Ingredients:
- Slices of bread, from a baguette, cut on the diagonal
- A cup of mushrooms, sliced
- 2 tbsp olive oil
- 2-3 cloves of garlic
- 1 tsp chopped herbs, such as parsley
- Salt and pepper to taste
Method:
A mixture of mushrooms, rather than just button mushrooms will add more flavour - use oyster, and perhaps some dried shiitake that has been soaked and patted dry. Toast the bread lightly; rub each slice with the garlic. Heat the olive oil. Toss in the mushrooms and stir until they have wilted. Increase the heat and dry away excess moisture. Add the salt and pepper to taste. Top each slice of bread with the mushrooms and sprinkle with some parsley.
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Ingredients:
• 250 gm Mushrooms (halved)
• 3 Tomatoes (chopped finely)
• 1 Onion (chopped finely)
• 1 Capsicum (chopped finely)
• 100 gm Baby Corn (halved)
• 1/2 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 Green Chilies (chopped)
• 1 tsp Red Chili Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Garam Masala
• Salt (to taste)
• 1 tbsp Oil
• Coriander Leaves (chopped)
How to make Baby Corn Mushroom Masala:
• Heat oil in a pan and fry onions, until they are golden brown.
• Add in ginger-garlic paste and allow it to simmer for 2 minutes.
• Stir in green chilies and red chili powder.
• Add in tomatoes and simmer for 5 minutes.
• Add salt, garam masala and turmeric powder
• Then, add mushrooms, babycorn and capsicum.
• Stir for five minutes, or till tender.
• Garnish with coriander leaves and serve hot.
