A Mishmash of Mushroom Musings - Masala Mushroom Medley
The sound of Grilled Portabella on a Bun on the menu at a fancy cafe leaves the wary vegetarian a little less thrilled. The prospect of biting into a meaty middle, even if the bun in question is well-buttered and toasty, does not excite her. And what of the frightfully fleshy Mushroom Fritters? They are best left untouched, she reckons. Even the divine red wine in the Mushroom Ragout couldn’t possibly instill enough flavor in the mean things to tickle her spice-smitten tastebuds. Shrugging, she sticks to the safer bets, ordering her routine Grilled Vegetable Sandwiches and the like. Yet, her head is momentarily abuzz with lines from Shelley’s “The Sensitive Plant” --
And agarics and fungi, with mildew and mould,started like mist from the wet ground cold;pale, fleshy, as if the decaying deadwith a spirit of growth had been animated.
And then she looks around, staring in awe at the panache with which her friends are biting into their mushroomy burgers. There has to be a way around the blessed edible fungi, she tells herself. She just has to rub in the right mix of spices, even if it means the outcome is a conflagrant, predictably Indianized version of a wild, western stir-fry creation. And she gets on the case the moment she lays her hands on a box of “triple-washed, pesticide-free” white mushrooms at the local produce store.
Masala Mushroom Medley
1 Recipe Roasted Mushrooms (recipe follows)
- Wipe the mushrooms clean with a paper towel. Lay them on a baking tray, sprinkle the salt and masala powders, drizzle the olive oil and roast in a pre-heated 375 degree F oven for about 30 minutes, or until the mushrooms are roasted well, but be sure to check on them often lest they get burnt.
Our Mushroom Medley is shimmying down to sparkle at -
Vardhini's Dish it Out