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Main Ingredients | Button mushrooms, Baguette |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 8-10 button mushrooms cleaned
- ½ medium baguette
- 3½ tablespoons butter
- 2 teaspoons oil
- 1 large onion, chopped
- 1 tablespoon ginger garlic paste
- 1 large tomato, chopped
- ¾ cup fresh tomato puree
- Salt to taste
- 1 tablespoon paneer masala
- Finely chopped garlic as required
- Dried red chilli flakes for sprinkling
- 2 tablespoons cashew nut paste
- 1 small onion, diced and layers separated
- 1 small green capsicum, cut into small squares
- Microgreens for garnish
Method
- Heat a non-stick pan, add 2 tbsps butter and oil and let the butter melt. Add onion and sauté till golden brown.
- Meanwhile, quarter the mushrooms.
- Add ginger-garlic paste, mix and sauté till the raw smells disappear. Add tomato and tomato puree and mix well. Add salt, mix well and sauté till the tomatoes are pulpy.
- Add paneer masala and mix well. Add ¼ cup water, mix and sauté for 1-2 minutes.
- Add mushrooms and a little salt, mix and sauté, stirring occasionally, till the mushrooms are completely cooked.
- Meanwhile cut the baguette into thick diagonal slices. Spread some chopped garlic on each slice and sprinkle some chilli flakes.
- Heat a non-stick grill pan, add 1½ tbsps butter and let it melt. Place the baguette slices spiced side downwards in the grill pan and toast them.
- Add cashew nut paste, diced onion capsicum and a little dried red chilli flakes and mix well. Take it off the heat.
- Turn the baguette slices over when their underside is golden and crisp and grill the other side similarly.
- Place the toasts on the worktop and spread the mushroom mixture generously on each.
- Arrange them on a serving platter, garnish with micro greens and serve immediately.
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