Mushrooms Ménage à Trois
One of my favorite ingredients to use in almost any dish is mushrooms. The fact they come in such variety and add texture to a dish has always fascinated me about them. For this dish, I will be presenting a 'ménage à trois' of mushrooms using portobello, button top, and shiitake mushrooms. If you're a fan of stuffed mushrooms, you'll love this.
Here's what you'll need:
Ingredients:
-4 large portobello mushrooms*
For the homemade paneer:
-1/2 gallon of whole milk
-2 tbsp. of lemon juice or vinegar
For the topping:
-1/4 cup of vegetable stock [or water, stock gives this more flavor ;) ]
-1 box of button top mushrooms, minced
-Insides of portobello mushrooms [see notes below]
-Homemade paneer
-Gouda cheese, cut into small cubes (optional)
-4 gloves of minced garlic
-1/4 tbsp. of cumin seeds
-1/2 tbsp. of red chill powder
-1 tbsp. coriander powder
-1/2 tbsp. of turmeric
-1/2 tbsp. of red chilli powder
-1/2 tbsp. of garam masala
-2 tbsp. of olive oil
-Salt to taste
For the gravy:
-1 pound of shiitake mushrooms, stems removed** and sliced
Here's what you'll need:
Ingredients:
-4 large portobello mushrooms*
For the homemade paneer:
-1/2 gallon of whole milk
-2 tbsp. of lemon juice or vinegar
For the topping:
-1/4 cup of vegetable stock [or water, stock gives this more flavor ;) ]
-1 box of button top mushrooms, minced
-Insides of portobello mushrooms [see notes below]
-Homemade paneer
-Gouda cheese, cut into small cubes (optional)
-4 gloves of minced garlic
-1/4 tbsp. of cumin seeds
-1/2 tbsp. of red chill powder
-1 tbsp. coriander powder
-1/2 tbsp. of turmeric
-1/2 tbsp. of red chilli powder
-1/2 tbsp. of garam masala
-2 tbsp. of olive oil
-Salt to taste
For the gravy:
-1 pound of shiitake mushrooms, stems removed** and sliced
-1/2 sweet onion sliced
-2 tbsp. of corn starch
-1 cup of vegetable stock
-2 tbsp. of butter
-4 cloves minced garlic
-1 tbsp. of coriander powder
-1/2 tbsp. of cumin powder
-1/2 tbsp. of turmeric
-Salt to taste
Preparation:
For the homemade paneer:
-In a pot over a medium flame, add the 1/2 gallon of milk and stir occasionally, making sure that it doesn't stick to the sides
-When it starts boiling and looks like it's about to overflow, add the lemon juice and you'll see the milk start to coagulate. Remove from the stove immediately when it starts coagulating
Curdling milk for paneer
-Use a strainer to separate the water and set the cheese aside in a mixing bowl for later***.
For the topping:
-In a fry pan or wok, add the olive oil. Let it heat up and then add cumin seeds and minced garlic to sauté.
-Add the homemade paneer to the wok and stir.
-Add the button top mushrooms and insides of portobello mushrooms to the pan and sauté until they start browning up slightly.
-Add the vegetable stock and let it evaporate away.
-Add, salt, coriander powder, turmeric, red chilli powder, and garam masala and stir.
-Cook until it becomes a soft homogeneous mixture.
Cook the mushroom-paneer mixture till it gets to this point.
For the baked/stuffed mushrooms:
-Rub a tiny bit of olive oil onto the tops of each of the mushrooms and flip over in order to top with paneer-mushroom mixture.
-Divide the paneer-mushroom mixture evenly among the 4 hollowed out portobello mushrooms
-Place 4-5 cubes of Gouda cheese cubes inside each mushroom.****
-Preheat oven to 350°F. Place all 4 mushrooms on a pan and bake for 15 minutes.
-Take out of oven and let cool for 5 minutes.
Baked mushrooms fresh out of the oven.
For the mushroom gravy:
This can be done as you are waiting for the mushrooms to bake:
-In a pan, melt the butter and add the cumin seeds and garlic to it to sauté.
-2 tbsp. of corn starch
-1 cup of vegetable stock
-2 tbsp. of butter
-4 cloves minced garlic
-1 tbsp. of coriander powder
-1/2 tbsp. of cumin powder
-1/2 tbsp. of turmeric
-Salt to taste
Preparation:
For the homemade paneer:
-In a pot over a medium flame, add the 1/2 gallon of milk and stir occasionally, making sure that it doesn't stick to the sides
-When it starts boiling and looks like it's about to overflow, add the lemon juice and you'll see the milk start to coagulate. Remove from the stove immediately when it starts coagulating
For the topping:
-In a fry pan or wok, add the olive oil. Let it heat up and then add cumin seeds and minced garlic to sauté.
-Add the homemade paneer to the wok and stir.
-Add the button top mushrooms and insides of portobello mushrooms to the pan and sauté until they start browning up slightly.
-Add the vegetable stock and let it evaporate away.
-Add, salt, coriander powder, turmeric, red chilli powder, and garam masala and stir.
-Cook until it becomes a soft homogeneous mixture.
-Rub a tiny bit of olive oil onto the tops of each of the mushrooms and flip over in order to top with paneer-mushroom mixture.
-Divide the paneer-mushroom mixture evenly among the 4 hollowed out portobello mushrooms
-Place 4-5 cubes of Gouda cheese cubes inside each mushroom.****
-Preheat oven to 350°F. Place all 4 mushrooms on a pan and bake for 15 minutes.
-Take out of oven and let cool for 5 minutes.
This can be done as you are waiting for the mushrooms to bake:
-In a pan, melt the butter and add the cumin seeds and garlic to it to sauté.
-Add the sliced sweet onions and let them caramelize.
-Add the mushrooms and let them sauté until they soften up.
-Add coriander powder, cumin powder, turmeric powder, and salt and stir.
-Add the vegetable stock to it and stir for 2 minutes.
-Add the corn starch to the gravy and stir for another 2 minutes until the gravy has thickened up.
-When the gravy has thickened, switch off the flame and follow plating instructions below.
Assembly and plating:
-On a medium size plate, place a mushroom in the center.
-Spoon the gravy over the mushroom.
-Optional, but for a pop of color, add some green and yellow squash, along with some cherry tomatoes. I lightly tossed them in some salt and pepper and cooked them in a fry pan with a touch of sesame oil.
Finished product.
Notes:
*Using a paring knife or spoon, scrape out the insides and keep aside for stuffing. You want to make it look like an empty bowl. Mince the stems of the portobello mushrooms as well.
**The stems are great for using in soups. Save them for later! :)
***Typically when making paneer, a cheese cloth is used to completely dry out the cheese, but here we want a soft, moist, and crumby paneer instead of a block of paneer cut into cubes.
****In retrospect, fresh mozzarella would've been better in terms of flavor an texture.
-Add the mushrooms and let them sauté until they soften up.
-Add coriander powder, cumin powder, turmeric powder, and salt and stir.
-Add the vegetable stock to it and stir for 2 minutes.
-Add the corn starch to the gravy and stir for another 2 minutes until the gravy has thickened up.
-When the gravy has thickened, switch off the flame and follow plating instructions below.
Gravy almost ready for topping.
-On a medium size plate, place a mushroom in the center.
-Spoon the gravy over the mushroom.
-Optional, but for a pop of color, add some green and yellow squash, along with some cherry tomatoes. I lightly tossed them in some salt and pepper and cooked them in a fry pan with a touch of sesame oil.
*Using a paring knife or spoon, scrape out the insides and keep aside for stuffing. You want to make it look like an empty bowl. Mince the stems of the portobello mushrooms as well.
**The stems are great for using in soups. Save them for later! :)
***Typically when making paneer, a cheese cloth is used to completely dry out the cheese, but here we want a soft, moist, and crumby paneer instead of a block of paneer cut into cubes.
****In retrospect, fresh mozzarella would've been better in terms of flavor an texture.
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