Food talk
 Mushrooms once more

Khushk khumb is easy to make and attractive for weight-watchers, writes Pushpesh Pant

GIVE us mushrooms any day any time and we like good old Oliver Twist are still asking for more. There are days when we have started the day with mushrooms on toast, ordered mushroom mutter for main course at lunch, had mushroom patties for afternoon snack and ended the day with a m`E9lange of mushrooms at a Chinese eatery. Our only regret on this almost perfect day was that we couldn’t find space in the stomach or time restaurant hopping for gucchi pulav, khumb do pyaaza and kept yearning for a pizza with fungi topping. If you ever come across a dessert that can be flavoured with you know with what, please let us know post haste. We spotted these naughty tempting mushrooms in Aurobindo Place in Hauz Khas recently neatly packed in plastic boxes right across the bookshop we frequent and it was not long before food for thought was forgotten. The bewildered bookseller, an old friend, was left puzzled as we drifted in a trance-like manner that way to collect a couple of boxes. We hastened home and experimented with a recipe received third-hand many moons ago. The results, if we are allowed a little immodesty, were stunning. This is an extremely easy-to-master yet deeply satisfying recipe that is attractive for weight-watchers and hell may care, we live to eat foodies. It mimics effortlessly many meaty delicacies that can be enjoyed by strict vegetarians who eschew garlic and onions.

You can alter the recipe any which way according to taste and mood. If you can’t live without onions and garlic just go ahead. One finely chopped onion and a few cloves of crushed garlic should in this case be stir fried till lightly browned before the mushrooms are put in. There are some in our family who insist that a chopped tomato along with the onions improves the dish even more. We disagree but as they say ours is a free country. The whole idea is to keep the mushrooms dry. We are confident that Khushk Khumb is going to win your hearts.

Chef’s corner

Ingredients

Button mushrooms 400 gm

Bay leaf one

Cloves three

Brown cardamom one

A cinnamon stick one inch long

Peppercorns `BD tsp

Whole red chillies two

Ginger paste one tsp

Garam masala (preferably home made) 1 tbsp

Oil 2 tbsp

Limejuice (optional) `BD tsp

Salt to taste

Method

Wash and pat dry the mushrooms then slice these not too fine or quarter. Heat oil in a thick-bottomed or non-stick frying pan. Add the whole spices and when these change colour, put in the mushrooms, along with the salt. Let these cook on high flame uncovered till moisture released evaporates. Reduce heat to simmer. Sprinkle garam masala and limejuice if using. Stir well to blend and serve hot.





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