How To make Mushroom Butterflies
1 1/4 lb White mushrooms
1/2 c Coarsely chopped shallots
2 t Finely chopped garlic
3 T Extra-virgin olive oil
Freshly ground black pepper, -to taste 1/3 c Coarsely chopped flat-leaf
-parsley 1 T Coarsely chopped falt-leaf
-parsley 2 t Finely grated lemon zest
12 oz Butterfly or bow-tie pasta,
-uncooked Coarsely grated Parmesan -cheese, for garnish (opt) For a delicate dinner or lunch pasta, try my mushroom sauce tossed with bow-tie or butterfly shapes. Try to use extra-virgin olive oil for flavor when cooking this dish, since there are so few ingredients. It's not necessary to season the pasta with salt if using Parmesan cheese, as it's a bit salty. And if you opt for the Parmesan, freshly grated is a must! 1. Trim mushroom stems and wipe caps clean with a paper towel. Slice
lengthwise. 2. Toss mushrooms, shallots and garlic with oil in a large, heavy
saucepan. Cook over medium-high heat, stirring, for 10 minutes. Season with pepper. Toss in 1/3 cup parsley and lemon zest. Cook 1 minute longer. Reserve, covered, on the stove. 3. Shortly before serving, cook the pasta in boiling, salted water,
stirring once, 6-8 minutes or until AL DENTE. Drain, reserving 2 tablespoons of the cooking liquid. Toss pasta with mushrooms and reserved liquid; then toss with Parmesan and serve immediately, or serve the cheese alongside. Garnish with remaining tablespoon of chopped parsley. Per serving: 307 calories, 8 grams fat, no cholesterol.
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Mushroom Ghee Roast is a perfect choice for a #curry. The amazing blend of spices used in this recipe really brings out a great deal of flavour. Make this yummy #MushroomGheeRoast at home and serve it hot. Do try it out and share your feedback with us!
In Partnership with Butterfly
Mushroom Ghee Roast Recipe:
Ingredients :
Masala Paste:
Kashmiri Red Chilli - 8 nos
Red Chilli - 2 nos
Coriander seeds - 1 ½ tsp
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Black Peppercorns - 1 tsp
Ginger - 1 inch
Garlic - 4 Cloves
Lemon Juice - 1 tbsp
Tamarind Juice - 1 tbsp
Curd - 2 tbsp
Other Ingredients:
Ghee - ¼ Cup
Onion (finely chopped) - 1 no.
Mushroom - 400 grams
Salt - ¾ tsp
Water - ¼ Cup
Jaggery - 1 tsp
Curry Leaves - 20 nos
Instructions:
1. In a pan dry roast Kashmiri red chilli, red chilli, coriander, cumin, fennel and pepper.
2. Grind the dry roasted ingredients with ginger, garlic cloves, lemon juice, curd and tamarind juice to a smooth paste.
3. Heat ghee in a pan and saute the onion until it turns golden brown.
4. Add the masala paste and cook until the ghee separates from the sides and the raw taste disappears, around 8-10 minutes. Add a splash of water if it gets too dry.
5. Add the mushroom and season with salt. Cook for 2-4 minutes.
6. Add jaggery and curry leaves and saute for 1 minute. Remove from the heat and serve!
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1/2 lb mushrooms rinsed and patted dry
1 lbs chicken tenders
1 1/2 tsp garlic salt to taste (divided, plus more to taste)
1 Tbsp butter, divided
1 Tbsp olive oil, divided
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1/4 cup chopped fresh parsley
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