Garlicky Mushroom Masala Omelet Recipes

MUSHROOM MASALA CURRY | MUSHROOM GRAVY

Steps:

• Bring 2 cups of water to a rolling boil and add cubed onions. Boil them until transparent for about 4 mins. Drain them and cool down.
• Add onions, tomatoes, ginger, garlic and 12 cashews to a blender jar.
• Make a fine paste and set aside. Ensure the paste is smooth and not coarse.
• Heat 2 tablespoons oil in a pan. optional - When the oil becomes hot, add bay leaf, cardamoms & cinnamon.
• Pour the onion tomato puree and cook covered until the mixture thickens. Keep stirring often while frying.
• Then add red chili powder, coriander powder and garam masala.
• Saute on a low heat until the mixture turns fragrant and leaves the sides of the pan.
• While the mixture cooks, rinse and slice the mushrooms.
• When the onion tomato masala becomes aromatic. add sliced mushrooms and salt.
• Saute for 2 to 3 mins until the flavor of mushrooms come out.
• Next pour ½ to ¾ cup water or as needed to make a thick gravy.
• Cook until the mushrooms turn tender and not soggy. If the gravy is too thick add little hot water.
• Sprinkle kasuri methi. Cover and Turn off the stove. You can also add few tbsps of cream and coriander leaves.
• Mix and serve mushroom masala hot with basmati rice or roti.
• Bring 2 cups water to a rolling boil and add diced onions. Boil them for 4 to 5 mins so the raw bitter taste goes away from the onions. Drain them.
• Add them to a grinder/ blender along with tomatoes, cashews, ginger and garlic. Grind them to a very smooth puree,
• Press saute button on your Instant pot and pour 2 tablespoons oil.
• Pour the onion tomato puree and saute until thick. Keep stirring in between. Meanwhile slice the mushrooms.
• When the mixture turns thick, add all the spice powders - red chilli powder, garam masala, coriander powder & salt.
• Soon the mixture becomes thick and aromatic. Press cancel.
• Pour 1 cup water and deglaze the pot well by scrubbing the bottom with the spatula.
• Add mushrooms and stir. Secure the Instant pot with the lid and position the steam release valve to sealing.
• Press pressure cook button with the timer set to 3 mins.
• Once the Instant pot is done, let the pressure release naturally for 5 mins. Then release the rest manually.
• Add kasuri methi and mix well. Taste test and add more salt if needed. If want you can also add some cream. Garnish with coriander leaves.

GARLICKY MUSHROOM MASALA OMELET

Steps:

• Break eggs into a bowl. Add salt and pepper and beat well. Pour into a glass measuring cup.
• Filling:.
• Put 2 T of oil in a medium sized frying pan and set over high heat. When the oil is hot, put in the mustard seeds - as soon as they begin to pop (just a few seconds) put in the garlic.
• Stir once or twice. As soon as garlic starts to brown, put in the mushrooms and stir till mushrooms lose their raw look.
• Turn heat to medium and put in the scallions, green chile, cilantro, ginger. Stir till the green seasonings have wilted - about a minute.
• Put in tomatoes and a little salt and pepper. Stir for 30 seconds (or for fresh tomatoes, till they are no longer watery) and turn off heat.
• Put 1 T of the oil in a 7-inch nonstick frying pan (or just spray it with cooking spray) and set over high heat.
• When hot, pour in half the beaten eggs. Using a wooden spoon or the back of a fork, stir the eggs for the next 3-4 seconds till they look like lumps of soft custard held together in one unbroken layer.
• Quickly spread half the filling along the center of the omelet and fold it over.
• Cook for a few seconds and flip omelet over onto a warm plate. Make the second the same way.
• Serve immediately.

MUSHROOM OMELETTE

Steps:

• Mushrooms:.
• On med-high heat combine butter and olive oil in frying pan and allow butter to melt.
• Sauté onions until tender. Add mushrooms, salt, pepper, garlic powder and chives. Saute until heated through and mushrooms have reduced slightly.
• Set aside in bowl.
• Omelette:.
• Break two eggs into a bowl and whisk. If desired, add dried green pepper flakes to the egg mix before cooking.
• Melt 1 tsp butter in pan. Add beaten eggs and let cook on one side.
• When eggs have almost completely set up, flip the omelette over to allow for browning on other side.
• As soon as it is flipped, sprinkle one half of the omelette with half of the cheddar cheese and top with half of the mushroom mixture. Fold omelette in half, covering mushrooms. Slide onto a plate and enjoy.

MUSHROOM OMELET WITH CHIVES

Steps:

• Trim off the ends of the mushrooms, and cut into thick slices. Heat a large, heavy frying pan over medium-high heat, and add 1 tablespoon of the olive oil. Add the shallot, and cook, stirring, until it begins to soften, two or three minutes. Add the mushrooms, and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add salt to taste and the garlic, and cook, stirring often, until the mushrooms are tender, about five minutes. Stir in the parsley, season to taste with salt and pepper, and remove from the heat.
• If making individual omelets: Heat an 8-inch nonstick omelet pan over medium-high heat. Break 2 eggs into a bowl, and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste, and 2 teaspoons milk. Whisk in half the chives. Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking. Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.
• If making 1 large omelet, heat a 10-inch nonstick pan over medium-high heat. Beat all 4 eggs in a bowl with the milk, salt and pepper, and the chives. Heat the remaining tablespoon of olive oil in the pan, and follow the instructions for the 2-egg omelet, pouring all of the eggs into the pan. The eggs will take longer to set, and you may want to flip the omelet in the pan again after it's rolled, if the middle seems too runny. Roll the finished omelet onto a platter, or cut in half in the pan, and serve.
• Add 2 teaspoons of the olive oil to the pan. When the pan feels hot as you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Tilt the pan to distribute the eggs evenly over the surface. Tilt it slightly again, and gently shake with one hand while lifting up the edges of the omelet with the spatula in your other hand so as to let the eggs run underneath during the first few minutes of cooking.
• Spread half the mushrooms down the middle of the eggs. Top with half the cheese. As soon as the eggs are set on the bottom (the top will still be runny), jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Shake in the pan for another minute if you don't like the omelet soft on the inside; for a moist omelet, tilt the pan at once and roll out onto a plate. Keep warm in a low oven while you repeat with the remaining eggs and herbs, and serve.