Mushrooms - Button 200 g

Mushrooms - Button 200 g

Rs. 71.00
Rs. 71.00
Rs. 75.00
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Button Mushrooms Overview

Button mushrooms, also known as Agaricus bisporus, are one of the most commonly consumed mushrooms worldwide. They are small, round, and white to light brown in color. These mushrooms have a mild flavor that intensifies when cooked, making them a popular ingredient in various cuisines. They can be eaten raw, cooked, or added to numerous dishes.

Health Benefits

  1. Low in Calories: Button mushrooms are low in calories, making them an excellent choice for weight management.
  2. Rich in Nutrients: They are a good source of vitamins (especially B vitamins), minerals (like selenium, potassium, and copper), and antioxidants.
  3. Supports Immune Health: Button mushrooms contain polysaccharides that may boost the immune system.
  4. Anti-Inflammatory: They have anti-inflammatory properties that can help reduce inflammation in the body.
  5. Heart Health: The potassium in button mushrooms can help regulate blood pressure and support heart health.

Nutritional Value (per 100g)

  • Calories: 22 kcal
  • Protein: 3.1g
  • Carbohydrates: 3.3g
  • Dietary Fiber: 1g
  • Fat: 0.3g
  • Vitamin D: 18% of RDI
  • Selenium: 28% of RDI

How to Eat

Button mushrooms can be consumed in various ways:

  • Raw: Add sliced mushrooms to salads for a crunchy texture.
  • Cooked: Sauté, roast, or grill mushrooms to enhance their flavor.
  • Stuffed: Fill with cheese, breadcrumbs, or meats and bake.
  • Soups and Stews: Add to soups or stews for additional flavor and nutrition.

Indian Recipes

1. Mushroom Masala

Ingredients:

  • Button mushrooms: 250g, sliced
  • Onion: 1, finely chopped
  • Tomato: 1, pureed
  • Ginger-garlic paste: 1 tbsp
  • Green chilies: 2, slit
  • Turmeric powder: 1/2 tsp
  • Red chili powder: 1 tsp
  • Garam masala: 1 tsp
  • Oil: 2 tbsp
  • Salt: to taste
  • Coriander leaves: for garnish

Instructions:

  1. Heat oil in a pan; add onions and sauté until golden.
  2. Add ginger-garlic paste and green chilies; sauté for 2 minutes.
  3. Stir in the tomato puree, turmeric, red chili powder, and salt; cook until oil separates.
  4. Add sliced mushrooms; cook until mushrooms are tender.
  5. Sprinkle garam masala and garnish with coriander leaves. Serve hot.

2. Mushroom Biryani

Ingredients:

  • Basmati rice: 1 cup, soaked for 30 minutes
  • Button mushrooms: 200g, sliced
  • Onion: 1, sliced
  • Ginger-garlic paste: 1 tbsp
  • Biryani masala: 1 tbsp
  • Yogurt: 1/2 cup
  • Bay leaves: 2
  • Cloves: 2
  • Cardamom: 2
  • Oil: 2 tbsp
  • Salt: to taste
  • Water: 2 cups

Instructions:

  1. Heat oil in a pot; add bay leaves, cloves, and cardamom; sauté for a minute.
  2. Add sliced onions; fry until golden brown.
  3. Add ginger-garlic paste and sauté for 2 minutes.
  4. Stir in mushrooms and cook until soft.
  5. Add yogurt, biryani masala, and salt; mix well.
  6. Add soaked rice and water; bring to a boil. Cover and cook on low heat until rice is done.

3. Mushroom Soup

Ingredients:

  • Button mushrooms: 200g, sliced
  • Onion: 1, chopped
  • Garlic: 2 cloves, minced
  • Vegetable broth: 4 cups
  • Cream: 1/2 cup
  • Butter: 2 tbsp
  • Salt and pepper: to taste
  • Fresh parsley: for garnish

Instructions:

  1. Melt butter in a pot; add onions and garlic; sauté until soft.
  2. Add sliced mushrooms; cook until browned.
  3. Pour in vegetable broth and bring to a boil; simmer for 15 minutes.
  4. Blend the mixture until smooth; stir in cream and season with salt and pepper.
  5. Garnish with fresh parsley before serving.

4. Mushroom and Peas Curry

Ingredients:

  • Button mushrooms: 250g, sliced
  • Green peas: 1 cup, boiled
  • Onion: 1, finely chopped
  • Tomato: 1, chopped
  • Ginger-garlic paste: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Red chili powder: 1 tsp
  • Oil: 2 tbsp
  • Salt: to taste
  • Fresh coriander: for garnish

Instructions:

  1. Heat oil in a pan; add onions and sauté until golden.
  2. Add ginger-garlic paste and sauté for 2 minutes.
  3. Stir in chopped tomatoes, turmeric, red chili powder, and salt; cook until tomatoes are soft.
  4. Add sliced mushrooms and peas; cook until mushrooms are tender.
  5. Garnish with fresh coriander and serve with rice or roti.

5. Stuffed Mushrooms

Ingredients:

  • Button mushrooms: 12, stems removed
  • Paneer: 100g, crumbled
  • Onion: 1, finely chopped
  • Green chilies: 1, chopped
  • Coriander leaves: 2 tbsp, chopped
  • Salt: to taste
  • Oil: 1 tbsp

Instructions:

  1. Preheat oven to 180°C (350°F).
  2. Heat oil in a pan; add onions and green chilies; sauté until soft.
  3. Mix crumbled paneer and salt into the onion mixture.
  4. Stuff the mixture into the mushroom caps.
  5. Place stuffed mushrooms on a baking tray and bake for 15-20 minutes until golden.

Non-Indian Recipes

1. Garlic Butter Mushrooms

Ingredients:

  • Button mushrooms: 250g, whole
  • Butter: 3 tbsp
  • Garlic: 3 cloves, minced
  • Fresh parsley: 2 tbsp, chopped
  • Salt and pepper: to taste

Instructions:

  1. In a skillet, melt butter over medium heat.
  2. Add garlic and sauté for 1 minute.
  3. Add mushrooms and cook until tender; season with salt and pepper.
  4. Garnish with fresh parsley before serving.

2. Mushroom Risotto

Ingredients:

  • Arborio rice: 1 cup
  • Button mushrooms: 200g, sliced
  • Onion: 1, chopped
  • Vegetable broth: 4 cups, warmed
  • White wine: 1/2 cup
  • Parmesan cheese: 1/2 cup, grated
  • Olive oil: 2 tbsp
  • Salt and pepper: to taste

Instructions:

  1. Heat oil in a pan; add onions and sauté until translucent.
  2. Add mushrooms and cook until soft.
  3. Stir in rice and cook for 2 minutes.
  4. Pour in white wine; cook until absorbed.
  5. Gradually add broth, one ladle at a time, stirring frequently until rice is creamy.
  6. Stir in parmesan, season with salt and pepper, and serve.

3. Mushroom Quiche

Ingredients:

  • Button mushrooms: 200g, sliced
  • Eggs: 3
  • Milk: 1 cup
  • Cheese: 1 cup, grated
  • Pie crust: 1 (store-bought or homemade)
  • Onion: 1, chopped
  • Salt and pepper: to taste

Instructions:

  1. Preheat oven to 180°C (350°F).
  2. Sauté onions and mushrooms in a pan until soft.
  3. In a bowl, whisk eggs, milk, salt, and pepper.
  4. Place the pie crust in a baking dish; add sautéed mushrooms and onions.
  5. Pour the egg mixture over the filling and top with cheese.
  6. Bake for 30-35 minutes until set and golden.

4. Mushroom Stir-Fry

Ingredients:

  • Button mushrooms: 250g, sliced
  • Bell pepper: 1, sliced
  • Broccoli: 1 cup, chopped
  • Soy sauce: 3 tbsp
  • Garlic: 2 cloves, minced
  • Olive oil: 2 tbsp
  • Salt and pepper: to taste

Instructions:

  1. Heat olive oil in a wok; add garlic and sauté for 1 minute.
  2. Add mushrooms, bell pepper, and broccoli; stir-fry for 5-7 minutes.
  3. Add soy sauce, season with salt and pepper, and cook for an additional minute.

5. Mushroom Tacos

Ingredients:

  • Button mushrooms: 200g, diced
  • Tortillas: 4
  • Avocado: 1, sliced
  • Salsa: 1 cup
  • Lime juice: 1 tbsp
  • Olive oil: 1 tbsp
  • Salt and pepper: to taste

Instructions:

  1. Heat olive oil in a pan; add mushrooms and cook until browned.
  2. Season with lime juice, salt, and pepper.
  3. Fill tortillas with cooked mushrooms, avocado slices, and salsa. Serve immediately.

Button mushrooms are a versatile vegetable that can enhance a variety of dishes, both traditional and modern. Enjoy experimenting with it in your cooking!

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