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Mushroom

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Mushroom
 is an ingredient used in Indian cooking
Also known as: 
Khumb, Kukurmutta, gagandhool, guchhi

Description: 
Any of various fleshy fungi of the class Basidiomycota, characteristically having an umbrella-shaped cap borne on a stalk. Mushroom is the common edible fungus of fields and meadows. Button mushroom is widely available; varies in colour from white to light brown and in size from small to jumbo stuffer; plump and dome-shaped; pleasing flavour intensifies when cooked. 

Commonly used in: 
Stir fries, curries, soups, stews, stocks, dips, and sauces.

Health benefit: 
Among other things, mushrooms are free of cholesterol and contain small amounts of essential amino acids and B vitamins. However, their chief worth is as a specialty food of delicate, subtle flavour and agreeable texture. The common mushroom is more than 90 percent water, less than 3 percent protein, less than 5 percent carbohydrate, less than 1 percent fat and about 1 percent mineral salts and vitamins.

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Rajeswari Vijayanand

Rajeswari Vijayanand

Rajeswari Vijayanand is a popular blogger from Singapore who shares innovative Indian recipes and loves to experiment with diverse cuisine.

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