In Goa rainy season is going on now...and its the end of the wild natural mushroom also:-((...This mushroom start growing in july and grow till august end....I love this mushrooms a lot, they are very very yummy:-))....These mushrooms grow in forests and people pluck them and sell them.These mushrooms have lot of demand in Goan market..I have put a pic of this wild mushrooms below for those who do not know much about them...This year also i enjoyed lot of this wild mushrooms...i made the usual goan dishes with them which i have already posted last year,and when i had lot of them still remaining i decided to try something new and different with them...Finally i decided to make a fusion of a punjabi gravy and this mushrooms and "Mushroom Methi Malai" came to birth and it turned out very well:-))...the flavour of this mushrooms combined very well with that of methi leaves....
Last year i had posted some tasty dishes with this wild mushrooms. I have given the links below for those who missed it.
Goan Natural Wild Mushrooms
- 50 medium sized fresh wild mushrooms
- 2 cups packed of fresh fenugreek leaves(methi)
- 1 1/2 cup fresh cream( i used low fat)
- 3 cups skimmed milk
- 1/2 cup cashewnuts
- 1/2 cup charmagaz (dried melon seeds)
- 1 big onion
- 2-3 green chillis
- 1" ginger
- 3 garlic cloves
- 2 tea spoon poppy seeds(khus khus)
- 4 cloves
- 4 green cardamoms
- 4-5 peppercorns
- 3/4 tea spoon fennel seeds
- 1 cinnamon stick
- 1-2 tea spoon sugar
- pinch of fresh nutmeg powder
- 1/2 tea spoon garam masala
- 3-4 table spoons of butter(low fat prefered)
- 2 table spoons of kasoori methi
Soak cashewnuts and charmagaz in little water for 2 hours.Similarly soak poppy seeds , cardomomss,cinnamon,cloves,peppercorns and fennel seeds in little water for 2 hours.
This wild mushrooms has lot of mud as you can see it on the above pic on them so they have to be washed very well so that all the mud goes. The best method to wash them is soak them in water for 15 mins and then rub each one of them gently with a muslin cloth, all the mud on them gets absorbed by the cloth.After washing them chop them in 2 pieces and keep.
After the soaking time is complete we need to make the white paste.Take small grinder and in it add all soaked spices, cashewnuts, charmagaz,chopped onion, green chillis , garlic cloves and ginger pieces in it and grind using water used to soak them .Grind it to fine thick paste, do not use much water.
Now heat a non stick pan and add little butter and saute the fenugreek leaves for 3-4 mins and keep them aside.After that saute the chopped mushrooms for 7-8 mins or till they are cooked.Close and cook them for 2-3 mins while sauting.After they are done keep them aside.
Heat a pan and add 1 table spoon of butter.Add the grinded white paste and saute it for 7-8 mins on low flame till the raw smell goes.Keep stirring countinously or the paste can get burned.Whisk the cream for 1min.Then add the fresh cream and milk and mix well.Cook it on low flame till the mixture starts boiling.
When it starts boiling add the sauted fenugreek leaves and mushrooms and mix well and let it cook again.Add salt, sugar and nutmeg powder.Check the consistency of the gravy.It should be thick creamy gravy.Add more milk if required to adjust the consistency.When it starts boiling add garam masala and stir.Finally add kasoori methi and remove from flame.
Add some butter on it and serve hot with nan or roti.
Preparation Time: 35 mins
NOTE: You can even use button mushrooms instead of wild mushrooms if you do not get them.
This is a mildly spiced dish, so i have used little amount of spices,if you want you can increase the amount of spices added.