Mushroom Recipes

The folks of Nepal has been consuming mushroom for a long time as the climatic condition of Nepal is favorable for the wild mushroom, many time people eat poisonous mushroom and die due to lack of adequate knowledge of mushroom, so many people even now afraid to eat mushroom but a large group of villagers still consume wild mushrooms. There are certain caste or communities that do not eat mushroom as some of the mushrooms have a meat-like texture so it is often called Vegetable meat. But mushroom has very high nutritional values, it contains protein, carbohydrate, vitamins, fibers, minerals and it’s a fungus with no fat. Many vegetarians eat mushrooms as a substitute for meat. Now in Nepal commercially mushrooms are growing as a cash crop and have attracted many agriculturists to grow it as short term high return and most profitable business. Nepal is also a country where mushrooms can be grown throughout the year under natural conditions. The common mushroom grew in Nepal’s Oyster, button, Shitake, Ganoderma, straw mushroom, etc. but there are lots of wild varieties of mushroom found in Nepal’s forests and hills.

1 lb Button or Oyster Mushroom ( use any mushroom ) wash and keep aside.
1 teaspoon cumin seed and mustard seeds
2 whole dry chili.
3 cloves of sliced or mashed garlic
2 teaspoon fresh ginger paste
3 cherry tomato
½ finely chopped onion
1 teaspoon Garam masala
1 teaspoon turmeric powder
4 teaspoon rice flour mixed in a cup of water
Salt to taste
4 teaspoon Cooking oil
Few bay leaves
Heat 3 teaspoons cooking oil in a saucepan or Kadai, add mustard seeds and dry chili now immediately add garlic and stir till garlic turns brown add chopped onion and cook for 3 minutes, when it turns golden brown add mushroom and all the spices with ginger paste, tomato, mix well and cook in a low medium heat without adding water. Sautéed the mushroom till it becomes soften and release moistures from it. Now add slurry of rice flour and simmer in low to medium heat for 15 minutes . When it is well-cooked garnish with chopped cilantro, tomato and serve with your meal.
Note: Add more 2 cups of water and boil for 10 more minutes to make soupy mushroom curry.