JW Marriott Kolkata
This is your Chef Ronit here again and as I craft a special dish on this special day, Fete de la musique (World Music Day) which was a music festival that began in France in 1982, I will request everyone reading this to turn your playlist on. Though music is in every day yet this day specially dedicated to music and Yoga gives us a reason more to love them. The way Yoga makes every one of us fit, the dish that I am sharing with you with surely enhance your body vitamins and proteins. Just as music touches hearts, souls, and make connections in people, food also touches every one heart, mind, and soul. There is a connection between food and music and as a chef, I didn’t want to miss this opportunity to bring a special dish for you all, and this will make your tea time better. So lets us jump and dive into the world of mushrooms and the stuffing into it.
Ingredients:
1. Mushrooms -100gms
2. Garlic-2tbspn
3. Salt-to taste
4. Boiled spinach – 1bunch
5. Chilli flakes – 2 tbsp
6. Cheese – 50gm
7. Chopped coriander – 3tbpsn
8. Refined flour – 50gms
9. Cornflour – 30gms
10. Breadcrumbs – 100gms
11. Black Pepper – 10 gms
12. Oil – for frying
Method:
Heat a pan. Add 2 tbsp of oil and chopped garlic and then saute. Add the mushroom stems (finely chopped which is optional), saute it for a minute and then add the chopped boiled spinach. Again saute it for a minute. Keep it aside in a bowl and let it get cool.
Then in the spinach filling add grated cheese, mozzarella cheese grated (optional), salt, crushed black pepper, chili flakes. Mix it nicely and keep aside and the filling is finally ready.
Now, take out the stem of the mushrooms and keep them aside. You can also add it to the filing by chopping it if you want to have more feeling of mushrooms. Then take the filling of spinach and put it inside the mushroom pockets and stuff it nicely.
Make a semi-thick consistency batter of cornflour and refined flour with water and add a pinch of salt, pepper and chili flakes to give extra sharpness to the dish. Take the mushrooms and coat it in the batter nicely. Take it out and crumb it in the breadcrumbs and fry it in the hot oil till golden and crispy.
Serve it hot with tomato ketchup and hot tea.
