Stuffed Mushrooms (#Chinjabi)

"You don't need a silver fork to eat good food." (~Paul Prudhomme)

I got into the kitchen rather late this particular day. I was behind schedule by an hour and I didn't have a clue about what I was going to cook. I thought dal-chaawal (rice and dal) and perhaps a stir fry of some vegetable that cooks fast. I peeked into the refrigerator and my eye fell upon these gorgeous, big, white mushrooms! Immediately my mind began racing...flavours, colours...fusion possibilities...it was exciting. Chinjabi! yes, a good chinjabi stuffed mushroom dish. Along with that I did Pan Fried Potatoes check it out here: http://chef-on-the-run.blogspot.com/2013/10/black-eyed-peas-salad-pan-fried.html

Mushrooms aren't allowed on my diet, so I had to rely on feedback. I got a heartening one from the nanny, a Chilean, who is eating a different kind of 'comida' for the first time. She's never tasted any other food apart from her own Chilean fare...and utterly to my surprise and joy, she reinforced it by searching for my blog and commenting on it. So I think you're going to like it too...here we go Stuffed Mushrooms (#Chinjabi)

Ingredients

Mushrooms........................................4, big ones

For the marination

Chings All In One sauce...................4 tsps
Ketchup.............................................1 heaped tsp
Chilli vinegar....................................1 tsp
Garam masala..................................1/2 tsp, I recommend home made masala
Kashmiri red chilli...........................acc to taste

For the stuffing

Green peas......................................5-6 tbsps, If using frozen - thaw first
Ginger.............................................1/4" grated very fine
White pepper...................................a pinch. You can use black pepper if you don't have white
Fresh bread crumbs........................1 small slice. Remove the crusts and crumble

For the gravy sauce

Onion................................................1, small or 1/2 a big one, chopped small
Garlic...............................................5-6 big cloves, sliced along the length then chopped into teeny bits across the width
Spring onion....................................1, thin one, chop both parts green and white
Green chilli......................................1/2 a big one, sliced diagonally
Chings All In One sauce.................1, tbsp
Ketchup...........................................2 tbsps
Tomato puree..................................1 tbsp
White wine vinegar.........................1 tbsp
Salt..................................................a wee pinch
Peanut oil/sesame oil/ or EVOO....2 tbsps, & 2 tbsps or use any refined oil


Wash the mushrooms. Remove the stalks.
Now mix all the ingredients of the marinade together. Check for balance of flavour. Alter acc to taste.
Pour filling into each hollow, filling it 3/4.
Then using your finger, rub it into the tub of the mushroom gently. This way it gets into the folds and creases.

You can see how big the mushrooms were! It covered all my fingers!

Now, turn them over and prick each one with a fork. Not through and through, just deep enough below the surface for the marinade to soak in.
Rub the sauce over the top nicely, making sure it gets into the pores you poked into the top.
Leave to marinate for 25-30 minutes.

Heat some water. Add a bit of salt, not too much. You can't take out the salt from boiled peas and you'll ruin it...!! (I know you know that, just having some fun) When it begins to boil add the thawed peas.

While the water is boiling, chop the onions, garlic, spring onion, green chilli. But keep track of the peas. They shouldn't become squishy.

Remove the peas from the water and allow to stand in a colander or soup strainer so all the water drains out.

Now mash the peas, add the grated ginger, pepper. Check for seasoning. Add accordingly.

Stuff into each mushroom, to the top.

Keep aside.

To make the gravy sauce

In a non-stick fry pan, heat 2 tbsps oil.
Add the chopped garlic and onion. Not the spring onion.
Stir around and cook until just before it becomes limp. Lower heat.
Add a pinch of salt, the sauces and white wine vinegar.
Stir into the onions and garlic. Keep heat on simmer.
Add a little bit of water, about 1/4 cup or a little bit more. Cover and allow to simmer on low flame, for a few seconds.
Remove cover. If it's slightly thick, add the spring onions and sliced green chilli. Give it a stir.
Cover and cook for another 15-20 seconds. Remove from stove. It shouldn't be a thin pouring consistency.
Empty the sauce into the dish you will be using to serving it in.
Rinse the pan and put it on the fire again.

When the water has dried add 1 tbsp of oil and spread it around the pan. Lower heat to low.
Place the stuffed mushrooms top down. Allow to cook for about a minute.
Now turn over. Add 1 tbsp of oil. Allow to cook for one more minute.
Now raise heat to medium and cook for a few seconds then turn over, top down.

Add about 8-10 tbsps of water. Cover and cook for 30 seconds. Turn over. Cover and cook for another 30 seconds.
Pierce the mushroom with the tip of a knife to see if it's done. You don't want to overcook it. Turn off the fire.
(If you are using smaller ones, reduce the cooking time)

Using a flat spoon, scrape the pan under the mushroom as you lift it out. I ask you to do this so that you don't leave much of the pea stuffing behind!
Place the mushroom on the gravy in the dish. Continue to pick out all the others.
There will be some water left. With the spoon stir around to get remnants of filling, to make a nice thick gravy. Pour over the mushrooms in the dish.
Garnish with left over pea mixture. A dollop on each. Or just sprinkle some chopped cilantro.

Enjoy another delish Chinjabi dish.