From the pantry: Mushrooms | health and fitness | Hindustan Times
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From the pantry: Mushrooms

HT48HRS_Special Updated: Dec 10, 2015 15:58 IST
Meenakshi Iyer
Chef Stanley Lum Wah Cheok is the head chef  at KA Hospitality’s Yautcha, BKC
Chef Stanley Lum Wah Cheok is the head chef at KA Hospitality’s Yautcha, BKC (Photo: Vidya Subramanian/Hindustan Times)

There are two kinds of people — those who hate mushrooms, and those who love mushrooms. Used widely in south Asian food, the mushroom’s musty flavour and heady aroma make it a great accompaniment for stir-fry and salads. Interestingly, it is also known to add a fifth taste called umami. Our expert chef whips up a simple mushroom signature dish and a reader sends in the recipe for a crisp mushroom bonda.

Mushroom Cheung Fun

Recipe by: Chef Stanley Lum Wah Cheok, head chef for India, KA Hospitality’s Yauatcha and Hakkasan

Preparation time: 25-30 minutes

Serves: Two

Ingredients

* Shiitake mushrooms: 40g

* Oyster mushrooms: 40g

* Shimeji mushrooms: 40g

* Cheung Fun mix batter: 120g

* Cheung Fun soya sauce: 10ml

* Salt to taste

Method

* Parboil the mushrooms and drain the water.

* Stir-fry to cook the parboiled mushrooms on the wok. Add salt to taste.

* Spread the Cheung Fun mix batter on the flat steamer to cook the batter.

* Spread the mushroom filling and roll the Cheung Fun Mix batter sheet over the mushroom filling.

* Remove from steamer and serve with light warm soya sauce

Winning reader recipe: Crispy Mushroom Bonda

Recipe by: Lakshmi Khemani

Preparation time: 30 minutes

Serves: Two

Ingredients

* Button mushrooms (cut into two halves): 10-11

* Bread crumbs (put slices in a grinder): 2 slices

* Besan (gram flour): 2 tbsp

* Corn flour: 2 tbsp

* Red chili powder: 1/4 tbsp

* Ginger paste: 1/2 tbsp

* Salt to taste

* Oil for deep frying

Method

* In a bowl, add besan, red chili powder, salt, ginger paste, a little water and corn flour. Stir till all lumps dissolve.

* Make a soft batter and keep aside.

* Take one mushroom slice at a time and dip into corn flour mixture.

* Coat it with bread crumbs and place it on a plate.

* Heat oil in a pan on medium flame, and slide the bread crumbs coated mushrooms in the pan.

* Fry it till both sides turn golden brown.

* Serve hot with coriander chutney or tomato sauce.