Mushroom Butter Masala

Mushroom Butter Masala is a delicious dish made from mushrooms, onions, tomatoes, milk, cream and Indian spices.

This is a semi-dry gravy recipe using mushrooms. It’s an easy no-grind mushroom masala recipe. You can easily make this recipe in 30 minutes or less. I love simple gravy recipes where I don’t have to grind anything. There are various variations to make this recipe. You can make this recipe as a fry, gravy, snack or as a filling.

Mushroom Butter Masala recipe is a great accompaniment to any Indian lunch spread. I'm a mushroom lover and have tried this recipe lot of times. It can be mostly eaten with chapatis, naan or with rice. It's a great comfort food and is simplest of them all. I just love the color and the taste. The cream adds the extra flavor. It's a must try recipe, if you are a mushroom lover!! 

 

How To Make Mushroom Butter Masala

 

You don’t need lot of veggies and spices to make mushroom masala recipe. You can totally experiment with it. The main ingredient of this recipe is mushroom itself. Other than that there are 2 main ingredients of this recipe are are milk and cream. And to make this vegan you can also substitute them with vegan milk, vegan cream and vegan butter.

Heat butter in a pan. Add garlic, ginger, chopped onions and green chili and sauté until translucent. Add chopped tomatoes in a pan to form a smooth paste. Next, add the mushrooms and sauté until it develops some color. Add all the spices like salt, red chili powder, turmeric powder, coriander powder, garam masala to the cooked mushroom masala. Cover it with a lid. This might take about 4 to 5 minutes. Add milk, and bring to a boil. Add full-fat cream mix well, and cook for one minute or until you get the desired consistency. Garnish with coriander leaves and serve hot.

Well just thinking, when these moments will pass? But I do feel it has made us all realize what truly is important in our lives. Hope things get back to normal asap.

Mushroom Butter Masala | Mushroom Makhani

Serves : 3-4 People

Preparation Time : 15 minutes
Cooking Time : 30 minutes

Author : The Food Root

Ingredients 

2 tablespoons Butter

2 cups Mushrooms, chopped
4 Garlic cloves, chopped

2 Green chilis chopped

1-inch piece ginger, grated

2 Onions, chopped

3 medium sized Tomatoes, chopped or grind

1/2 teaspoon Red chili powder

1/2 teaspoon Turmeric powder

1/4 teaspoon Garam masala powder

3/4 teaspoon Coriander powder 

Salt, to taste

1/4 cup Milk

2 tablespoons full-fat Cream

Coriander leaves, for garnish

Preparation 

1. Heat butter in a non-stick pan.

2. Add garlic and ginger and sauté for about 2 minutes.

3. Add chopped onions and green chili and sauté until translucent or for about 3-4 minutes.

4. Meanwhile, add the chopped tomatoes in a pan to form a smooth paste.

5. Next, add the mushrooms and sauté until it develops some color.

6. Add all the spices like salt, red chili powder, coriander powder, turmeric powder to the cooked mushroom masala. Cover it with a lid. This might take about 4 to 5 minutes.

7. Add milk, and bring to a boil. This will take another 2-3 minutes.

8. Add full-fat cream, and garam masala, mix well, and cook for one minute or until you get the desired consistency.

9. Garnish with coriander leaves and serve Mushroom Butter Masala hot with rice or chapatis.

Notes:

1. You can also substitute non dairy milk, non vegan butter, non dairy cream with the vegan options. There are various options available in the market.

2. If you want to skip onions and garlic from the recipe, you definitely can.

CREAM OF MUSHROOM SOUP

There is nothing more comforting than digging into a bowl of cream of mushroom soup.

This warming, cream of mushroom soup is a pure comfort in a bowl. This is a simple, healthy soup to keep you and your family warm. It's a rich, flavorful soup, filled with cream, mushrooms, milk and organic seasonings. It's good as a side dish or as a meal on its own. I'm sure you'll never go back to canned soup once you've made this recipe. It's super simple and super delicious. You can make this at any time of the day.

I'm a big fan of soups. Whenever I dine out, I always order soup but I rarely make them at home. Yesterday, I got a packet of fresh button mushrooms from the market and thought of making it. I was skeptical at first but this soup turned out wonderfully!! It's a great appetizer and it'll surely win your heart. This silky, creamy mushroom soup is perfect for a lunch or a dinner party starter. It can help by filling you up without too many calories.

This soup is creamy and full of rich flavors and textures. I love the combination of mushrooms and cream here. It took me less than 30 minutes to make this recipe. You can grind the mushrooms in any type of blender. Frankly, I don't use my blender often but it's a very convenient way to make rich, creamy and velvety soups. You can substitute cream by adding more milk in the soup. It depends on your taste. Treat yourself to this hearty and warming cream of mushroom soup.

You can go through these step by step methods!

1. Clean 200 grams of button mushrooms with the damp paper towel and finely slice them. Keep them aside.

2. Heat 3 tablespoons of butter in a large saucepan, add 1/2 inch of grated ginger, 4 cloves of chopped garlic and sauté it for 40-50 seconds until they turn golden brown.

3. Next, add a chopped onion in the pan and saute it for 3-4 minutes.

4. Add sliced mushrooms in the pan. Sauté it for 2-3 minutes. Loosely cover the pan for 4-5 minutes. Stir occasionally. Turn off the flame.

5. Leave 4 tablespoon of mushrooms in the pan and grind the remaining cooked mushroom by adding 1.5 cups of milk in a blender. Whizz everything until smooth. Once you have grind the mushrooms, transfer it to the pan and reheat it.

6. Next, add 2 cups of water and 1/2 cup of cream, and bring it to boil. Season it with 1 tsp of salt, 1/2 tsp of black pepper and/or 1/2 tsp of oregano. Stir it well. SERVE PIPING HOT!!

CREAM OF MUSHROOM SOUP

Preparation time : 10 minutes

Cooking time : 20 minutes
Serves : 4-5 people
Author : The Food Root

INGREDIENTS
1 packet or 200 grams - Button mushroom, sliced
1/2 cup - Cream
3 tablespoon - Butter
1/2 inch - Ginger, peeled, grated
4 cloves - Garlic, finely chopped
1 medium chopped onion
2 cups of water
1.5 cup - Milk
1 teaspoon - Salt
1/2 teaspoon - Black Pepper
1/2 teaspoon - Oregano

METHOD
1. Clean 200 grams of button mushrooms with the damp paper towel and finely slice them. Keep them aside.

2. Heat 3 tablespoons of butter in a large saucepan, add 1/2 inch of grated ginger, 4 cloves  of chopped garlic, and cook it for 40-50 seconds until they turn golden brown.

3. Next, add the chopped onion in the pan and sauté it for 3-4 minutes.

4. Add sliced mushrooms in the pan. Sauté it for 2-3 minutes. Loosely cover the pan for 4-5 minutes. Stir occasionally. Turn off the flame.

5. Leave 4 tablespoon of mushrooms in the pan and grind the remaining cooked mushroom by adding 1.5 cups of milk in a blender. Whizz everything until smooth.

6. Once you have grind the mushrooms, transfer it to the pan and reheat it.

7. Next, add 2 cups of water and 1/2 cup of cream, and bring it to boil.

8. Season it with 1 tablespoon of salt, 1/2 teaspoon of black pepper and/or 1/2 teaspoon of oregano. Stir it well. SERVE PIPING HOT!!

NOTES
1. I used button Mushrooms, you can use any other variety of mushrooms

2. Use milk and cream at the room temperature.

3. You can grind your mushrooms with any type of blender you have.

4. You can also add vegetable stock in the soup instead of water and/or milk.

5. You can substitute cream by adding more milk in the soup.

6. You can also add 2 tablespoon of flour in the soup.