Best Indian Five ways of Easy Mushrooms Preparation

1.       Baked crispy Mushrooms (coorg)
Required: 10 large mushrooms; 1 ½ tsps. Worcestershire  sauce or soya sauce; 12 slices bread (cubed); 225 gms, becon; 60 gms. Butter; 175 gms.  Cheese (cubed): ¼ tsp. nutmeg powder; pepper and salt to taste; 10 cashewnuts; 3 greeen chillies chopped fine.
Method: Pre-heat the oven. Wipe the mushrooms and remove the stalks carefully.  Invert each mushroom cap and arrange them lightly on a greased baking dish.  Sprinkle salt, pepper and warcestershire sauce.  Remove the bacon rind and cut into thin strips. Fry till crisp.  Melt butter in a pan.  Add the chopped mushroom stalks, bread cubes and cashewnuts.  Fry for a few minutes, add the fried bacon, nutmeg, pepper, green chillies and salt .  lastly add cheese and fry for a minute.  Remove carefully remove the cashewnuts and stuff one in, and spoon a heap of the mixture on each mushroom.  Bake for 25 minutes.
2.       Mushroom Pulao
Required: 150 gms. Mushrooms; 1 cup (200 gms) fine rice;1 capsicum; 2 spring oions; 2 cups hot water; 2 tbsps. Butter; 2 bay leaves; 1 tsp salt; 1 tsp. lime juice.
Method: Wash, trim and quarter mushrooms cut capsicum into strips, removing pith and seeds.  Cut spring onions with part of the green stem into long strips.  Wash and clean rice. Drain. Heat butter. Saute mushrooms.  Lower heat; and onions, capsicum, rice, salt, bay leaves and stir-fry till the rice becomes opaque.  Add hot water, stir once gently,  cover and cook till the rice is tender, placing a tawa under the pan towards the last 10 minutes or so.  Finally sprinkle lime juice.  Shake the pan . remove bay leaves serve immediately.
3.       Mushroom Omelette
Ingredients: 3-4 mushrooms (Shredded): 1 egg: tbsp. milk: 1 tsp small onions (Chopped); 1 tsp. green chillies (Chopped); a pinch of pepper powder; ½ tsp vinegar; 1 tsp. oil salt to taste.
Method: Beat together egg and milk. Sauté chopped onions and chillies together with shredded mushrooms.  Mix well with beaten egg and milk, after adding salt and vinegar.  Pour a teaspoonful of oil in a heated skillet and make omelttes with the above mixture.
4.       Vermicelli – Mushroom
Ingredients: 250 gm vermicelli; 150 gm. Mushroom (shredded into large long pieces); 50 gms. Shredded vegetables (carrot, cabbage, beans etc: 1 big onion (shredded); 5 green chillies (seeds removed and cut lengthwise); 1 tsp. garam masala powder; 2 tsp. tomato sauce, 1 tbsp. oil
Method: Fry the vermicelli (broken int small pieces), till slightly brown.  Add salt and water for cooking.  Heat oil in a pan and fry onions to golde brown. Saute the shredded mushrooms and vegetables in this and cook along with tomato sauce and garam masala powder.  Mix in the cooked vermicelli and stir until all the water disappears.  Garnish with onion rings (soaked in lime juice previously) and chopped green coriander.
5.       Mashroom Sweetie
Ingredients: 1 cup of mushroom  stalks; ½ litre milk; 250 gm. Sugar; 10 raisins; 5 cashewnuts; 1 tsp. cardamom powder; 1 tsp ghee.
Method: Make cross sections of the mushroom stalks.  Pressure cook the same in 1 cup of water.  Pour the milk into the cooked mushrooms and further cook  after adding the specified quantity of sugar.  Boil till it thickens slightly.  Lightly fry raisins and cashew nuts and add to above.  Finally, flavor with cardamom powder or vanilla essence.