Mushroom Lasagna - Vegetarian Meatless Lasagna Recipe

Mushroom Lasagna Recipe

Ingredients
Lasagna sheets - 250 gms
Canned mushroom - 1 can
Celery minced - 1/4 cup
White onion minced - 1/4 cup
Roma tomatoes - 5 nos
Peeled and crushed garlic - 2 nos
Dried oregano - 2 tbsp
Sugar and Salt to taste
Parmesan cheese - 2 cups
Olive oil - 4 tbsp
Fresh chopped Basil and Parsley - 3 tsp each

Vegetarian Lasagna Recipe

Method to make mushroom sauce
1. Cook lasagna sheets al-dent as per boxed instructions, spread little oil to the cooked lasagnas and set aside.
2. Drain the canned mushrooms from brine, wash mushroom in water and drain again, thinly slice the mushroom and set aside.
3. Blanch tomatoes in hot water for 8 to 10 mins or until tomatoes skin slightly cracks.
4. Remove blanched tomatoes from hot water, allow tomatoes to cool and remove its skin.
5. Puree the blanched and peeled tomatoes along with garlic in a blender.
6. Heat oil in a pan, add minced onion and celery, saute on low heat for 2 mins.
7. Now add the thinly sliced mushrooms to the pan and saute for few seconds.
8. Add ground tomato puree, chopped parsley, chopped basil, dried oregan, sugar and required salt to the mushroom mixture in the pan, stir everything well and cook on low heat for 5 to 6 mins until sauce thickens.
9. Once sauce thickened, remove from heat and allow to cool.

Parmesan Mushroom Lasagna

Method to make lasagna
1. Take a non stick loaf pan or lasagna pan, spread mushroom sauce mixture at the bottom of pan.
2. Next place a layer of cooked pasta sheet over top of sauce.
3. If there are any gaps found, cut some pasta sheet into strips and layer on the gap.
4. Again spread mushroom sauce mixture over cooked pasta sheet.
5. Generously sprinkle parmesan cheese over mushroom sauce and top it again with pasta sheet.
6. Continue the same process with rest of pasta sheet, mushroom sauce and parmesan cheese.
7. The final top layer of lasagna should be generously layered mushroom sauce and parmesan cheese.
8. Pre-heat oven at 200°c and place the loaf pan filled with lasagna in the middle rack of the oven.
9. Bake the lasagna for 8 to 10 mins or until top layer of cheese turns golden and bubbly.
Serve hot

Chef's tip
You can substitute freshly chopped parsley and basil with dried ones

Quick Mushroom Lasagna

Mushroom and Capsicum Thin Crust Pizza

Learn how to make pizza base , how to make pizza sauce and top it with juicy mushrooms and Capsicum.

Mushroom and Capsicum Pizza

Serves- 2 personal pizzas

Prep time- 1 and 1/2 hours

Cooking time- 15 mins

Ingredients for pizza base

Maida flour / All purpose flour- 1 cup

Active dry yeast- 1 and 1/4 tsp

Warm water- 1/2 cup

Sugar- 1 tsp

Salt- 1/2 tsp

Olive oil- 1 tbsp

Homemade Pizza

Method

In a bowl dissolve sugar in warm water, sprinkler yeast on top and gently mix, cover with lid and set aside for 10 mins until yeast mixture becomes frothy.

In a large bowl combine maida flour, salt, olive oil and yeast mixture, knead for 15 mins until dough becomes soft and smooth.( If dough is sticky sprinkle few tbsp flour, knead and adjust). Set aside dough covered with damp cloth for 45 mins. After 45 mins when dough doubled in size, punch dough until air escapes and knead again for 10 mins. Again set aside for 20 mins covered with damp cloth. Once again when dough has doubled in size its ready for making pizzas.

Ingredients for topping

Pizza Sauce- 1 cup ( For pizza sauce recipe click here ) 

Sliced mushroom- 1 cup( 100 gms)

Sliced Capsicum ( Green Bell Pepper )- 1 no

Dried oregano- 1 tsp

Garlic powder- 1 tsp

Grated Mozzarella cheese / Pizza cheese- 2 cups

Olive oil- 2 tbsp

How to assemble pizza and bake

Pre- heat oven at 200° C. 

Divide dough into two equal parts, roll out each dough into 1/4 " thick round. Placed rolled dough on baking sheet and wait for 5 to 7 mins until it slightly rises. Spread 1/2 cup pizza sauce on the top of rolled dough, arrange 1/2 of mushrooms and 1/2 of sliced capsicum on top, sprinkle 1/2 tsp oregano and 1/2 tsp garlic powder on top. Finally sprinkle 1 cup mozzarella cheese generously on top of pizza and drizzle 1 tbsp olive oil on top of cheese.

Place the prepared pizza in the center rack of the oven and bake at 200°C for 15 mins or until pizza base is slightly browned and cheese melted on top. Serve hot.

Home made Thin crust pizza

Tips and Tricks for perfect pizza

Do not top pizza with too much of sauce, too much of sauce makes pizza soggy.

Do not over crowd pizza with lots of toppings, again too much of topping does not give enough space to cook pizza properly, which again leads to soggy pizza.

Two to three toppings and 1/4 cup to 1/2 cup of pizza sauce is good enough for an perfect pizza.

Mushroom Maggi Noodles

Mushroom Maggi Noodles Recipe

Another exciting maggi noodles recipe with sauteed mushroom and bell pepper.

Ingredients

Button White Mushroom- 200 gms

Maggi Masala Noodles- 3 packet

Onion small minced- 1 no

Capsicum/ Bell pepper small( chopped)- 1 no

Ginger( minced)- 1 tsp

White pepper powder and Salt- if required

Oil- 1 tsp

Maggi Noodles Recipe

Method

Clean and slice the button mushrooms.

Heat oil in a sauce pan when oil is hot add minced onion, ginger and chopped capsicum, saute for few seconds. Next add the sliced mushrooms and saute for few more secs. Add water to the sauce pan as per maggi masala noodles packet instructions  Bring the water to boil, add the maggi masala noodles tastemaker and mix well. Now  break each maggi noodles cake into four and add it to the boiling masala water( if required season with salt and white pepper). Stir well the noodles, reduce the heat, cover the pan and cook noodles for 2 minutes or until semi dry. Serve hot.

Vellai Kurma/ White Mushroom Korma

This restaurant white korma is best sidedish for Idiyappam, Appam and Idli. Its usual to make white kurma with mixed vegetables I replaced mushrooms instead of veggies which tasted great. You can also serve this white korma with chapati, pulao or biryani.

White Korma

Ingredients

White button mushrooms- 2 packs( 400 gms)

Onion small( chopped)- 1 no

Ginger and Garlic paste- 1 tbsp

Curry leaves and Coriander leaves to garnish

Salt to taste

Oil- 2 tbsp

Water- 1 and 1/4 cups

Masala to grind

Grind below ingredients to smooth paste

Coconut grated- 1/4 cup

Green chilli- 5-6 nos

Fennel seeds/ Sombu- 1 tbsp

Kuskus/ Poppy seeds- 1 tbsp

For tempering( tadka)

Cinnamon stick- 1" piece

Cloves- 6 nos

Green cardamom- 4 nos

Mushroom Korma

Method 

Clean and quarter the mushrooms.

Heat oil in kadai add cinnamon, cloves and cardamom, fry until aroma rises. Add chopped onion and ginger garlic paste fry for few mins until onion turns transparent. Next add the quartered mushrooms, saute for few seconds. Now add ground masala paste, water and required salt. Mix well everything and simmer the korma on low heat for 5 mins. Finally garnish white kurma with curry and coriander leaves and serve hot.

Tips

Do not brown any ingredients while frying as it will change color of korma( gravy).

Try replacing mushrooms with fried paneer or parboiled vegetables.

Vellai Kurma

Chilli Mushroom

Chilli Mushroom

How to make Chilli Mushroom dry recipe

Ingredients

Button mushroom( cleaned and quartered)- 250 gms

Egg- 1 no( optional)

Cornflour- 3 tbsp

Maida/ All purpose flour- 3 tbsp

Rice flour- 1 tbsp

Baking soda/ Cooking soda- few pinch

White pepper powder- 1 and 1/2 tsp

Ajinomoto- 1/4 tsp

Salt to taste

Water required

Onion minced- 1/2 no

Green chilli minced- 1 no( +/- according to taste)

Ginger minced- 1 tsp

Garlic minced- 1 tsp

Chilli Vinegar- 1/2 tsp

Dark soya sauce- 2 tsp

Spring onions/ Scallion greens( chopped)- few tbsp

Chopped coriander/ cilantro leaves- few tbsp

Oil to deep fry

Chilli Mushroom Dry

Method

In a bowl add 1 egg, white pepper powder, salt, ajinomoto, cooking soda, cornflour, maida and rice flour. Beat all the ingredients well with a beater or a fork and add water if required. Beat until a smooth and lump free batter is formed. Heat oil in pan to deep fry, dip the mushroom pieces in the prepared batter and drop it into the hot oil. Deep fry the mushroom pieces until crisp and transfer the fried mushroom pieces to a plate. Next heat few tbsp oil in a pan, when hot add minced onion, green chilli, garlic and ginger toss well for few sec. Reduce heat and add soy sauce, chilli vinegar and required pepper, salt. Again toss well and add prepared mushroom pieces, increase heat and toss the mushrooms until well coated with sauce. Garnish the chilli mushrooms with chopped spring onion greens, coriander leaves and serve hot. 

Chilly Mushroom Recipe

Mushroom Cashew Pulao/ Kumbh Kaju Pulav

Mushroom Cashewnuts Pulao

Ingredients

Basmati rice cooked- 2 cups

Button mushrooms- 1 small box or 200 gms

Cashew nuts- 1/4 cup or 20 nos

Green chilly broken- 2 nos

Cumin seeds- 1 tsp

Salt to taste

Butter- 3 tbsp

Coriander leaves to garnish

Dry roast and grind to powder

Black Cardamom- 1 no

Cloves- 4 nos

Cinnamon stick- 1"

Black pepper corns- 1 tsp

Kumbh Kaju Pulav

Method

Clean the button mushrooms, quarter, wash and pat dry. Heat butter in a large pan, when butter starts to melt add the cashew nuts and fry on low heat until cashew nuts are browned. Remove the fried cashew nuts on to a plate, in the same butter add cumin seeds, broken green chilly and ground gram masala powder, fry for few seconds on low heat. Increase heat and add button mushroom to the pan and toss for few seconds. Add the rice, fried cashew nuts and required salt to the mushrooms. Gently mix everything well and garnish the mushroom and cashew nuts pulao with coriander leaves. Serve hot with curry of your choice.

Mushroom Cashew Pilaf

Mushroom Curry/ Mushroom Gravy

Mushroom Curry

Ingredients

White button mushrooms- 1 packet( 200 gms)

Onion large( grind to paste)- 1 no

Tomato large( chopped)- 1 no

Green chilli( break into halves)- 2 nos

Ginger and Garlic paste- 1 tbsp

Red chilli powder- 1 tsp

Coriander powder- 2 tbsp

Cumin powder- 1 tsp

Garam masala powder- 1 tsp

Turmeric powder- 1/4 tsp

Salt to taste

Oil- 3 tbsp

Cinnamon- 1" piece

Cardamom- 2 nos

Cloves- 4 nos

Curry leaves and Coriander leaves- few( to garnish)

Mushroom Gravy

Method

Clean and cut the button mushrooms into thick slices.

Heat oil in a sauce pan, when hot add the cinnamon, cardamom and cloves.

Fry the whole spices until the aroma rises.

Now add the ground onion paste and fry until the onion paste turns brown in color.

Add the ginger and garlic paste to the frying onion paste and sauté until the raw smell of ginger and garlic leaves.

Next add the chopped tomatoes, broken chilli, red chilli powder, coriander powder, cumin powder, garam masala powder and salt.

Fry until the tomatoes are mashed and the spice powders are cooked.

Now add the sliced mushrooms to the pan and stir well.

Mushroom will tend to leave some water, add some more water until desired consistency of the gravy is obtained.

Check the gravy seasoning, cover the pan with lid and cook mushroom gravy on low flame for 5 mins.

When the Mushroom Masala is done garnish with chopped curry leaves and coriander leaves.

Serve hot Mushroom Masala with Nan, Chapati, Jeera Pulao etc.

Mushroom Masala

Cream of Mushroom Soup.

This homemade cream of mushroom soup is a quick and simple soup which can prepared in 10 mins, its rich and creamy texture makes everyone to fall in love with it....

Homemade Cream of Mushroom Soup

Ingredients

White button mushrooms( thickly sliced)- 1 packet

White pepper powder- required

Nutmeg powder- few pinches

Cream- 1/4 cup

Salt to taste

Butter- 2 tbsp

Ingredients for white sauce( Basic white sauce recipe)

Butter- 4 tbsp

All purpose flour/ Maida- 4 tbsp

Milk- 3 cups( at room temperature)

Cream Of Mushroom Soup

Method

In a heavy bottom sauce pan heat 4 tbsp butter.

When butter starts melting add flour and fry flour for few secs on medium heat( make sure the flour is not burned).

When flour smell rises start adding milk slowly and whisk continuously until smooth and semi thick sauce is formed. Remove pan from heat and set aside.

In another sauce pan heat 2 tbsp butter, when butter starts melting add the sliced mushrooms and sauté for few secs and set aside.

Now add the sautéed mushroom to the prepared white sauce, season with nutmeg powder, white pepper powder and salt. Return pan to heat and adjust soup thickness by adding cream and more milk, check the seasoning. 

When soup starts to boil, transfer hot soup to bowls and serve.

Mushroom Soup

Kaikari Kalan Soup/ Indian Style Vegetable Mushroom Soup

Ingredients

Fresh green beans( chopped)- 1/2cup

Carrot( chopped)- 1/2cup

Cabbage( chopped)- 1/2cup

Button Mushroom( chopped)- 2cups

Onion large( chopped)- 1

Tomato large( chopped)- 1

Curry leaves- few

Coriander leaves- few

Red chilli powder-1 tsp

Black pepper powder- 1/2 tsp

Coriander powder- 2 tbsp

Water- 4 cups

Salt to taste

For tempering

Oil- 2 tbsp

Vadagam- 1 tsp----->for recipe click here

Method

In a large cooking pot add green beans, carrot, cabbage, mushroom, onion, tomato, curry leaves, coriander leaves, red chilli powder, black pepper powder, coriander powder, water and required salt. Bring the soup mixture to boil, check the seasoning and cook on medium heat for 5 mins. In a small sauce pan heat oil, when oil is hot add the vadagam and fry for a sec till the aroma rises. Add this tempering to the simmering soup and remove the soup from heat. Serve hot Kaikari Kalan Soup as starter with papad.

Mushroom Pulao

Ingredients

Basmati rice - 2 cups

Mushroom( Portobello or White Button) - 500 gms

Onion medium sliced - 2 nos

Green chili( broken into half) - 2 nos

Garam masala powder - 3 tsp

Ajinomoto - 1/4 tsp ( optional)

Saffron ( soaked in 1tsp milk) - 8 strands

Salt to taste

Oil and Butter - 2 tbsp each

Coriander leaves to garnish

Method

1. Wash and soak basmati rice in 3 cups water, in a rice cooker add basmati rice along with water in wich its soaked and season with 1 tsp salt, mix well. Cook rice until tender.

2. When rice is cooked spread rice on a large plate, sprinkle oil on rice( to prevent rice sticking to each other) and allow to cool.

3. Heat oil and butter in a pan, add sliced onions, mushrooms and green chilli. Saute for few seconds and reduce pan heat to the lowest. Now add garam masala powder, ajinomoto and 1/4 tsp salt to the pan and mix well.

4. Increase pan heat to high, add the cooked rice to the pan and mix well until the mushroom and rice are blended well. Remove from heat.

5. Finally add the saffron milk along with saffron strands on the mushroom pulao and garnish with coriander leaves.

Serve hot mushroom pulao with any curry.

Tandoori Mushroom Masala

Ingredients

Button mushroom sliced-1pack

Capsicum medium diced-1

Ginger and Garlic paste-1tsp

Thick curd-1tbsp

Tandoori masala-2tbsp

Kasoori methi( soaked in 1tsp warm water)-1tsp

Salt to taste

Oil-2tsp

Method

In a medium bowl mix ginger and garlic paste, curd, tandoori masala, kasoori methi and salt. Make a smooth paste and add the sliced mushrooms and diced capsicum. Mix well the mushrooms with masala paste and allow to marinate for 15 mins. Heat oil in a pan, when hot add the marinated mushroom and capsicum along with masala. Fry for few mins and cover with lid for 5 mins. Uncover the pan and sauté the mushrooms until semi dry. Serve hot with Roti. 

Kalan Kulambu/ Kuzhambu( Mushroom Curry.)

Ingredients

Mushroom/ Kalan( sliced)-250gms

Onion small chopped-1

Tomatoes small chopped-2

Garlic clove sliced-3

Kuzhambu thool-2tbsp

Turmeric-1/4tsp

Salt to taste

Coconut paste-3tbsp

Mustard seeds-1tsp

Method

Heat oil in a pan, add mustard seeds, when crackels add the onions and garlic. Fry for a min and add the mushrooms and tomatoes. Add kuzhambu thool, turmeric, coconut paste and salt. Add required water as mushrooms tends to leave some water. Boil for 5 mins and serve hot with steamed rice.

Broccoli Mushroom Gravy

Ingredients

Broccoli Chopped-2 cups

Mushroom Chopped-2 cups

Onions medium chopped-2

Tomatoes medium chopped-2

Green chilly slit-2

Chilly powder-2tsp

Turmeric powder-1/2tsp

Salt to taste

Cloves-2

Cinnamon-1/2"

Cardamom-1

Coriander leaves-few

Grind the following to fine paste-

Poppyseeds-1tsp

Grated coconut-1/2cup

Garlic cloves-1 or 2.

Method

Heat enough oil in a large pan. Add the cloves, cinnamon and cardamom, when the aroma rises add the chopped onions and slit green chilly. Saute for few minutes and add the broccoli, mushrooms and tomatoes. Fry for 2 mins. Now add the chilly powder, turmeric powder, required salt and ground paste. Add enough water, cover the pan with a lid and cook the curry until the broccoli is tender and curry becomes thick. Garnish with coriander leaves and serve hot with Rotis/ Chapati/ Pulkas.

Mushroom Fritters and Alphabets Pasta

Kids will love this dish, a only food filled with fun and learning experience. With combination of Mushrooms and alphabet pasta this dish is healthy too.

Ingredients for Mushroom Fritters

Button Mushrooms chopped-1cup

All purpose/ Maida flour-4tbsp

Rice flour-2tbsp

Cornflour-2tbsp

Soy sauce-1tsp

Chilly powder-1tsp

Salt to taste, Water required.

Method for Mushroom Fritters

Take a large bowl, add all the ingredients except the mushrooms. Whisk into thick batter, now add the chopped mushrooms. Next heat enough oil in a pan, when hot add spoonful of batter to the hot oil and deep fry the Mushroom fritters in batches till golden brown. Drain the mushroom

fritters and set aside on a paper towel. Mushroom fritters can be served as snacks too.

Ingredients for Sauted Alphabets

Alphabets pasta( cooked)-2cups

Onions finely chopped-1/2cup

Bell pepper/ Capsicum finely chopped-1/2cup

Spring onion greens-few tbsp

Garlic cloves chopped-2tbsp

Red Chilly flakes-2tsp

Soy sauce-1tsp

Ajinomoto-pinch (optional)

Pepper and Salt to taste

Method:

Heat oil in a wok, when hot add chopped garlic and chilly flakes. Fry for few seconds and add the onions and capsicum. Saute for few minutes, add the alphabet pasta and saute for 1 minute. Now season with soy sauce, salt and pepper. Finally add the mushroom fritters and spring onion

greens. Serve hot with ketchup.

Chettinad Mushroom Biryani/ Kalan Biryani.

A very Popular Chettinad biryani with mushrooms, a very tasty recipe often prepared at my home.

Mushroom Biryani

Ingredients

Button Mushrooms( thickly sliced)- 2 packet

Rice( Basmati/ Jeera samba)- 4 cups

Onion big( sliced)- 2 nos

Tomato big( chopped)- 2 nos

Ginger and Garlic paste-2 tbsp

Green chilly slit-2 nos

Turmeric- 1/4 tsp

Red chilly powder- 1 tsp

Salt to taste

Coriander leaves- 1/2 bunch
Mint leaves- 1 bunch
Oil- 4 tbsp
Cinnamon- 1" pieces
Cloves- 4 nos
Cardamom- 4 nos
Water required for rice

Masala Powder
(roast and grind below ingredients to coarse powder)

Pepper corns- 2 tsp

Saunf/ Sombu/ Aniseed- 2 tbsp


Garnish
Lemon slices and Coriander leaves

Kalan Biryani

Method

Wash and Soak rice in water for 15 mins. 
Clean mushroom and cut into thick slices.
Heat oil in deep pan, when oil is hot add the cinnamon, cloves and cardamom, fry until the aroma of whole spices rise.
Add onions and green chilly, saute until onion turns pink.
Add the ginger and garlic paste cook for few minutes and add the masala powder, turmeric powder and red chilly powder, fry for few more mins. 
Now add the mushroom slices, tomatoes, coriander & mint leaves. Season with salt. Mushroom will leave some water so the entire mixture will cook on it own juice and will become a thick gravy. 
At this point of time add water for the rice. Bring the mixture to boil, check the seasoning and add the soaked and drained rice. Cover the pan with a lid tightly and cook until the rice is done. Serve hot with Onion Raitha.

Chettinad Mushroom Biryani

Chettinad Mushroom Pepper Fry/ Chettinad Pepper Mushroom.

Chettinad Mushroom Pepper Fry

Ingredients

White button mushrooms (chopped) - 1 cup

Maida / All purpose flour -3 tbsp

Chick pea flour / Besan flour - 1 tbsp

Onion large (chopped) - 1 no

Tomato medium (chopped) - 1 no

Garlic cloves (chopped) - 5 nos 

Ginger (chopped) - 1" inch

Dry red chillies - 2 nos

Ginger-Garlic paste -1 tsp

Red chilli powder-1 tsp

Pepper powder-1 tsp

Salt to taste
Oil required

Dry roast and grind to coarse powder 
Black pepper corns - 1 tsp 
Sombu / Fennel seeds - 1 tsp

Method

Take a bowl mix maida, besan flour, chillipowder, pepper powder, salt and water, make thick batter. 
Dip the chopped mushrooms in this batter, deep fry battered mushrooms in hot oil till golden brown and set aside.
 Heat 2 tbsp oil in a sauce pan, when oil is hot add onions, red chillies, garlic and ginger. 
Saute for 2 mins and add ginger-garlic paste, when the raw smell leaves add tomatoes and saute well. 
Add pepper powder, chilli powder, salt and ground masala powder. 
Add 1 tbsp water and allow masala to cook for few minutes.
 Finally add the fried mushrooms and cook untill dry.