lumps.
5) Allow the soup to come to a boil. Add salt and pepper.
6) Serve hot, topped with the grated cheese and chopped coriander leaves.
8-10 nos. Dr. Kurade's portabello mushrooms
2 teaspoons olive oil
1 onion, finely chopped
1 teaspoon finely chopped garlic
1 green chilly, finely chopped
1-2 chopped ripe tomatoes
½ teaspoon paprika (optional)
1 teaspoon lemon juice
¼ cup grated cheese
Salt and pepper to taste
2 tablespoons fresh coriander or parsley leaves, finely chopped (for garnish)
1) Wash the mushrooms. Carefully scoop out the stems using a knife and small spoon. Chop the stems into very fine bits and set aside.
2) On medium heat, add olive oil to pan and then toss in the chopped onion. Stir and fry for a minute or two.
3) Then add the chopped mushroom stems, garlic and green chilly. Sauté, stirring frequently, for about five minutes.
4) Now add the chopped tomatoes, lemon juice, paprika, salt and pepper. Cook for another minute and transfer the mixture to a small bowl.
5) Stir in the grated cheese until everything is well combined.
6) Spoon this filling into the mushroom caps.
7) Coat the bottom of a baking pan with a bit of olive oil. Transfer the stuffed mushrooms to the pan.
8) Bake in a preheated 350° oven for roughly 10 minutes.
9) Garnish with the finely chopped fresh coriander or parsley leaves.