Mushroom Bhutti is a typical Konkani dish made with mushrooms and freshly ground aromatic coconut masala. Vegan and Gluten free.
Some time back, my blogger friend Richa Gupta, wanted a few food bloggers to contribute to a recipe collection for an e-book project that she was working on.
It was a good opportunity for a good cause. We were planning to donate the money from the e-book sales to a charity.
But sometimes things do not go as planned.
I decided on a recipe that I wanted to be part of the book, BUT never got around to submitting it. 🙁
It has been sitting in my drafts folders for over an year now and finally I decided that it should see the light of the day.
The recipe I chose for the e-book collaborative was that of Mushroom Bhutti, a dish from the Konkani cuisine.
In Konkani, this dish is called the Alambe Bhutti, Alambe being mushrooms.
There are special kind of wild mushrooms which grow in the Western Ghats, especially after the first monsoon rains of the season. It is said that Alambe Bhutti/Mushroom Bhutti tastes wonderful when you use those mushrooms.
I never had the luck of tasting mushroom bhutti with those particular wild mushrooms, I have always satisfied my craving using the store bought white mushrooms.
It tastes wonderful nevertheless.
So.... this is my way of connecting to my roots, keeping in touch with the traditions, yet making do with whatever is available locally as much as possible.
Here is hoping that at some point in my life, I do get to taste the wild mushroom bhutti.
Till then... 🙂
Mushroom Bhutti Recipe Notes
- Clean the mushrooms in cold water just before you are ready to cook with them to prevent water logged mushrooms. You can even pat dry them with a paper towel. I prefer to wash the whole mushroom and then chop them to desired size. To learn more, read this article from Cook's illustrated.
- Use coconut oil for authentic taste.
- If you cannot find Byadagi chilies (read more about these special chillies here), use whole red chillies of your choice. Adjust the number of chillies used to suit you taste.
- I have also used a combination of 1 teaspoon ground Paprika and 1 teaspoon ground Cayyene instead of whole red chillies; adjust the proportions to suit your taste.). When I use ground Cayenne and Paprika, I do not roast them.
- This is a dry sabji, so make sure the liquid evaporates completely when you cook mushroom bhutti.
- If you like the kachha (raw) taste of coriander seeds, no need to roast them.
- If you don't like mushrooms, you can try the dish with cabbage.
- Serving Suggestions:
Mushroom Bhutti Recipe
- 250 grams Mushrooms; chopped into small pieces
- 150 grams Onion; finely chopped
- 1 cup grated coconut fresh or frozen & thawed
- 1 teaspoon tamarind pulp
- 1 teaspoon coriander seeds
- 3-4 Byadagi Chillies; adjust to taste See recipe notes
- 1 tablespoon oil; divided
- Salt to taste
- Heat 1 teaspoon oil in a skillet over medium heat and roast the coriander seeds and byadagi chilles separately. Grind the roasted chillies , coriander seeds, tamarind pulp and coconut to a smooth paste by adding as little water as possible. The ground paste should be thick.
- To the same skillet, add rest of the oil and when hot, add the chopped onions. Saute till translucent.
- Add the chopped mushrooms and stir to combine. Cook uncovered for 3-4 minutes. Now add the ground coconut masala paste and mix well. Add salt and cook covered for 5-8 minutes or until the mushrooms are cooked thoroughly. Cook uncovered till all the liquid evaporated.
- Serve hot .