Friday, September 4, 2015



Here is one more addition to the list of recipes using mushrooms. Today's dish is a "bhuthi" which is popular amongst us Konkanis. It is made of mushrooms ( we call these as Alambe in my mother tongue, Konkani) cooked in a coconut-based masala with unroasted coriander seeds. It usually is served with the main meal of rice and dal as a side dish.

Some of the mushroom recipes in this blog which have been tried out quite often are Mushroom Chettinad, Mushroom Sukka, and Tandoori Mushrooms.

When making the dish, please remember that mushrooms get cooked very fast. Also that mushrooms leave water when salt is added.

  • Button Mushrooms, 200 gms
  • Onions, medium-sized, 2-3
  • Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 4-5
  • Tamarind, seed sized 
  • Coriander Seeds, 1 tsp ( not roasted) 
  • Oil, 1 tbsp
  • Salt, to taste

Clean the button mushrooms and wipe them dry with a clean kitchen towel
Quarter the mushrooms and keep aside
Finely chop the onions and keep aside
In a mixer, grind together coconut gratings, roasted red chillies, tamarind, and coriander seeds to a coarse paste adding just the required amount of water
In a kadhai, heat oil and when it gets hot, add the chopped onions and fry them till they turn golden brown
Now add the ground paste and mix well and fry for about 5 minutes
Add the quartered button mushrooms and salt, and mix well
Add very little water (as the mushrooms leave water when salt is added)
Cover and cook the mushrooms on medium flame till they are done
Serve hot as a side dish with the main meal

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