 |
| Online Shop | Fashion | Hair and Beauty | Health and Fitness | Love and Marriage | Recipes | Careers and Business | Parenting | Money | House and Home | Travel | Motoring | WE Top Websites | News and Entertainment | Regulars | Contact Us |
|
Delicious Mushroom DishesThere’s nothing like a spicy curry to warm the coldest days of winter, so heat up your kitchen with a taste of Delhi. And did you know Mushrooms were recently elevated to superfood status as they are one of the few sources of L-ergothioniene, a powerful antioxidant, outdoing either of the two foods previously believed to be the best sources, chicken liver and wheatgerm. They are in fact one of the highest antioxidant vegetables in the world, in the same league as the red pepper and spinach.Mushroom Korma  Prep: 5minsCook: 15mins Serves 4 Ingredients 30ml/2 tbsp vegetable oil 1 onion, chopped 2.5cm/1in piece ginger, peeled and grated 450g/1lb mixed open and closed cup mushrooms 60ml/4 tbsp Korma curry paste 1 (400g) coconut milk squeeze of lemon juice pinch of sugar rice and naan bread to serve Method 1. Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 5mins. Add the ginger and mushrooms and sauté for a further 5mins until the mushrooms are browned. 2. Stir in the korma paste, coconut milk, lemon juice and sugar. Bring to the boil then simmer uncovered for 5mins or until the sauce has thickened slightly. Season to taste and serve with rice and naan bread. Mushroom and Prawn Patia  Prep: 5minsCook: 15-20mins Serves 4 Ingredients
30ml/2 tbsp vegetable oil 1 onion, chopped 2.5cm/1in piece ginger, peeled and grated 225g/8oz mixed open and closed cup mushrooms 45ml/3tbsp medium curry paste 15ml/1tbsp tamarind paste (optional) 1 (400g) can chopped tomatoes 150g/5oz pack cooked peeled prawns 150g/5oz fresh spinach leaves chapati and brown rice to serve Method 1. Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 5mins. Add the ginger and mushrooms and sauté for a further 5mins until the mushrooms are browned. 2. Stir in the curry paste, tamarind paste and tomatoes. Simmer for 5mins. Stir in the prawns and spinach leaves, stir until the leaves have wilted. Season to taste and simmer for 3mins. Serve with brown rice and chapatis. Moroccan Mushrooms  Prep: 5minsCook: 15-20mins Serves 4 Ingredients 30ml/2 tbsp vegetable oil 1 red onion, sliced 450g/1lb mixed open and closed cup mushrooms 1 (400g) can chick peas, drained 1 (400g) can chopped tomatoes 45ml/3tbsp harissa paste grated zest and juice 1 lemon 45ml/3tbsp chopped flat parsley couscous to serve Method 1. Heat the oil in a large frying pan, add the onion and sauté over a medium heat for 4mins. Add the mushrooms and sauté for a further 5mins until the mushrooms are browned. 2. Stir in the chick peas, tomatoes, harissa paste and lemon juice. Bring to the boil, cover and simmer for 8mins. Remove the lid and season to taste. 3. Mix the lemon zest and parsley together. Serve the mushrooms with couscous and a scattering of the lemon and parsley. For more on mushrooms go to :www.mushroom-uk.com/ |
|
 |
| Copyright © WOMENS EVERYTHING 2012 | Advertise | | Privacy | Terms & Conditions | Sitemap | Directory Software by Global 7 |