Mushrooms

Lobia Khumbi (Black-eyed Beans with Mushrooms)

Sometimes the best meals come into your life quite unexpectedly and they stay with you forever – this is such a dish!

Many years ago I was planning a dinner party and one of the guests came with a painfully long list of dietary restrictions, chief amongst them being the double-act of inconvenience that is veganism and gluten intolerance! As I suffer from neither affliction, my instinctive response was just to cancel the dinner altogether, problem solved! Never one to back down from a culinary challenge, however, I decided to go ahead with the dinner after all and serve the mother of all vegan cuisines – I went Indian.

Lobia Khumbi (Black-eyed Beans with Mushrooms)Your rogan joshs and butter chickens aside, Indian food is perhaps the most karma-conscious cuisine in the world. With a mind boggling array of vegan and vegetarian dishes to choose from, one is never short of tasty delights from the sub-continent. An Indian feast is always a great option for a dinner party as the multiple dishes needed, allow you to cater for a wide range of tastes and needs, all without compromising the overall success of the meal. Generally speaking, whether the dish be vegan or laden with meat, all Indian food goes well together.

Which brings me to this particular recipe. Lobia Khumbi (Black-eyed Beans with Mushrooms) is a great addition to any Indian spread, be it part of a full-on feast or humble midweek meal. Hearty, wholesome and filling, this dish is so good it could almost turn me vegan! Whilst the black-eyed beans add an earthy undertone that balances out the spices, the mushrooms are actually the star of the dish, adding a “meatiness” that appeals to both meat-eaters and vegetarians alike. Add some tarka dhal and rice to the mix and you have a meal fit for the most pious (and discerning) monk. Who knew that good karma could ever be so damn dharma-delicious.

For more of my top picks for an Indian feast, please click here, or for more great Indian recipes from The Muddled Pantry, please click here

Note: this dish also makes an excellent alternative to your traditional sides dishes like mash potato, as it is mild enough to “fit” comfortably alongside most flavours. I recently served it with some pan-fried fish, sautéed kale and a tomato lemon butter sauce and it was absolute fusion-heaven!

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Mushroom Risotto

Mushroom RisottoIn my experience, when it comes to risotto most people’s frame of reference seems to be the omnipresent mushroom risotto. In fact, I would wager that precious few have ever tired any other sort of risotto and who could blame them – mushroom risotto is utterly delicious! Given its popularity, it is tempting to dismiss mushroom risotto as de rigueur but don’t. It is for good reason that this risotto remains an enduring classic and, as a bonafide fungi-fiend, I would rate it as perhaps my all time favorite mushroom dish.

Should you like to read more on my thoughts on risotto, please follow the link http://wp.me/P4JqRl-5z

RECIPE NOTE: The rice quantities for these recipes vary depending on the number of people you are feeding and whether you intend making the risotto as a main meal or an accompaniment. As a general rule of thumb, I use approx. 70-80ml of rice per person for a main meal and 50-60ml as an side dish. Generally, risotto recipes on my blog are based on 2 people eating a full portion.

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Veal Masala with Mushrooms

Veal MasalaMuch to my carnivorous delight veal has become increasingly easy to source in Cape Town and when I do chance upon it, I enviably buy some to make escalope milanaise (basically an Italian weiner schnitzel) for my partner’s dinner. I usually always make sure that there’s enough meat left over so that I can make myself one of my favourite Italian dishes – veal masala with mushrooms.

This sweet and satisfying meal is surprisingly easy to make and is just the right side of retro-dining chic without being a culinary cliché.

For more Italian recipes from The Muddled Pantry, please click here

Click here for the recipe