Affordable and packed with nutrients, mushrooms can be used for various types of dishes. Mushrooms, also a fav in my house, at least once a twice a week for a soup (Turmeric Mushroom Soup or Broccoli Mushroom Soup) or side dish (Braised Chicken Feet With Mushroom), including the once a while Vegetarian Mutton Rendang. So I buy the fresh mushrooms as well as stock up the canned ones. Indeed, when hard pressed for time, the saviour has to be the canned mushrooms. On this day, instead of replicating a familiar dish, I made these mushrooms rolls and paired them with a yoghurt coriander dip.
For the rolls
1 can (300g) button mushrooms - drain out water and spin in the food processor or finely chopped.
1 medium size onion - chopped
1 stalk spring onion - chopped
A pinch of garam masala or mix spice
1 tsp plain chilli powder
1 tsp coriander powder
Salt to taste
Oil for frying
1 egg - lightly beaten
1 cup bread crumbs
For yoghurt sauce
2 tbsp yoghurt
1/4 inch ginger - chopped
1 stalk coriander leaf - chopped
Salt to taste
Add all ingredients for the rolls except oil into a bowl.
Mix well and shape into medium size rolls.
Dip into coating ingredients; over egg and next the bread crumbs.
Deep fry till golden brown and remove.
Stir all ingredients for yoghurt sauce and serve with fried rolls.
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