Pepper Mushroom Kootu
April 9, 2007 by purlycues
When I was doing my U.G, the University Of Agriculture,held a One day training course on growing Oyster Mushroom in homes.They were actually promoting it for small scale farmers.I went with my neighbour aunty.They taught how to grow mushrooms,and also gave us a little booklet that had some Mushroom recipes along with instructions to grow mushrooms.
When I got back,I promptly used the sample spawns we got there( its actually a long process)and grew Mushrooms in the small shed outside our house.I was so proud when I harvested those pristine white oyster mushroons,that looked like white flowers, for the first time.They were so beautiful!!!
We harvested those Mushrooms,now, we didn’t know how to cook them . Amma added them to the curries she made.I wanted to cook from that little booklet I got at the university. This recipe is from that little booklet,although the orignal recipe used Oyster Mushrooms,I’ve used button mushrooms ever since.Later I found out that our farm people also used this same recipe to cook wild mushrooms.The only spices used here in this recipe is pepper and cumin.
INGREDIENTS:
250 gms Mushroom (chopped )
1tsp pepper
1 Onion (chopped)
1 small tomato
1 tsp grated coconut(optional)
1/4 tsp cumin
1/4 tsp mustard
1 tbsp chopped coraiander leaves
Curry leaves,salt to taste
METHOD:
Heat oil in a Kadai.Add Cumin ,curry leaves and mustard seeds.Let it splutter.Add Chopped onions,chop till they are pink in colour.Then add the tomato pieces.Saute well till mushy.Add salt and pepper. Now add the Mushroom.Saute well.
Sprinkle a little water.Cover and let it cook.Add chopped corriander leaves.
Cook till the mushrooms are soft and well cooked but still firm .Sprinkle grated coconut.Serve as a side dish for rice.
Cook book scribbles:Without the coconut,this kootu can also be used as a sandwich filler.
