Mushrooms: Spreading the joy

14 Jan

[This post is dedicated to my good friend Nattu, who sent me a really pretty card (she herself made) all the way from India. See that  lovely Radha-Krishna stamp?

Despite my sickness and state-of-mind, it instantly cheered me up 🙂 Nothing quite compares to physical letters and cards, wouldn’t you say?]

Easy Mushroom Paste and why it spreads so much joy


The reason it spreads joy is because,

  1. Its very easy to prepare
  2. Its versatile (I’ll explain how later)
  3. Its cheap and does very well for a student budget
  4. It lasts really long, so it works well for student schedules too

What you need:

(Nb: the following ingredients are in proportion to 250gms of Button mushrooms. Double it if you want to use 500 gm mushrooms)

250 gm Button Mushrooms

2tbsp slightly salted butter

1 tbsp ground black pepper

salt to taste

What to do:

Wash and chop mushrooms into squarish pieces as finely as possible. The finer you chop, the smoother your paste.

In a medium sized pot, put the mushrooms and the butter and heat on medium flame. The mushrooms will start releasing water.

So you’ll probably start with something like this…

 

Then go on to something like this…

 

And then this.

The whole process will take a good 20 minutes or so, so have patience. The trick is to let all the water evaporate so in the end you have this luscious thing that’s swimming in butter (i never said it would be healthy!)

Once all the water has evaporated, turn off the gas and set aside to cool. Once cooled, add salt and pepper.

Its done.

Now comes the fun part. Remembering I was telling you how this paste is really versatile? The thing is, it can be used in as many ways as you want.

You can have it by itself; or toss it in your salad;or mix it with rice to make pilaf; or eat it with nan bread; or add it to boiled pasta.

I have myself tried it as a filling for roles, croissants and also for samosas, and they’ve turned out to be big hits with all my friends and guests.

Just to give you an example, I’ve mixed it here with Garlic and Herb La Roule’ cheese, to make it a breakfast spread for toast.

The best part is that you can store it in a container in your freezer for at least a week and keep using it as and when. That’ll save you both time and effort, especially if you’re running around attending classes and doing your assignments!

 

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5 Responses to “Mushrooms: Spreading the joy”

  1. honeybeeluvsjackfruit January 14, 2011 at 11:56 pm #

    Sounds yummy! All your posts look so delicious. Happy new year!

  2. Shoe January 15, 2011 at 12:27 am #

    Cool! When you freeze it, can you eat it cold or do you have to heat it each time?

    • seasonsingredients January 15, 2011 at 8:41 am #

      You can eat it cold too, if you’re using it as a spread. If you’re using it with pilaf/pasta or as a filling, then its better to heat it. Melts the butter.

  3. Natasha January 17, 2011 at 12:47 am #

    Gaaathey. Awesome recipe. will try soon.

    Just for the record, the card was made by my mom. She takes cool looking bits of paper and folds them and goes chop-chop with the scissors and produces these awesome designs.. and i’m nicely riding on her glory. 😛

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