Creamy Tandoori Mushroom

This is my husband's favorite dish. It has two different kinds of mushrooms. Everyone knows about white button mushrooms, which is blend in taste. This dish also has Italian crimini mushroom, known as Italian brown mushrooms, which has more flavor. Tandoori masala gives wonderful flavor to these mushrooms. Crimini mushrooms can be eaten raw or cooked, and can be substituted for white mushrooms in any recipe. Before using mushrooms, clean them gently with a brush or cloth towel. Use Crimini mushrooms right away, however you can store the white button mushroom. When buying crimini mushrooms, select mushrooms that are intact and firm.

Ingredients:-

• 1 pack Crimini mushroom, thick slices
• 1/2 pack White Button Mushrooms, thick slices
• 1 cup Whole Milk
• 1/2 tsp Corn Flour
• 1/2 tsp Kasuri Methi
• 2 tbsp Oil
• 1 tsp Butter
• 1/4 cup Green Peas (thawed)
• Salt to taste
• Pepper to taste

For Tandoori Paste:-

• 2 Red Chili, whole
• 1 Green Chili,small whole
• 1 tsp Turmeric Powder
• 5 Garlic Cloves
• 1 tbsp Ginger
• 2 tbsp Dhania-Jeera Powder
• Cilantro, chopped for garnish
• 1 tbsp Tandoori Masala

Method:-

1. Ground ingredients for tandoori paste in blender with little water.
2. Heat oil in non-stick pan. Add ground paste and kasuri methi, green peas and sauté for 2-3 minutes.
3. Dissolve corn flour in to 2 tbsp milk. Heavy cream can also be used to make extra thick.
4. Add mushrooms, corn flour-milk for 5 minutes till the mixture coats the mushrooms. Add Salt and black pepper.
5. After 5 minutes add remaining milk, chopped cilantro, and cook for another 2-3 minutes on low heat.
6. Take 1 tsp butter and add little corn flour, mix well, and add on top on mushroom. When butter is dissolved, mix one time only.
7. Serve Hot with lemon.

Enjoy...