Tuesday, 5 November 2013

Oyster Mushroom Stew


Where ever I see mushroom, whatever variety let it be, it reminds me of my Dad. Mushroom is my Dads favourite. He always gets 3-4 packs whenever he sees this in the super market. He takes it as his part to clean it and cook it. The first thing what he does is cleaning and cooking them with water, turmeric powder and salt in the oven and storing them in fridge for later use. It could be due to excessive mushroom love of ma Dad; everybody else in the house developed a strong dislike towards it. I had even had a strong argument with my Dad, with me on the side that mushrooms are of low nutrients while my Dad strongly supporting the benefits of mushroom. I feel bad for that now, as I realise how nutritious they are. I dint even know if mushrooms were bad, to be frank, I dint even bother to check if it was good, just opposed only to get rid of mushrooms away from home. 
My Dad loves cooking. He believes in a theory that, "U should cook tasty and easy food with spending very less time in kitchen". On the other hand, I and ma Mom used to spend a lot of time in kitchen trying out new dishes with complicated and long recipes and my Dad used to tell his theory. "Look at me I spend less time and my dishes are tasty too. Though ur dishes are tasty, u waste a lot of time in kitchen". We used to tease him for that saying "u just prepare 2-3 items and please don’t generalise papa". 

Whenever ma Mom used to be away from home, it’s my Dad who used to undertake the kitchen. By the time I wake up in the morning at 6. 30, my breakfast and lunch boxes (mine, ma sis and my Dad's) would have been ready. I was in college those days and felt guilty for not helping Dad. But he is an early riser who gets up at 4 and prepares everything so fast that I don’t get a chance to help him. My friends used to enjoy ma Dads food. They all admired ma Dad for cooking as theirs never turned towards the kitchen.  Though I never encouraged him those days , I secretly accept that he is a good cook. Mushroom and potato curry, tomato rice, dal palak, egg fried rice were his most preferred items to cook.
 
My granny, me n ma Dad on ma 3rd b'day
How much I miss all that now Dad. I admit that you are not just a great cook but also a wonderful person. You are the one who encouraged me to cook, however good/bad it tasted. U are the strong pillar who support my Sis and me always. We were not just brought up as gals; you imparted courage of a man in us. You made us believe that we are the best and we are capable of doing and achieving everything in this world. You taught us to be independent and optimistic. You gave us lot of freedom. Thanks a lot for being a really wonderful Dad. You are not just our Dad but a wonderful friend too....We love you Dad....

Ok... I got carried away by emotions... Let’s get back to the recipe. Oyster mushrooms are used in International cuisine. It taste so good as a stew, soup, curry etc. This stew is really flavourful. You can substitute for a beef or chicken stew.

RECIPE FOR OYSTER MUSHROOM STEW:
Ingredients:
Oyster mushroom : Sliced lengthwise with stem, 1 cup
Potato : 2, cubed
Onion: 1 big, chopped finely
Green chillies : 4, chopped finely
Garlic : 10 cloves, chopped finely
Ginger : 1'' piece, chopped finely
Curry leaves : 1 sprig
Pepper powder : 1 tsp + 1/4 tsp
Garam masala : 1/4 tsp
Corn flour : 1 tsp
Water : 1 cup
Thick coconut milk : 1/2 cup
Vinegar : 1 tsp
Cardamom : 2
Cinnamon : 1'' piece
Clove : 2-3
Ghee/butter : As required
Salt : To taste
Method:
  1. Cook cubed potatoes in a pressure cooker with little water and salt for a whistle. Let the pressure release by its own. Keep it aside
  2. Heat ghee or butter in a pan, add cardamom, cinnamon and cloves to it. Stir until fragrant.
  3. Add curry leaves, onion, garlic, ginger, green chilli and saute till onion turns translucent.
  4. Add sliced mushroom and saute well. It will take 5-6 mins to cook.
  5. Add pepper powder and garam masala and saute well.
  6. Add cooked potatoes along with water. Let it boil.
  7. Mix cornflour to coconut milk and pour it to the pan.
  8. Adjust the salt. Drizzle vinegar and turn off the stove.
  9. In a separate pan, heat ghee and add 1/4 tsp of pepper powder and few curry leaves till fragrant.
  10. Add it to the stew.


Serve hot with Bread, Appam!!!

NOTE:
  • Use the stem of mushrooms as well in making the stew as it add good flavour.
  • I use corn flour to thicken the stew to avoid using more coconut milk to reduce calories. You can use more thick coconut milk to thicken the stew. 
  • Add more water if you want to increase the gravy.
  • Tempering with pepper is highly recommended as it enhances the flavour of stew.

3 comments:

  1. This stew sounds heavenly Ritu and trust me dad's can be great cooks. My dad also cooks really well.

    ReplyDelete
  2. wow looks so inviting. Ritu thanks for visiting be so happy to be your new follower here

    ReplyDelete

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