vailable 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 : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Burnt Garlic Mushroom Soup Recipe
Mushrooms shimeji ½ cup
Button mushrooms sliced ½ cup
Garlic finely chopped 2 tablespoons
Oil 2 tablespoons
Celery chopped 1 teaspoon
French beans stringed and sliced 4-5
Vegetable stock 5-6 cups
Salt to taste
Crushed black peppercorns to taste
Spinach shredded ½ cup
Heat oil in a non-stick pan. Add garlic and sauté till golden. Remove from heat and strain. Reserve 1 teaspoon of the garlic oil.
Heat the reserved garlic oil in a deep non-stick pan. Add celery and sauté for 15 seconds.
Add French beans and mix. Add shimeji mushrooms and sauté. Add button mushrooms and sauté for 3-4 minutes.
Add burnt garlic and mix. Add stock and stir well. Add salt and crushed peppercorn, stir and bring to a boil.
Add spinach and mix well.
How to make Mutton Ghee Roast How to make Mutton Ghee Roast What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special.
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