Mushroom Dry Roast

Mushroom Dry Roast (காளான் வறுவல்):

 A mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, that have a stem (stipe), a cap (pileus), and gills (lamellae) on the underside of the cap. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.

Mushrooms are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese). Though neither meat nor vegetable, mushrooms are known as the "meat" of the vegetable world. Most mushrooms sold in supermarkets have been commercially grown on mushroom farms. The most popular of these, Agaricus bisporus, is considered safe for most people to eat because it is grown in controlled, sterilized environments. Several varieties of A. bisporus are grown commercially, including whites, crimini, and portobello. 
Some mushrooms or extracts are used or studied as possible treatments for diseases, such as cardiovascular disorders. Some mushroom materials, including polysaccharides, glycoproteins and proteoglycans are under basic research for their potential to modulate immune system responses and inhibit tumor growth.
Now we are going to see a Dry Roast receipe with mushrooms.

                                Mushroom Dry Roast recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 15mins     |  Serves: 2

Ingredients

Mushroom - 250 gms (10 nos)

Tomatoes - 1 no

Salt - as needed

Turmeric powder -1/4 tbsp

Chilly Powder (dhaniya powder mixed) - 1 tsp

Onion - 1 no

Ginger Garlic Paste - 1/2 tsp

Cilantro leaves- needed

Pepper Powder - 1/4 tsp

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To Temper :

Oil - 1 tbsp

Mustard - 1/2tbsp

Urad dhall - 1/2tbsp

Curry leaves - 4 or 5

Red Chilly -1 no

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Method:

• First cut the mushroom into heads and tails portions.
  
•  Marinate the mushroom pieces with turmeric powder, chilly powder, pepper powder and salt and set aside maximum for 30mins.
  
• Chop the tomatoes and onions vertically.

• In a pan add oil and add the ingredients in the temper table to it. Add chopped onions and fry well. Add ginger garlic paste and saute well. When its cooked well add the chopped tomatoes and saute well.
  
• Now add the marinated mushrooms and roast well. Sprinkle water and allow it to get cooked with lid closed. Mushroom will leave water which is enough for the roast.
  
• Serve it hot garnished with cilantro leaves. It goes well with Rasam / Sambhar/ variety rice /curd rice.