Mushroom Paratha
Ingredients
Dough:
1 cup whole wheat flour
1/2 tsp. salt
1 tsp. vegetable oil
Stuffing:
1 lb. king trumpet mushrooms (grated)
1 medium onion (chopped)
4 cloves garlic (minced)
1/2 tsp. ground ginger
1 tsp. Cayenne pepper
1 tsp aamchur (mango powder)
1 tsp. cumin (ground)
1/2 tsp. turmeric (ground)
1 tbs. besan (chickpea flour) as binder
Fresh cilantro
salt to taste
Make the dough by mixing the flour, salt, water and vegetable oil. Add enough water to make a firm but pliable dough. Cover with damp towel and let stand for 30 min.
For the stuffing in a pan heat up oil, then add onions and garlic and cook them until lightly brown. Add the spices, and grated mushrooms and cook until mushrooms are tender and liquid evaporated off. Remove from heat and add to mixing bowl. Mix in basan until consistency is good for forming a ball.
Using a rolling pin roll out a ball of dough on a floured surface. Add a ball of mushroom filling into the center, and fold edges of dough into the center to seal in filling. Dust top of paratha with flour and using a rolling pin gently roll out to form flat paratha.
Bring non stick pan up to heat on medium high, than place paratha in pan to cook. Brown on both sides than coat top with melted butter. Serve with plain yogurt and fresh cilantro.
#cuisine#vegetarian#recipes#mushrooms#cooking
Slice mushrooms, heat butter on a pan over medium-high heat. Add the mushrooms and cook 3 to 4 minutes, turning occasionally as they start to brown. Add kosher salt and black peppers to taste. Add to vegetables like we did or any dish and ENJOY!
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Opening the atmospheric pasteurizer after 18 hours!
#urbanfarming #sustainability #mushrooms #fungi #cuisine #environment #smallholdfarming #mushroomlover #science #nature #produce #micology #portland #oregon
Pasteurization
Masters mix bags, ready for pasteurization!
#urbanfarming #gourmetmushrooms #portland #environmentallyfriendly #sustainable #oregon #mushrooms
