How to make Kadai Mushrooms on Toast - SK Khazana -
The exotic kadai mushrooms served with a twist – on crisp toasts
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Button mushrooms (बटन मशरूम), Baguette (बागेत)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Kadai Mushrooms on Toast - SK Khazana checkout Grilled Garlicky Mushrooms, Stuffed Mushrooms, Pan Fried Mushrooms, Mushroom With Garlic . You can also find more Snacks and Starters recipes like Hmm Alu Ke Roll Egg Platter Papdi Chaat
Kadai Mushrooms on Toast - SK Khazana Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kadai Mushrooms on Toast - SK Khazana Recipe
Button mushrooms cleaned 8-10
Baguette medium 1/2
Butter 3 1/2 tablespoons
Oil 2 teaspoons
Onion large, chopped 1
Ginger garlic paste 1 tablespoon
Tomato large, chopped 1
Tomato puree fresh 3/4 cup
Salt to taste
Paneer masala 1 tablespoon
Finely chopped garlic as required
Dried red chilli flakes for sprinkling
Cashewnut paste 2 tablespoons
Onion small, diced and layers separated 1
Green capsicum small, cut into small squares 1
Micro greens for garnish
Method
Step 1
Heat a non-stick pan, add 2 tbsps butter and oil and let the butter melt. Add onion and sauté till golden brown.
Step 2
Meanwhile, quarter the mushrooms.
Step 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.
Step 4
Add paneer masala and mix well. Add ¼ cup water, mix and sauté for 1-2 minutes.
Step 5
Add mushrooms and a little salt, mix and sauté, stirring occasionally, till the mushrooms are completely cooked.
Step 6
Meanwhile cut the baguette into thick diagonal slices. Spread some chopped garlic on each slice and sprinkle some chilli flakes.
Step 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.
Step 8
Add cashewnut paste, diced onion capsicum and a little dried red chilli flakes and mix well. Take it off the heat.
Step 9
Turn the baguette slices over when their underside is golden and crisp and grill the other side similarly.
Step 10
Place the toasts on the worktop and spread the mushroom mixture generously on each.
Step 11
Arrange them on a serving platter, garnish with micro greens and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
