3 exciting ways to enjoy mushrooms

Mushrooms complement a variety of dishes and are available throughout the year. These three mushroom-based recipes bring delight to the dinner table.

1. In a soup

Wild mushroom soup

This soup made with velutee sauce gives a delicious start to dinner parties or supper.

Ingredients: 10 gm maida, 2 gm carrot, 2 gm celery, 10 gm onions, 10 gm garlic (peeled), 2 gm oyster mushrooms, 2 gm shiitake mushrooms, 2 gm fresh mushrooms, 30 gm mushroom paste, 10 gm butter, 20 ml rich cooking cream, 2 pieces of bread sticks, salt and white pepper powder to taste, fresh oregano for seasoning

Method: Make the velutee sauce first. To make the sauce, you need some vegetable stock. Take roughly chopped onion, garlic, carrot, celery and leek. Cook in water for a long time to get vegetable stock. Take another pan and make a white sauce by whisking butter and maida together. Add this to the vegetable stock and keep aside.
Soak the shiitake and oyster mushroom in hot water. When it has absorbed enough water, take oil in a pan and saute the 3 types of mushroom keeping some aside for garnishing the soup. Now make a paste of sauteed mushrooms.
Now take the velutee sauce in a pan and add mushroom paste to it. Add cream and cook it while checking for seasoning. Garnish with cream and serve hot.

2. In a pasta

Penne Boscaiola
This creamy mushroom dish is a hit with kids and grown-ups alike.

Ingredients: 10 gm oyster mushrooms, 10 gm shiitake mushrooms, 20 gm fresh mushrooms, 40 gm mushroom paste, 50 gm white sauce, 30 ml fresh cream, 10 gm garlic (peeled), 1 gm parsley, 20 gm parmesan cheese, 10 gm olive tapenade, 80 gm penne pasta, 2 portions of garlic bread, 80 ml olive oil, salt to taste

Method: Soak the shitake and oyster mushroom in hot water. When it becomes soft, keep some mushroom aside and cut it into cubes. Saute remaining mushroom with garlic and make the pasta. Keep aside.
Blanch the pasta in hot boiling water with oil and salt. Keep aside.
Now make the white sauce for it. Mix together butter and refined flour and add it to the boiling milk. Cook it well.
Take a pan, saute garlic. Add cubed mushrooms to it. Add some white sauce and then the pasta and cream. Cook for a while, check for seasoning. Lastly add the parmesan cheese to it. Garnish with olive tapenade, grated parmesan cheese and chopped parsley.
Serve hot with garlic bread.

3. In a risotto

Mushroom roast onion and ricotta risotto
This Italian dish is great main for a gourmet vegetarian menu.

Ingredients: 60 gm arborio rice, 20 gm grana padano cheese, 20 ml white wine, 10 gm garlic (peeled), 20 gm onions, 2 gms oyster mushroom, 2 gm shiitake mushroom, 20 gm ricotta cheese, 30 gm fresh mushrooms, 30 gm mushroom paste, 20 ml rich cooking cream, 2 slices of garlic bread, 50 ml olive oil, 50 gm butter.

Method: Soak the shiitake and oyster mushrooms in hot water. When it has absorbed enough water, take oil in a pan and saute the three types of mushroom keeping some aside for mixing with the risotto. Toss the remaining mushrooms with oil, garlic, wine and a little cream and make a paste.
Cut the onions and mushrooms into cubes, dry in the oven and set aside.
Pour some oil in a pan, saute garlic. Add rice to it and saute well. Now add mushroom paste and vegetable stock. Add the roast onion and mushroom paste to the mix. Check for seasoning when the rice is cooked.
Add the ricotta cheese; cook the risotto for some time. Now add the parmesan cheese to it. Add the butter and serve.