When the mushroom season is generous, I set aside part of the harvest for powder. This addition significantly speeds up the ...

Avoid any that have broken caps, bruised or wrinkled dry patches ... carefully before cooking. There’s no need to peel the stems before steaming, frying or grilling mushrooms, unless they ...

Squeeze dry and chop — and use the flavoursome soaking water in the same recipe if possible. Fresh shiitake mushrooms are also available in supermarkets. Their dark brown, meaty caps can ...

So, if you are a fan of mushrooms, then this should definitely be a part of your recipe book. Add ⅓ cup water and make a smooth batter ... Stir so that the sauce coats the mushroom well. 9. Serve ...

About Mushroom Chettinad Recipe: Spicy mushrooms cooked in a gravy made with tangy tamarind extract, coconut and chillies. Mushroom Chettinad can be served with chapati or steamed rice. In a pan toss ...

Meanwhile, bring a large pot of salted water to a boil over medium-high. Add pasta, and cook according to package directions for al dente, 9 to 11 minutes. Reserving 2 cups pasta cooking liquid, then ...