Bharva Mushroom

Ingredients

• 12Large white button mushrooms
• 1/2 cupMozzarella, grated
• 1/2 tspGinger + garlic + green chilli (crushed)
• 1 tbspChopped onion
• 1 tbspChopped mushroom stems
• 1/4 tspBlack pepper
• 1 tbspPaneer, crumbled
• 1/2 tspKitchen-king masala
• 1/2 tspSchezwan sauce
• 1/2 tspAll-purpose seasoning
• 1/2 tbspCoriander leaves
• 2 tbspButter (sauce)
• 1 tbspGarlic, minced
• 2 tbspChopped onion (sauce)
• 1 tbspCornflour
• 1 tspBlack pepper (sauce)
• 2 tspFresh cream
• 1 cupMilk
• 1 tbspCheese spread
• 1 tbspTomato puree
• 1 tspSchezwan sauce (sauce)
• 1 tsp eachCapsico + Worcestershire sauce
• 1 tspMixed herbs
• to tasteSalt
• 1 tspOil (for stuffing)

Method

1. 1

   De-stem the mushrooms. Wipe the caps clean — don't wash them, they'll go soggy. Chop the stems finely.

2. 2

   Stuffing: in a pan, heat 1 tsp oil. Sauté crushed ginger-garlic-chilli, then add onion and chopped mushroom stems. Cook 3 minutes. Mix in crumbled paneer, kitchen-king masala, Schezwan sauce, pepper, all-purpose seasoning, coriander and salt. Cool 2 minutes.

3. 3

   Spoon the stuffing into each mushroom cap. Top each with a pinch of mozzarella.

4. 4

   Bake on a lined tray at 200°C for 7–8 minutes — the cheese should be melted and just colouring.

5. 5

   Mushroom sauce: in a pan, melt butter. Sauté garlic and chopped onion 1 minute (skip ginger here — it muddies the white sauce).

6. 6

   Whisk cornflour into milk and pour in. Add cream, cheese spread, tomato puree, Schezwan sauce, capsico, Worcestershire, mixed herbs, pepper and salt. Simmer 4–5 minutes until you have a thick velvety sauce.

7. 7

   Plate the baked stuffed mushrooms over a pool of the sauce. Cook for 2 more minutes if the sauce needs to tighten further around them. Serve with garlic bread or pav.