mushroom roast recipe, how to make mushroom roast | mushroom recipes

by dassana amit updated January 28, 2014

mushroom roast – a quick recipe that can be made with just mushrooms and a few indian spice blends or masala. there is no chopping of any other veggie for this recipe, except the mushrooms.

white button mushrooms work very well in this recipe, but even portobello mushrooms would be good. the whole dish takes not more than 15 minutes too cook. the recipe is too good and makes for a spicy starter snack. the mushroom roast can also be had with chapatis or bread. they can also be served as a side dish with an indian main course meal.

this mushroom roast recipe here is north indian inspired. this recipe just happened as i wanted to make a mushroom side dish and did not want to spend a lot of time. the mushrooms were the last dish i had to make for the day after all the cooking i had done. so when i finally made the dish, the taste was so good, that i decided to click the pics and post it too for all of you. why not share such a good recipe.

so before you read the recipe details, here a few more mushroom recipes that i recommend - cream of mushroom soup, creamy mushroom pasta, mushroom fried rice, mushroom peas curry and kadai mushroom.

mushroom roast recipe

Author: dassana

Recipe type: side

Cuisine: north indian

• 200 grams button mushrooms
• ½ tsp turmeric powder/haldi
• ½ tsp kashmiri chilli powder or deghi mirch or ¼ tsp red chilli powder
• ½ tsp coriander powder/dhania powder
• ½ tsp tandoori masala or ¼ tsp garam masala powder
• 1 tbsp besan/gram flour
• 2 tbsp fresh yogurt/curd, whisked till smooth
• 2 tsp chopped coriander leaves/dhania leaves
• 1 tbsp oil
• salt as required

1. rinse the mushrooms first. drain and wipe them dry.
2. you can halve them or quarter them or even slice them.
3. heat 1 tbsp oil in a frying pan. add the mushrooms. stir and saute the mushrooms.
4. the mushrooms will take some minutes too cook.
5. first they will start to sweat and you will see a lot of water in the pan.
6. the water should dry up completely and the mushrooms should become golden from sides.
7. you can cook the mushrooms on a low to medium flame.
8. lower the flame and then add all the spice powders one by one – turmeric powder, red chili powder, coriander powder and tandoori masala or garam masala.
9. stir for 4 to 5 seconds.
10. add besan/gram flour and saute it on a low flame for 2 to 3 minutes.
11. remove the pan from fire and add beaten curd.
12. stir well and season with salt.
13. keep the pan on the stove top and saute for 4 to 5 minutes on a low flame till the mixture becomes dry and the masala has coated the mushrooms.
14. stir in coriander leaves and switch off the fire.
15. serve the mushroom roast with lemon slices or wedges.

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