A curry with easy-to-chop, quick-to-cook veggies – mushrooms, spring onions and tomatoes – and a dash of Italian spices, for a weekday dinner.
Mushroom spring onion curry doesn’t require much watching over while its cooking and is ready in the time you make half a dozen chapatis. Just what you want on a day when you don’t have much time to spare for the kitchen.
Creamy mushroom soup made at home – this is so much tastier, so much healthier than canned stuff. Simple ingredients, no fuss, very easy to make.
In the post on coriander parsley pesto, I had promised to share recipe ideas using pesto.
And so, here I am, delivering on that promise.
Three recipe ideas using pesto as key ingredient: mushroom and cherry tomato sauté with pesto, spaghetti with pesto, pesto on toast.
Leftover boiled rice gives us plenty of opportunity for reshaping into new avatars, doesn’t it? I had a tempting pack of button mushrooms with me and used it for this mushroom fried rice tonight.
An instant stir fry, using a vegan, gluten-free red chili paste from the Thai Kitchen. Easy to make, great-tasting and ultra-flexible, this recipe of thai stir fry vegetables is a godsend for days when you have little bits of many vegetables and don’t know what to do with them.
For days when you want to allow yourself a little snack-time indulgence. These mouth-watering pan-fried spring rolls go very well with coriander chutney.
I was planning to make a simple dry mushroom dish today when sudden inspiration struck me and I added some kasoori methi to it. What a difference one surprise ingredient can make. This mushroom kasoori methi is the kind your guests will take a mouthful of and exclaim: “Amazing! What masala have you put in it?”