From the pantry: Mushrooms

There are two kinds of people — those who hate mushrooms, and those who love mushrooms. Used widely in south Asian food, the mushroom’s musty flavour and heady aroma make it a great accompaniment for stir-fry and salads. Interestingly, it is also known to add a fifth taste called umami. Our expert chef whips up a simple mushroom signature dish and a reader sends in the recipe for a crisp mushroom bonda.

Mushroom Cheung Fun

Recipe by: Chef Stanley Lum Wah Cheok, head chef for India, KA Hospitality’s Yauatcha and Hakkasan

Preparation time: 25-30 minutes

Serves: Two


* Shiitake mushrooms: 40g

* Oyster mushrooms: 40g

* Shimeji mushrooms: 40g

* Cheung Fun mix batter: 120g

* Cheung Fun soya sauce: 10ml

* Salt to taste


* Parboil the mushrooms and drain the water.

* Stir-fry to cook the parboiled mushrooms on the wok. Add salt to taste.

* Spread the Cheung Fun mix batter on the flat steamer to cook the batter.

* Spread the mushroom filling and roll the Cheung Fun Mix batter sheet over the mushroom filling.

* Remove from steamer and serve with light warm soya sauce

Winning reader recipe: Crispy Mushroom Bonda

Recipe by: Lakshmi Khemani

Preparation time: 30 minutes

Serves: Two


* Button mushrooms (cut into two halves): 10-11

* Bread crumbs (put slices in a grinder): 2 slices

* Besan (gram flour): 2 tbsp

* Corn flour: 2 tbsp

* Red chili powder: 1/4 tbsp

* Ginger paste: 1/2 tbsp

* Salt to taste

* Oil for deep frying


* In a bowl, add besan, red chili powder, salt, ginger paste, a little water and corn flour. Stir till all lumps dissolve.

* Make a soft batter and keep aside.

* Take one mushroom slice at a time and dip into corn flour mixture.

* Coat it with bread crumbs and place it on a plate.

* Heat oil in a pan on medium flame, and slide the bread crumbs coated mushrooms in the pan.

* Fry it till both sides turn golden brown.

* Serve hot with coriander chutney or tomato sauce.

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