Mushroom Raita Recipes

Steps:

• Heat butter in a pan.
• Add the chopped onions and sliced mushrooms.
• Saute until dark brown in colour.
• Remove on an absorbent paper.
• Put yogurt in a bowl.
• Add salt and pepper to the yogurt.
• Add mushrooms and onion mixture.
• Mix well.
• Refrigerate until ready to serve.
• Garnish with mint leaves before serving.
• Serve chilled with a spicy curry and long grain Basmati rice.

Steps:

• 1. Boil the potato in lightly salted water to cover until tender, then peel it and finely chop it. While it's cooking, prepare the raita masala. Then place the yogurt in a large serving bowl and mix in 2 teaspoons raita masala. Add salt, if needed (there is already some in the masala).2. Heat the oil in a small nonstick skillet over medium-high heat and cook the onion, stirring, until golden, 2 to 3 minutes. Add the potato and cook, stirring, about 1 minute, then add the morel mushrooms and cilantro and cook another minute. Transfer to the yogurt, and mix well. Garnish with the remaining 1/2 teaspoon raita masala and serve.VARIATION: You can substitute other vegetables by replacing the morel mushrooms with 1 cup grated daikon or red radishes, or with 2 cups thinly sliced, golden fried fresh okra.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat butter.
• Add spring onions, garlic and chillies.
• After a few seconds, add mushrooms in as much of a single layer as possible to the pan. Do not stir for the first minute.
• Stir periodically for the second two minutes.
• Stir in tomato puree and cream.
• Season well and finish with herbs.
• To prepare raita, mash blanched spinach to form a paste, then whisk all ingredients together.
• Season to taste with salt and pepper and serve with hot mushrooms.