Mushroom Raita Recipes

MUSHROOM RAITA

Steps:

• Heat butter in a pan.
• Add the chopped onions and sliced mushrooms.
• Saute until dark brown in colour.
• Remove on an absorbent paper.
• Put yogurt in a bowl.
• Add salt and pepper to the yogurt.
• Add mushrooms and onion mixture.
• Mix well.
• Refrigerate until ready to serve.
• Garnish with mint leaves before serving.
• Serve chilled with a spicy curry and long grain Basmati rice.

KASHMIRI MOREL MUSHROOM RAITA

Steps:

• 1. Boil the potato in lightly salted water to cover until tender, then peel it and finely chop it. While it's cooking, prepare the raita masala. Then place the yogurt in a large serving bowl and mix in 2 teaspoons raita masala. Add salt, if needed (there is already some in the masala).2. Heat the oil in a small nonstick skillet over medium-high heat and cook the onion, stirring, until golden, 2 to 3 minutes. Add the potato and cook, stirring, about 1 minute, then add the morel mushrooms and cilantro and cook another minute. Transfer to the yogurt, and mix well. Garnish with the remaining 1/2 teaspoon raita masala and serve.VARIATION: You can substitute other vegetables by replacing the morel mushrooms with 1 cup grated daikon or red radishes, or with 2 cups thinly sliced, golden fried fresh okra.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GARLIC MUSHROOMS WITH SPINACH RAITA

Steps:

• Heat butter.
• Add spring onions, garlic and chillies.
• After a few seconds, add mushrooms in as much of a single layer as possible to the pan. Do not stir for the first minute.
• Stir periodically for the second two minutes.
• Stir in tomato puree and cream.
• Season well and finish with herbs.
• To prepare raita, mash blanched spinach to form a paste, then whisk all ingredients together.
• Season to taste with salt and pepper and serve with hot mushrooms.