Make room for mushroom: Follow these innovative recipes to make mushrooms differently at home

Long before mushrooms became popular for being a meat substitute for vegans, they have been enjoyed by people in many different ways. Known for their peculiar texture and taste, it is probably the only form of fungus that we can all agree that we like to hear about and eat too.

Every year, January is celebrated as Veganuary to make people aware about the vegan lifestyle. Interestingly, Indians have long indulged in a vegan diet before the term became famous. With Veganuary here and the ongoing quest for meat-substitutes by people beyond the vegan community, mid-day.com reached out to Mumbai chefs to share recipes where vegans and anybody else can innovate to make delicious dishes. They not only share their favourites that include mushroom with bread, and even a pate, but also a pizza, mushrooms stuffed with spinach, and an innovative mushroom bourguignon over the classic beef version.

Sourdough Bread with Sautéed Mushrooms and Garlic on Hung Yogurt
If you want to start simple, then Chef Aditi Handa, co-founder and head chef of The Baker's Dozen says you can make Sourdough bread with sautéed mushrooms and garlic on hung yogurt. She explains, "The marriage of earthy mushrooms and creamy richness of hung curd is what makes this dish truly unique. The buttery garlic infusion adds depth, while the black olives contribute a burst of tanginess. It is a symphony of flavours that transforms a simple toast into a gourmet delight that is perfect to share with loved ones."

Ingredients:
Butter 2 tbsp
Mushrooms, sliced 1 cup
Garlic, finely chopped 2 cloves
Black olives, sliced 1/4 cup
Salt to taste
Pepper to taste
Fresh oregano to taste
Hung curd 1 cup

Method:
1. In a pan, melt 2 tablespoons of butter over medium heat. Add the finely chopped garlic and sauté until it becomes aromatic.
2. Add 1 cup of sliced mushrooms to the pan and sauté until they are tender and cooked through.
3. Season the mushrooms with salt, pepper, and fresh oregano to enhance the flavour. Add the sliced black olives and cook for an additional 2 minutes, allowing the flavours to meld.
4. In a separate bowl, create a creamy mixture by combining 1 cup of hung curd with some of the chopped garlic, salt, and pepper. Adjust the seasoning according to your taste.
5. Toast sourdough slices until golden brown, then generously spread the garlic-infused hung curd on top.
6. Pile the flavourful mushroom mixture on the hung curd-covered sourdough, ensuring an even distribution of the ingredients.

Wild Mushroom Pate
If you want to keep it simple but yet elevate your meal, then chef Ruffy Shaikh at ITC Grand Central in Parel says you can make a Mushroom Pate. The thick creamy mixture can be used for anything during breakfast, lunch and dinner, and that is what makes it versatile to enjoy any time of the day.

Ingredients:
Unsalted butter 30 gm
Olive oil 15 ml
Wild mushroom 300 gm
Dry sherry 15 ml
Thyme fresh 5 gm
Mascarpone cheese 125 gm
Parsley 5 gm
Salt 3 gm
Crushed black pepper 4 gm
Garlic 10 gm

Method:
1. Heat pan, add butter oil, sauté garlic and chop onion.
2. Increase the heat and add sliced mushrooms. Sauté for 2 to 3 mins till they are tender. Add salt & pepper.
3. Transfer the mixture to the food processor, add cheese, chop parsley and mix it till you get a smooth mixture. Add sherry too.
4. Transfer the mixture into a pate mould cover with plastic wrap and place in the fridge for 2 to 3 hours.
5. Once cool enough, demould it and slice the Pate. Serve with cracker's biscuits.

Mushroom Duxelle & Burrata
There is a lot more you can do with mushrooms beyond a pate and eating it with sourdough bread. Chef Ravraj Chandhok at Juliette Ristorante & Bar says you can make an exquisite Mushroom Duxelle & Burrata. Being his personal favourite, he shares, "The creamy texture of the mushroom and a hint of truffle enhances the flavour of the dish. Burrata on other hand, keeps this pizza moist."

Ingredients:
Mushroom paste 100 gm
Mushroom chop 50 gm
Pizza Base 1 no
Bocconcini 40 gm
Burrata Cheese 125 gm
Pepper 0.1 gm
Maldon Salt 0.1 gm
Truffle oil 0.1 gm
Rocket leaves 10 gm
Mozzarella cheese 80 gm
Pizza base
Pizza flour 1 kg
Dry yeast 8 gm
Sugar 20 gm
Water 575 ml
Salt 30 gm

Method:
1. For the pizza base, add all the ingredients together and knead the dough. And make 300 gm balls
2. For mushroom paste, saute the chopped mushroom with garlic, onion, and thyme. Keep half for puree and other half for the spread.
3. Roll the pizza dough, spread the mushroom puree, add chopped mushroom duxelles.
4. Add mozzarella cheese, bocconcini cheese and fresh basil. Cook the pizza in the oven.
5. When the pizza is done, add the truffle oil, rocket leaves and burrata cheese.
6. Sprinkle Maldon salt on the burrata cheese.

Spinach Stuffed Portobello Mushrooms
Chef Amandeep Singh, the executive sous chef at The Westin Mumbai Garden City in Goregaon wants you to not only enjoy the goodness of mushrooms but also turn it into a delicious dish by stuffing it with spinach with a mix of vegan feta cheese, bell peppers, onions, garlic that give it a unique flavour. He explains, "The robust earthiness of Portobello mushrooms twirls with the vibrant notes of spinach, creating a symphony of tastes. It's a testament to the richness that plant-based ingredients bring to our culinary repertoire."

Ingredients:
Portobello mushrooms, large 4 nos
Baby spinach, chopped 2 cups
Breadcrumbs 1 cup
Vegan feta cheese, crumbled 1 cup
Red bell pepper, finely diced 1/2 cup
Red onion, finely chopped 1/4 cup
Garlic, minced 2 cloves
Olive oil 2 tbsp
Dried oregano 1 tsp
Smoked paprika 1/2 tsp
Salt and pepper to taste
Fresh parsley for garnish

Method:
1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Clean the portobello mushrooms and remove the stems.
3. In a pan, heat 1 tablespoon of olive oil. Add garlic, red onion, and red bell pepper. Sauté until softened.
4. Add chopped spinach to the pan and cook until wilted. Season with salt, pepper, oregano, and smoked paprika.
5. In a bowl, mix the sautéed vegetables with breadcrumbs and vegan feta cheese.
6. Brush the Portobello mushroom caps with the remaining olive oil and place them on a baking sheet.
7. Stuff each mushroom cap with the spinach and breadcrumb mixture.
8. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender.
9. Garnish with fresh parsley and serve hot.

Roasted Mushroom & Root Vegetable Bourguignon
If you want to make an elaborate dish for a Sunday meal or a party, then Rollin Lasrado, executive chef at Smoke House Deli West Region wants you to innovate with the Bouef Bourguignon, the classic French dish to make Roasted Mushroom & Root Vegetable Bourguignon. He shares, "This shows the versatility and flexibility of vegetables, and mushrooms, which act as the perfect meat replacement with regards to texture and the meatier, umami rich flavour. The root vegetables add a thickness and sweetness to the dish balancing out the earthy flavours of the mushroom and the acidity and complexity of the wine. It is an easy and quick recipe to make and can easily be modified with regards to the vegetables used depending on availability and preference."

Ingredients:
Oil 50 ml
Mushroom - use a mix of button, lion's mane, portobello, white fungus, shiitake 500 gm
Dried shiitake mushrooms - soaked in veg stock 50 gm
Madras onion, whole, peeled 50 gm
Carrot, peeled and diced, 50 gm
Potato, peeled and diced 50 gm
Sweet potato, peeled and sliced 50 gm
Beetroots, peeled and diced 50 gm
Turnip or kohlrabi, peeled and sliced 50 gm
Few sprigs of thyme
Garlic, sliced 1 clove
Tomato puree 15 gm
Red wine 100 ml
Port wine 50 ml
Veg stock 250 ml
Salt and freshly crushed pepper to taste

Method:
1. Tear up or cut the fresh mushrooms into pieces. If using dried mushrooms, soak them in the hot veg stock for 45 minutes to rehydrate, then slice or tear. Reserve the stock for cooking.
2. Marinate the fresh mushroom and the madras onion with half of the thyme, salt, pepper, and a little oil. Roast in a preheated oven at 180 Degrees until caramelised - roughly 20 minutes.
3. In a heavy bottom pan, heat the remaining oil. Pan-roast the root vegetables in the oil, then add sliced garlic and the remaining thyme.
4. Deglaze the vegetables with the red wine and add half the stock and cook the vegetables on a slow flame till almost done.
5. When done, take a third of the vegetables and puree them.
6. In a fresh pan, sauté the roasted mushroom and onions with the rehydrated mushrooms. Add the tomato puree and sauté.
7. Add in the remaining wine and the mushroom stock and cook on a medium flame for 15 minutes.
8. Then add in the root vegetables and the cooking liquor together and stir well.
9. Add in the vegetable puree to the stew to thicken and cook slowly till it thickens to your desired consistency.
10. Adjust seasoning and serve hot with a side of your choice. It goes well with pappardelle, mashed potatoes, toasted sourdough, rice, zoodles - and anything else that you would like.