Geetha's Kitchen

These mushrooms really are sensationally sumptuous; and how! Linda D. very kindly shared the recipe with me; I have adapted her recipe so that you can make a smaller quantity (the original served 60 people!). I like using medium sized mushrooms for appetizers; use large ones if you like - they are perfect with meals. It can be vegan if you omit the cheese. Ingredients: 1 lb White Mushrooms 2 Tbsp Butter/oil for cooking and oiling 1 small onion, finely chopped 1 clove fresh Garlic Sea Salt & Pepper to taste 1 pinch Red Pepper (cayenne) 1 small handful Parsley, finely chopped 1/4 cup finely grated Parmesan cheese 3 oz. Bread Crumbs Method: Lightly oil baking sheet(s) that can hold the mushrooms in a single layer. Wash the mushrooms in cool water quickly and drain on absorbent towels. Snap off the stems from the mushrooms and chop finely; reserve the caps for stuffing. Heat 1 Tbsp oil/butter in a large skillet and cook the chopped mushroom stems, onions and g...

Mushrooms are low in calories and are a rich source of minerals and protein. Here is another delicious way to eat more of them :-}! These are fabulous served warm over toast or E nglish muffins for a quick snack or meal. Mushrooms with onions and tomatoes may be made ahead; reheat and then add the parsley and lime/lemon just before serving. For those who include dairy, a sprinkle of grated Parmesan cheese might be a welcome addition. For more ways to enjoy mushrooms, try stuffed with cream cheese , Stroganoff , ragout and creamy sauce . Or add them to fried rice, risotto, soups, and salads. 4 Servings Ingredients: 1 Tbsp Extra Virgin Olive Oil 1/2 tsp Red Pepper flakes 1/4 tsp Turmeric 8 oz Mushrooms, any kind - thickly sliced 1 small to medium Onion, chopped finely 2-3 Ripe Tomatoes, finely chopped Sea Salt to taste 4 Tbsp fresh Parsley, finely chopped a little fresh Lime/Lemon juice Freshly cooked grains or Pasta, Warm toast or English muffins to serve Method: Heat the oil with t...

The mushroom sauce with spinach is delicious and easy to make. Although I have used spinach here, other greens such as Swiss chard or kale may be substituted. Kale would need a bit more cooking time; so it may be steamed until tender and stirred in. Perfect over freshly cooked long, wide strands of pasta like linguine or fettuccine; but other shapes of pasta or grains will work fine too. Topped with Roasted Tofu , it makes fabulous eats; all you need for a complete meal is some crisp green salad and a crusty loaf of bread! Cashews make a wonderful vegan yogurt or sour cream substitute! Simply soak 1 cup of raw cashews for about 5 or 6 hours or overnight in plain water. Drain, rinse, and process using a blender with just enough water and a pinch of salt. Scoop out into a clean container ad stir in a Tbsp of lime or lemon juice. Yummy! 4 Servings Ingredients: 1 oz. dried Porcini Mushrooms (Optional) 1 lb White or Brown Mushrooms, thickly sliced 1 large Red Onion, thickl...

Creamy Mushroom Sauce is wonderful to serve over rice dishes, pasta, Roasted Tofu , polenta, casseroles, steamed vegetables, nut/lentil loaves etc. Delicious served as a gravy over biscuits or mashed potatoes too - mmm, yummy! If fresh herbs are unavailable, use a couple of pinches of the dried herbs instead. Makes 4 servings Ingredients: 8 oz. White or Brown Mushrooms, thickly sliced 2 Shallots, minced 1 small clove Garlic, minced 1 pinch ground Red Chile (cayenne) 2 Tbsp Butter 1/2 tsp Sea Salt 2 Tbsp Whole Wheat/Brown Rice Flour 1 cup Milk, any type 1 small sprig fresh Sage leaves, minced 1 sprig Thyme leaves, minced 1 small sprig Marjoram leaves, minced 1/2 cup Cream, half and half or vegan alternate Freshly ground Black Pepper Method: Heat a skillet or sauce pan and add butter, shallots, and a pinch of salt. Cook over medium heat until shallot softens and colors slightly. While the shallots are cooking, strip the leaves from the herb sprigs; discard the stems and mince the leav...

Tom Yum soup is a clear hot and sour soup bursting with the citrus flavors of lemongrass, Kaffir lime leaves, and lime juice. It is and should be on the assertive side so adjust the amount of heat by using more chilies or chili paste. We particularly love this soup on cold and chilly days or when under the weather. It does not take much time to remove the tails or roots of the beansprouts and I tail them for a more luxurious feel as well as a neater look as the stringy roots make the dish look disheveled. 2 Servings Ingredients: 2 cups lemongrass broth 4 slices Galangal 4 Thai Birds eye or Serrano chilies 2 large shallots 3 Kaffir lime or regular lime leaves 1 - 2 Tbsp Hot chili sauce 1/2 tsp Sugar 1/2 tsp Salt 4 oz Tofu 1 cup Baby bok choi 1 cup Bean Sprouts, tailed 4 - 6 fresh Button Mushrooms 2 green onions, sliced 1 lime, juiced a few s prigs, Cilantro Extra Hot chili sauce , to serve Method: Cut the tofu into large cubes; remove the stems from the mushrooms and cut the caps into...

Here is a basic Mushroom-Tomato Sauce that can be used in myriad ways - over casseroles, pasta, rice dishes, polenta, etc. I use half white button and half brown crimini mushrooms. If you like a strong mushroom flavor, use a little more dried mushrooms, up to 2 ounces. Dried Porcini mushrooms are available in most markets. Ingredients: 1/2 oz. package dried Porcini Mushrooms 2 cups hot water 1 lb. fresh Mushrooms, Portobello, crimini, or white button (a mixture is fine too) 1 clove Elephant OR 2 cloves Regular Garlic, minced 2 Shallots, minced - about 1/4 cup 2 Tbsp Extra Virgin Olive Oil 2 sprigs EACH Fresh Thyme and Marjoram or Oregano 1/4 tsp dried Red Pepper flakes 2 Tbsp Unbleached all purpose flour 1/2 tsp freshly ground Black Pepper 4 medium Tomatoes, seeds removed and pureed 1 tsp Sea Salt 1/4 cup Flat Leaf Parsley, finely chopped 1 tsp Lemon juice or Red Wine Vinegar Method: Place the dried mushrooms in a bowl and soak in the hot water for about 30 minutes. Squeeze out th...

Here is a wonderful starter which is surprisingly simple to prepare and simply delicious. I have made it for so long that making it requires no thought at all. Although deceptively simple to prepare, rich tasting, and delightfully delicious, they always elicit lots of oohs and aahs whenever these mushrooms make their appearance. Ingredients: 8 oz. Button Mushrooms 4 oz. Cream Cheese. at room temperature 2 Tbsp Milk or Cream 1 pinch Red Chili Powder (Cayenne) or to taste 1 small clove Garlic, mashed or 1 pinch Asafoetida about 1 Tbsp unsalted Butter, at room temperature or olive oil Method: Bring the cream cheese to room temperature by keeping it out of the fridge for about 30 minutes. Mix the cream cheese, chili powder, and garlic/asafoetida with a little cream to make a soft (but not runny) spread. Remove the stems from the mushrooms by gently twisting and pulling them off. Wash quickly and dry the caps. Using your hands lightly butter/oil the outsides of the mushrooms and fill th...

Here is a much celebrated Italian rice dish; I have added a little Indian influence of Ghee and sambar powder :)! It is similar to the Indian Kichdi or Bisi Bele Rice in idea as well as texture. Enjoy! I generally do not use any broth; the vegetables and the herbs provide ample flavor. If you like to use broth instead of water, you certainly can make home-made vegetable broth with all the trimmings from the vegetables and simmer them gently in fresh water to cover with a clove of garlic or two, a coarsely chopped tomato, an onion and a potato each, a sprig of each of the herbs mentioned below, and a little salt. When cool, strain and discard all the vegetable pieces and use the broth as you wish. If there is extra broth, it can be frozen for later use in soups or other recipes. Note : I always make a little extra because it tastes so good the next day. Serve with crisp fried or roasted papadams, a fresh green salad and/or  raita . The yogurt in the raita, the lenti...