Mushrooms 150 gms 150 gms green peas 2 medium sized onions grated 2 medium sized tomatoes grated or 3/4th cup tomato puree 1 tsp garlic paste 1 tsp ginger paste 1 tbsp dhaniya powder 1/2 tsp turmeric 3 tbsp oil 20 cashews, ground to a paste 1/2 tsp garam masala powder 1 tsp red chilly powder Salt

Cut mushrooms into quarters. Heat oil and add onions. Saute till brown. Mix ginger garlic pastes in water and add it to onions. Let water evaporate. Add turmeric, red chilly powder and dhaniya powder. Saute well. Add grated tomatoes and saute till oil separates. Add the fresh mushrooms and peas. Mix with the masala and add salt. Fry well. Add 3/4 th cup water. Let cook by covering with a lid. When done add garam masala and cashew paste. Cook covered for 5 minutes on low heat. Garnish with cilantro Serve hot with roti.

Wash Mushrooms and place it on Blotting / Old news paper. Heat oil on a tawa. When the oil heats up add the mushrooms. Fry the mushrooms for 2 minutes. Add all the other ingredients and fry for 3 more minutes. Serve hot.

Boil noodles in plenty of salted water till tender. Drain well. Heat oil for deep frying and deep fry noodles in batches till golden. Drain well. In very little oil, saute the mushrooms and baby corn till tender-crisp. Add capsicum In a large bowl, mix together the noodles, mushroom, corn, capsicum, onions. Add soya sauce, szechwan sauce, chilli sauce, tomato ketchup and coriander leaves and mix well together. Add a tsp. of vinegar to make it more sour.

Chop the onions and tomatoes, cut the button mushrooms in halves. Take 2 tbsp of oil in a pan and heat. Add garlic to the oil, next add onions and ginger to it. Fry till onions turn a light brown, next add tomatoes. Fry for a while till tomatoes are slightly cooked. Add the powders to it. Fry again till they all get mixed well. Add the mushrooms to it. Cover and cook a while till mushrooms are half done. Add milk or cream to the mushrooms and cook for a little while longer till the mushrooms absorb the milk. Take the pan off the fire. Garnish with chopped coriander. Serve with hot phulas or rotis.

Soak rice for 1 hour. Wash and cut Mushrooms into big pieces. Cut onions, chillies, tomatoes. Grind cinnamon, cardamom, cloves, ginger, garlic into a paste. In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till golden brown. To this add all other ingredients, mushrooms and stir for 10 minutes. Add 7 cups water and allow it to boil, add the soaked rice and stir when rice level and water level are the same, pressure cook in low flame for 15 minutes.

Blend the ingredients for grinding to a fine paste with enough amount of water. Keep aside. Heat oil in a pan, add urad dal & mustard seeds. When they splutter, add the onions fry for 1 min. Then add the mushrooms which is being cleaned & cut into thin strips it would be easy to cook. Let it stand for few min stir in between. Once when the mushroom is half cooked now add the grinded paste. Add salt to taste. Simmer the flame let it stand till well done or when it leaves the oil & the smell of the masala is gone. Garnish with coriander leaves. Serve with steam rice.

Mix butter with finely chopped parsley and garlic paste, remove stem from the mushrooms. Fill the mushroom caps with the herbed butter, in a oven proof dish and grill for 15 min or till the mushrooms are nicely coated with the butter. Serve with small bread pieces.

Take 1Tbsp oil in a frying pan and add the finely chopped onions and saute till brown colour appears. Then add pepper powder,salt and fry for 2-4 Seconds and add the washed Mushroom (cut in small pieces). Stir all the above for 1 minute and then add Soya sauce 1Tsp and stir well for a few seconds. Last of all add the chopped pieces of Green peppers and and stir well and close the lid for a 3 minutes. Serve with Chappatis or Rice.

Heat oil in Kadai and then add chopped garlic and onion. Fry for a while. Then put 1 kg mushrooms in it. Stir it. Then put ginger garlic paste and salt in it. It will leave water Close the Kadai with vessel and cook for some time. Then put red chilli paste and tomatoes. Cook for 5-10 minutes. Now put almond and coconut paste and add rest of the ingredients. Then put a little water and cook for a while. Garnish with dhaniya leaves, capsicum and grated cheese. Serve it hot.

Take a frying pan with lid and heat two tsp oil in it. Add the chopped onions and fry till they are pink in color. Then add tomato puree, turmeric powder and salt. Let simmer for a few minutes and then add the mushrooms. Cover the frying pan for about 10 minutes. Before removing from the stove add garam masala and stir well. Add elaichi powder towards the end Garnished with coriander leaves Serve hot

Wash mushroom neatly. If mushroom is small keep them like that.other wise cut into two pieces. Cut onions, capsicum, tomato in square pieces Put oil in a pan. Add cumin and mustard seeds Add green chills, onions Fry onions till golden brown Add capsicum and cook till soft Add tomato and cook little bit Now add mushroom, put turmeric, red chill powder, coriander powder, salt Mix it well.