This is my 100th post …..
I am so thrilled and excited leaving behind an electronic bread crumb trail of my gastronomic and photographic memoir that I hope will inspire someone out there, an unknown stranger perhaps who has accidentally stumbled upon my site while navigating the ropes of the digital highway or may be it is just destiny playing its magic or even better one of you my regular readers who remains my inspiration and sole reason to go clicking and capturing pictures of what appeals to my subconscious self.
The magic of light coupled with the delicate balance of nick knacks I’ve picked up along the way with the passionate result from my kitchen is the key that unlocks my creativity. Images conjure up memories buried deep within the pyramidical structure we have built living the urban dreams. If we only merely scratched the surface we would find that beneath the masks of happiness and sadness we all have that hidden key that can unlock a million desires, a billion dreams and unlimited possibilities and best of all the gift to make it all come true.
But that’s already a lot of philosophy…Like I mentioned this is my 100th post a small milestone and I wanted to celebrate this by singing an ode to my favourite Mushroom.
Mushroom are bit quirky……
I have heard of people who are diehard fans of this fungi who demonstrate unconditional love to it despite its strange smell and texture. If you are one of them like me you will adore this recipe as it starts with mushrooms and ends with mushroom. Lovers of this unique fungi I am sure you are going to devour this recipe. If you are on the other side who fall into the category mushroom hater like my mum would readily skip this page. But hang on before you leave I have whole database of recipes categorised on the right hand side panel that may appeal to your senses….Food after all is the music of the soul. The prayers and the blessings of a greater god.
I hardly can wait for mushrooms to be cooked, if I am lucky enough to have sourced fresh whole mushroom from the farmer’s market, I tuck into a few straight from the chopping board before it even lands on the pan. I remember growing up in India, I was used to a different kind of fungi that was fibrous and very fleshy. Curries made out those mushroom cooked with tangy mustard paste were always my treat. I have tried it many a times but I simply cannot match up the curries cooked in my Mother in law’s kitchen.The smell and earthy taste and the feel of complete pure and unadulterated love of those in betweenness and I call them these as Indians would have a healthy debate if they were vegetarian or non vegetarian would break down all barriers of daughter in law and mother in law.
while doing my internship I had to visit a group that generated income through mushroom cultivation.It was tedious work and the whole process from germination to bagging involved a lot cohesive steps amongst the ladies. I had documented and photographed the whole process and it was a great experience to see the ladies selling them in the local market and even carefully transporting them to the cities. Little do we realise the pain, patience and pressure of the farming these delectable mushies while picking them from supermarket alley, these days.
I have tried and tested these starters many a times and it has been always loved and devoured by friends and family alike, again this magic only happens to the mushroom lovers….
I had some extra left over fillings and as this is so versatile, I used it for stuffing Jalapenos and baby cap manis and baked it for 15 minutes.
- 15 to 20 fresh whole mushrooms
- 2 cups extra finely chopped mushrooms ( filling)
- 1 medium onion chopped finely
- 1 tbsp minced garlic
- ¼ cup chopped nut (almonds or pistachios)
- ½ cup bread crumbs
- ¼ cup coriander chopped
- ¼ cup grated parmesan cheese
- salt and pepper to taste
- 2 tbsp oil/butter
- Clean the whole mushrooms with a damp paper towel and carefully remove the stem. Use these stems for the stuffing. Sprinkle salt and pepper and rub oil on it and keep it aside.
- In a pan, heat oil/butter and add garlic and add onions and sauté for only 5 minutes or until slightly tender.
- Add finely chopped mushrooms and sauté for 5 minutes. Don't over cook the mushrooms as they will realise water.
- Remove from the heat and let it cool down for 10 minutes. Add bread crumbs, coriander and cheese and season with salt and pepper. The stuffing is ready.The texture should be crumbly. Add more bread crumbs if required.
- Heat the oven at 200'C. Stuff the whole mushroom and bake it for 20 minutes.