Meshroom (Mushroom- Baba's original)

Some things are pure comfort food. Sometimes it's the food, sometimes it's the smell and sometimes it is  the memory of a lazy Sunday morning. The bottom line is that it tastes good, never feels repetitive and is as reliable as the mattress that takes the shape of your body. It just is. Without demands, without expectations.

I have been neglecting my blog for sometime, been busy with getting into some new 'creative spaces'. It's been quite a struggle. Yesterday was a tough day, and all I wanted was to bury my face in a pillow and not wake up. But night and Ambar have ways of making me forget and wake up. I remembered feeling the same way on Sunday mornings with Baba's special mushroom (or meshroom as it is known in my house, owing to the way I said it as a child).

Here goes, from Baba:

Mushrooms: for Breakfast.

As versatile as the good ole aloo. Took me some time to discover.

Here's one old and early favourite. In this recipe it is important to note that “mushroom” must be pronounced “meshroom”. The origin (etymology, no?) is up for guesses.

Tangy Mushroom:

Slice button mushrooms (the ordinary variety), chop dhania patta/coriander leaves, hari mirch/green chillies (the hotter the better,proportion to be judged by the you/eaters !). 

For a 250gm standard packet of mushrooms three/four tbsps of chopped coriander and 2/3/4 green chillies. 

You will also need two tsps of vinegar (ordinary non malt vinegar) and one tbsp of dark soy sauce. After your first try,please play around with the proportions and write back for me to learn as well.

Flat nonstick saucepan on the fire, a tbsp of til/gingelly oil,heated and spread out.                                Put in a pinch of the greens (not all that you have chopped),in 15 secs :throw in the sliced m/rooms,let them sizzle in joy. 

Stir them around with love and see them turn a happy brown,add all the green stuff. Sprinkle salt and black pepper (optional) plus the vinegar,lower the heat. 

The m/room will have released some juice,let it reduce but not go dry. 

Add the tbsp of dark soy sauce. Adjust the moisture with plain water,adjust salt,sour and jhaal as per taste. Best served with scrambled eggs or hummus/baba ghanoush.

There will be a small amount of the runny stuff,neither fully dry nor a jhole.(Jhaal = teekha,hot to the taste, and, jhole = paani paani, watery sauce) It should be pleasurably jhaal,not more.

Serve with toast. I love my toast done in the oven using the minimum heat,that way you can get 4 to 6 slices done at one go.

Mushroom 2:

Simple. Slice them, sprinkle salt,white pepper (if not available, black pepper will do), a few drops of vinegar, give it all a loving knead without breaking anything ( I cant cook until I touch and speak to the stuff – my favourite dialogue “thank you my friends”). 

Once more, nonstick saucepan, a tbsp(max) of olive or til oil,hot and spread ( can be reduced to half a tsp,just spread it by hand the way you put oil on your skin). 

Pour in the m/rooms let them start their sizzle,stir gently,when it releases the moisture drop two/three finely chopped cloves of garlic,lower the heat and cover. 

At times the moisture released is scanty. Add a bit of water/veg stock if necessary.

Serve with:

Vegetables in the season, my faves : flat beans,cauliflower florettes,spring onions,carrots,boiled peas,capsicum, shredded cabbage,chopped tomatoes,chopped onions,chopped beans, broccoli, sliced pumpkin....in short anything,singly or combined anyways. Just grill them with a bit of salt,pepper,(Kakoli used her favourite herbs),a small amount of chopped garlic to finish with once you cover it. If you are ok sprinkle a bit of grated cheese at the end. Challenge : cooked but not limp ( a drop of vinegar smeared at the very start helps).

Cooking will make you feel good (what magic,put in inedible stuff and get the gift of lip smacking nourishment).