Pie-crust Mushroom Soup

Preparation time:25 minutes
Total cooking time:35 minutes
Serves:4

Ingredients:
400g(14oz) mushrooms,roughly chopped
4 tbsp(2oz) butter
1 small onion,finely chopped
1 garlic clove,crushed
30g(1/4cup) all-purpose flour
750ml(3 cups) chicken stock
2 tbsp fresh thyme leaves
250ml(1 cup)cream
1 sheet frozen puff pastry
1 egg,lightly beaten

Method:
1.Preheat the oven to 200C(400F).Melt the butter in a pan and cook the onion for 3 minutes,until soft.Add the garlic and mushrooms;cook until soft.Sprinkle with the flour and stir for 1 minute.
2.Stir in the stock,add the thyme and bring to the boil to get a soup texture,if not add some more flour.Cook on simmer for 10 minutes.Add cream and pour into four ovenproof bowls.
3.Cut rounds of pastry slightly larger than bowl tops and cover each bowl with pastry.
4.Seal the pastry edges and brush lightly with beaten egg.Bake for 15 minutes,until golden and puffed.

COOK'S FILE

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HINT:Use small deep bowls rather than wide shallow ones or the pastry may sag into the soup.

MUSHROOM DUM BIRYANI

Ingredients:
2 cups Basmati rice
4 cups Water
3 tbsp oil
Salt to taste
4 clove
2 green cardamoms
2 black cardamoms
1 inch cinnamon
1 blade mace
1 bay leaf
2 chopped Onion
1 inch ginger
5 garlic
2 tsp chilli powder
1 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp crushed peppercorns
2 tomato
1/4cup fresh coriander leaves
1/4 cup fresh mint leaves
1/2 cup yogurt
1/4 cup skimmed milk
1/2 tsp garam masala
few drops kewra water
15-20 fresh button mushrooms
1 tbsp lime juice

Method:
1.Make tomato puree.Whisk skimmed milk with yogurt.
2.Heat oil add bay leaf,cloves,cardamons,cinnamon,mace,salt.
3.Add onions,cook till it turns translucent.Add ginger-garlic paste.
4.Add red chili powder,coriander powder,crushed peppercorns,cumin powder and turmeric powder.
5.Then add tomato puree.Cook till oil separates and add yogurt,garam masala,coriander and mint leaves.
6.Add mushrooms and cook for 5 minutes.
7.Add water and wait till it boils and then add rice.
8.Keep it for 1 whistle
9.Garnish with coriander leaves and lime juice.

VIETNAMESE "PHO"NOODLE SOUP

Ingredients
1 lb rice noodles
1/2 onion,cut lengthwise
6 oz mushroom,chopped and stemmed
4 oz tofu,fried and cut
3 scallions,thinly sliced
1/2 cup cilantro,thinly sliced
3 tablespoon peanuts(optional)
1 lime,cut into wedges
salt

Broth:
5 cups water(can replace with chicken stock too)
1 turnips,halved
2 bay leaves
2 inch ginger,halved
4 medium garlic cloves,halved
10 peppercorns
2 thyme sprigs
2 basil sprigs
2 rosemary sprigs
2 star anise pods
1 cinnamon stick(2 inch)
3 tablespoons soy sauce
2 tablespoons chili flakes

Method:
1. Make the broth by heating the water along with the given ingredients. Boil for about 10 minutes Reduce heat and simmer for 20-30 minutes.
2. Soak the noodles for 15 minutes in hot water with salt. Stir occasionally until noodles are pliable. Drain the water
3. Add the cooked mushrooms,noodles to the broth.Before adding to the broth remove all the solids with a strainer.
4. Then add the onions,scallions,cilantro, peanuts and mix it. Peanuts should be chopped roasted and unsalted.
5. Serve it with lime on top.

MUSHROOM AND WHITE BEANS

Ingredients:
4 tbsp oil
1 large onion,chopped
3 portobello mushroom caps
1 tbsp garlic,minced
1 pound spinach,chopped
1 can white beans,rinsed
1/2 cup vegetable stock
1/2 cup breadcrumbs
1/2 cup milk
1/2 teaspoon black pepper
salt,to taste
1/4 cup Parmesan cheese

Recipe:

1.Heat 2 tbsp oil in a skillet.Cook onions till golden brown.Add salt and garlic and continue cooking for 20-30 seconds.
2.Add spinach and cook with the lid closed for 8-9 minutes.Then add beans,broth and pepper.Cook until everything is done.Turn off the heat and add some parmesan cheese.
3.Meanwhile place milk in a small bowl and breadcrumbs in another bowl.Dip each mushroom in milk and coat it with the breadcrumbs.
4.Heat 2 tbsp oil in a pan and cook the mushrooms on both the sides.Pressdown the mushroom while cooking so that it is cooked properly.Remove from heat and cut the mushrooms lengthwise.
5.Now arrange the bean mixture in a plate and place the mushrooms on top and garnish it with parmesan cheese.

Note:Can also use the water which comes in the caned beans along with the vegetable stock for better results.

BEANS AND MUSHROOM

Ingredients
2 pounds string beans -- fresh, cleaned and ends removed
½ tablespoons olive oil
4 cloves garlic
1 tablespoon fresh basil leaves
1 tablespoon fresh parsley
1 bay leaf
1 teaspoon cayenne pepper
1 cup mushrooms,chopped
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Salt, to taste

Recipe:
1.This side dish is delicious if served with couscous or steamed rice.
2.Bring a large pot of water to a boil with 1 tablespoon of salt. Add green beans and cook until slightly tender, not soft. Remove beans from water and run under cold water until they are cooled.
3.Heat oil in large pan and add beans and cook for 3-4 minutes. Add garlic, herbs and spices.Mix for 1 minute and add Worcestershire, balsamic.
4.Finally add mushrooms and stir cover for 1 minute. Turn off fire and leave covered for 2 minutes. Serve hot.

MUSHROOM SPINACH SANDWICH

Ingredients:

Dressing:
2 tablespoons mayonnaise
2 teaspoons ketchup
1 teaspoon chopped pickle or relish

Sandwiches:
3 teaspoons extra-virgin olive oil, divided Preparation time:5 minutes
1 small red onion, thinly sliced Cooking time:10 minutes
1 cup sliced mushrooms Yields:2 slices
5 cups baby spinach
Freshly ground pepper to taste
4 slices bread
1/2 cup shredded Cheese
1/2 cup sauerkraut

Recipe:
1.For the dressing:Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in the pickle (or relish).
2.To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick pan over medium-high heat. Add onion and cook till golden brown and then add mushrooms,which takes about 4 minutes.
3. Add spinach and cook, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
4.Coat the pan with the remaining 1 teaspoon oil and toast the bread; divide cheese,sauerkraut,spinach mixture and the dressing between the 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes.
5.Transfer sandwich halves to a cutting board. Cut sandwiches in half and serve.