Today’s recipe is a rather offbeat one – a delightful snack that combines mushrooms, spices and mustard oil to create a memorable and unusual snack.
Here are the ingredients that you will need:
Button Mushrooms: 1 kilogram
Mustard Oil: 100 millilitres
Hung Yogurt: 200 grams
Cream Cheese: 200 grams
Cream: 50 millilitres
Nuts (Peanuts or Cashew nuts): 200 grams
Roasted Gram Flour: 1 teaspoon
Red Chilli Powder: 1 teaspoon
Garam Masala Powder: 1 teaspoon
Salt: to taste
Remove the stems of the button mushrooms and soak the mushroom caps in hot water for around 10 minutes. Then rinse the caps and place them on paper napkins arranged on a tray and let them dry.
Grind the nuts into a coarse powder. This next part is a bit time-consuming. Take each mushroom cap and fill it with the crushed nuts. Keep aside.
In a mixing bowl, mix the Mustard Oil, hung yogurt, cream, gram flour, red chilli powder, garam masala and salt.
Apply this mixture on each of the stuffed mushroom caps, carefully coating each cap thoroughly. Keep aside for an hour or so.
Turn the oven on and preheat to 180o C. On the oven tray, arrange the stuffed and coated mushroom caps. Add a topping of cream cheese on each cap.
Bake the mushrooms for around five minutes or so – and your delicious snack is ready. Serve hot. It’s the perfect accompaniment for your chai on a chilly winter’s day.