Mushrooms are fruit bodies of Fungi. In nature there are many varieties of mushroom, out of which some of them have been proved to be edible and delicious. The mushroom in fact deserves to be named “Easy grow” as it can be cheaply produced domestically by using old newspapers and jute sacks as its growing medium. It has remarkable substrate adaptability and a wide growth temperature range i.e. 15 to 30 degrees.

Button shaped mushroom in India are very popular. This variety is routinely cultivated all over the northern states of India, especially in the winter months as it requires 18 degree centigrade.

Vitamins and Minerals Mushroom can be a great supplement to a pure vegetarian diet. Although mushroom lack vitamin A, D and E, they contain

appreciable quantities of Thiamine, Riboflavin, Niacin, and Ascorbic acid commonly known as Vitamin B1, B2, B3, and C . Mushroom also have Minerals like potassium good for Heart, Calcium good for bones and Iron good for blood.

Selecting Mushroom is a tedious task. There are different types of mushroom one should look out for mushrooms with fresh and smooth appearances, free from major blemishes with a dry surface. Mushrooms are sometimes poisonous and once you learn their distinguishing features you will not confuse with dangerously poisonous species. There is no quick testing between edible and poisonous mushroom. To avoid poisonous mushroom follows these tips. 1) Identification of mushroom is very important, avoid any mushroom that looks like a parasol shape.2) Eat only small amount for the first time and wait for 24hrs. 3) Eat only firm fresh mushrooms. 4) Do not eat raw mushroom as it is not easy to digest.

Cleaning and Storing Mushroom should be done with care. Clean Mushroom with a damp cloth or soft brush to remove moss particles. They are best when stored in the refrigerator. They are to be used at the earliest. To prolong shelf life, store the fresh mushroom in a porous paper bag. Air tight container, which causes moisture condensation, leads to speedy spoilage.

Appetite
One can make many mouth watery dishes out of mushrooms be it snacks sandwiches pulao, salads, soup, bajjis etc.

Try out this Hot’n spicy mushroom fry.

Ingredients
Mushroom 500 gms

For Masala
Onion - 3 chopped
Tomatoes - 2 chopped
Ginger - a small medium slitted
Garlic - 4 or 5 pods
Green chillies - 2 slitt
Dry chillies - 3 slitts
Aniseed - 1tsp
Aniseed - 1tsp
Cloves, cardamom
and bay leaf - a few
Cashew nuts - 4 nos

Add to the masala
Turmeric powder - 1 tsp
Chilly powder - 1tsp
Corriander powder - 1tsp
Salt as required
Oil as required

For seasoning
Mustard - 1small tsp
Curry leaves - few

Masalas to be ground Without adding any oil roast and sauté well dry chillies, aniseed jeeraseeeds, cloves, cardamom, bay leaf, ginger, garlic, cashewnut,and grind it to a paste. In a vessel add oil and when it is hot add mustard seeds and curry leaves.

When they splutter well add Onions and the tomatoes. Let it cook well.

When it is sauted fit add the saffron, chilly powder, coriander powder, and salt. Let it boil well.

Add the mushroom and sprinkle water .

Add the grounded masala to form a thick gravy and cook for ten minutes.
Garnish with coriander leaves, serve hot, and have a sumptuous meal.

Mushroom is a very healthy and a vegetarian food, good to tackle all kinds of diseases. Try to add mushroom in your daily cooking recipe.