How to make Minted Mushrooms -
Mushrooms perfumed with mint and tossed in yogurt dressing.
This recipe is from the book Khazana Of Healthy Tasty Recipes.
Main Ingredients : Button mushrooms (बटन मशरूम),
Cuisine : Fusion
Course : Salads
For more recipes related to Minted Mushrooms checkout Button Mushroom Salad, Veg Lettuce Bundles. You can also find more Salads recipes like Paneer And Pineapple Salad Piquant Potato Salad Orange, Avocado And Cottage Cheese Salad Slimmers’ Salad In No Oil Dressing
Minted Mushrooms Recipe Card
Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Minted Mushrooms Recipe
Button mushrooms 400 grams
Lemon juice 2 teaspoons
Cucumber 1 medium
Tomato 1 medium
Mint leaves 1 cup
Skimmed milk yogurt 3 teaspoons
Salt to taste
Iceberg lettuce 4-5 leaves
Method
Step 1
Clean and wash mushrooms and then cut into quarters. Take mushrooms in a thick-bottomed vessel along with lemon juice and a little salt.
Step 2
Stew them over low heat for ten minutes. Keep aside. Wash, halve, deseed tomato and dice into 1 cm sized pieces. Peel cucumber and dice it into 1 cm-sized pieces.
Step 3
Clean, wash mint leaves, reserve one or two sprigs for garnishing and chop the rest. Combine mushrooms with diced tomato, diced cucumber and chopped mint leaves.
Step 4
Mix in skimmed milk yogurt and salt and toss lightly. Serve on a bed of cabbage leaves or lettuce leaves garnished with a sprig of mint leaves.
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