[philiptellis] I love food, and I like writing about food. Follow me as I follow my nose, seeking out gastronomic delicacies wherever I find myself

Thursday, October 13, 2005

Mushroom stew

A couple of nights ago, I reached home after midnight, really hungry. Had a packet of mushrooms in the fridge - I keep them frozen to retain the moisture, and some kotmir (coriander) and pudina (mint) leaves. Decided to try some experimentation.

Now, the thing about mushrooms (button mushrooms), is that they have a lot of water in them, and they almost never require any additional liquid to cook in... well, it depends. If you use whole mushrooms, then it takes a while for the liquid to come out, if you use chopped mushrooms, the liquid comes out pretty quickly.

So, let's get started.


  • 1 cup button mushrooms cut into quarters
  • 1/2 bunch each of coriander and mint leaves, chopped up
  • Parmesan cheese or 1 slice of fat-free/low-fat cheese
  • 1/2 tsp Salt
  • 1 tsp freshly ground pepper powder


  1. Put the mushrooms into a saucepan/wok on low flame, and stir for a bit till a little liquid comes out of them. You may want to add a little (very little) water just to keep the vessel from overheating.
  2. Add salt to the water, stir, and cover the dish once enough liquid is out.
  3. Leave covered for about a minute, then add pepper, and the coriander and mint leaves, and stir a bit till it's well mixed.
  4. Add the cheese and stir till completely melted.
  5. Cover the pan and leave to simmer for a minute or two, and then turn off the flame with the pan still covered (this is to stop the steam from escaping).
Uncover the dish when you're ready to eat. Serve in a bowl, and eat with fresh appams.