Hi Ingredients Button Mushroom - 100 gms Chilly Powder - 1 tsp Salt - 1/3 tsp Cumin seeds - 2 gm Asafoetida - a pinch Oil - reqd Quantity. Method 1.Wash Mushrooms thoroughly and drain it on Blotting paper. 2.Heat oil on a tawa until hot , add mushrooms and saute for a few minutes, before adding the other ingredients 3.Saute for 3 more minutes before serving OR Mini Mushroom Tarts Recipe <TABLE style="BORDER-RIGHT-WIDTH: 3px; BORDER-COLLAPSE: collapse; BORDER-TOP-WIDTH: 3px; BORDER-BOTTOM-WIDTH: 3px; BORDER-LEFT-WIDTH: 3px" id=table2 border=2 cellSpacing=3 borderColor=#cc0000 cellPadding=10 width="100%"><TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: 1px solid; BORDER-RIGHT: medium none" vAlign=top align=left>Ingredients : <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: 1px solid; BORDER-RIGHT: medium none" vAlign=top borderColor=#ffffff width="92%" align=left>3 sheets pre-rolled frozen puff pastry 2 tbsp butter 1 lb (500g) button mushrooms, thinly sliced 3 sprigs thyme, stems removed 1 tbsp cornstarch (cornflour) 1/2 cup (4 fl oz / 125ml) cream sea salt and freshly ground black pepper, to taste 12 tiny sprigs thyme, for garnish <TD style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: 1px solid; BORDER-RIGHT: medium none" height=217 vAlign=top align=left>Method : Preheat oven to 375F (190C / Gas 5). Grease 2 jumbo muffin pans, each with a 6-muffins capacity. Cut each sheet of pastry into quarters; each quarter will make 1 tart. Place pastry square in each muffin cup, leaving edges untrimmed. Cover each pastry square, with parchment (baking) paper, then add 1/4 cup (2 oz / 60g) lentils, rice or baking weights, to weight paper and pastry. Bake until golden, about 12 minutes. Remove weights and paper, and place muffin pans back in oven for 5 minutes to dry out bottoms. Melt butter in a large frying pan over medium heat. Add mushrooms and cook for 7 minutes. Stir in thyme leaves. In a bowl, combine cornstarch and cream. Add to frying pan. Increase heat slightly and stir until sauce has thickened and heated through. Season with salt and pepper. Fill tart shells with mushroom mixture and serve immediately, garnishing each with a thyme sprig.
Hi Jaya thanks for sharing the recipe.... if u dont mind can u pls clarify my doubt.. in ur recipe u have mentioned as button mushroom...can i use enoki mushroom ??:hide: