Kadai Mushrooms on Toast

Ingredients 

• 8-10 button mushrooms cleaned
• ½ medium baguette 
• 3½ tablespoons butter
• 2 teaspoons oil
• 1 large onion, chopped
• 1 tablespoon ginger garlic paste
• 1 large tomato, chopped
• ¾ cup fresh tomato puree 
• Salt to taste
• 1 tablespoon paneer masala
• Finely chopped garlic as required
• Dried red chilli flakes for sprinkling
• 2 tablespoons cashew nut paste
• 1 small onion, diced and layers separated
• 1 small green capsicum, cut into small squares
• Microgreens for garnish

Method

1. Heat a non-stick pan, add 2 tbsps butter and oil and let the butter melt. Add onion and sauté till golden brown.
2. Meanwhile, quarter the mushrooms.
3. Add ginger-garlic paste, mix and sauté till the raw smells disappear. Add tomato and tomato puree and mix well. Add salt, mix well and sauté till the tomatoes are pulpy.
4. Add paneer masala and mix well. Add ¼ cup water, mix and sauté for 1-2 minutes.
5. Add mushrooms and a little salt, mix and sauté, stirring occasionally, till the mushrooms are completely cooked.
6. Meanwhile cut the baguette into thick diagonal slices. Spread some chopped garlic on each slice and sprinkle some chilli flakes.
7. Heat a non-stick grill pan, add 1½ tbsps butter and let it melt. Place the baguette slices spiced side downwards in the grill pan and toast them.
8. Add cashew nut paste, diced onion capsicum and a little dried red chilli flakes and mix well. Take it off the heat.
9. Turn the baguette slices over when their underside is golden and crisp and grill the other side similarly.
10. Place the toasts on the worktop and spread the mushroom mixture generously on each.
11. Arrange them on a serving platter, garnish with micro greens and serve immediately.