Gastronomic tours with Swiss Cheese

[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.

Ingredients:

  • 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

Method:

  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.
Posted by Philip at 11:28 pm
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8 comments :

Anonymous
October 14, 2005 12:04 am

instead of water, you could also try ading some coconut milk, the flavours of the coriander and mint will come out stronger, plus u will get a thicker base.
- reethika

Philip
October 14, 2005 12:11 am

coconut milk would have been great, but bad for my cholesterol. Maybe when I'm back down to safe limits.

Anonymous
October 14, 2005 12:32 am

where did you get fresh appams after midnight? One finely ground red chilly and a little pureed tomato would have given the extra kick.

Philip
October 14, 2005 7:43 am

I didn't get fresh appams. I got stale appams, and steaming them didn't help. I suggest using fresh appams instead.

Anonymous
November 13, 2005 7:58 am

Hi Blues
I never realised that so many blogs would show up if I did a search on something like lobster. I'm still not sure how well Mushroom stew falls into that category, but I've enjoyed visiting :0) Adios Amigo.

Anonymous
November 21, 2005 2:29 am

Wow, I went back in time to read your stuff. Sounds intresting and yummy. I am not familiar with all terms in cooking. What is appams? Anyhow, best of luck with your studies.

Philip
November 21, 2005 4:50 am

appams are a kind of south indian rice cake.

I'm not studying btw, I ended that part of my life five years ago.

Nesha
December 15, 2006 2:18 am

Hi Blues,
I hv bookmarked your blog and visit
it when I'm free.
It's really interesting,and u seems an all-rounder,a geek,cook,traveller etc.
All the best with all your interesting work.

Din Dan

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