Treat yourself to a flavor-packed experience with our Mushroom Bhuna Qeema paired with flaky Paratha, highlighting the special umami touch of Elm Oyster mushrooms. Picture finely minced meat cooked to perfection, infused with aromatic spices, and enriched by the savory goodness of sautéed Elm Oyster mushrooms. Every bite brings a delightful mix of textures and flavors, giving a unique twist to the classic Bhuna Qeema. The umami goodness from the Elm Oyster mushrooms adds an extra layer of depth. Whether you fancy it for breakfast, lunch, or dinner, this dish guarantees a satisfying and tasty journey for your taste buds. Dive into the delicious fusion of Mushroom Bhuna Qeema and Elm Oyster mushrooms – a versatile and delectable choice for any meal!
Chef's Recommendation
Begin by gently brushing the mushrooms with a soft-bristled brush or a clean, damp cloth to remove any dirt or debris that may be clinging to them.
Since Superlicious Mushrooms are cultivated in a very clean environment washing is not required.
Pat the mushrooms dry with a clean towel or paper towel to remove any excess moisture.
Remove the stem by cutting it with a knife, place the top half of the mushroom on a cutting board, and cut into ½ inch thick pieces.
Other than black pearl & king oyster, most of the oyster mushroom stems are hard to cook & they are recommended to be discarded.
In a wok or a large pan, fry the onions in hot oil for 3-5 minutes on medium heat until light golden. Stir occasionally in the beginning for even cooking & more frequently as onion slices start to separate as threads.
Reduce the heat & give it a stir, then add chopped ginger, chopped green chilli and chopped garlic. Sauté for a few seconds till soft.
Add dry Spices when the mixture is cooked. Stir well for few seconds. (Try to use fresh spices for the best taste)
Add tomatoes and salt, stir well, cover, and cook for 5 minutes until tomatoes are soft and melted. You should see some oil separating on the sides of the pan.
Add beef mince and stir well, Cover and cook for 2-3 minutes. I used beef mince but any ground red meat is good. Let some of the water evaporate. Keep stirring at regular intervals.
Add In finally chopped elm oyster mushrooms in beef mince, cook till all of the water evaporates … Its usually takes about 5-6 Minutes.
Add butter, and fry qeema+Mushrooms on a medium-high flame, until oil separates and the ground meat turns brown.
Garnish with ginger, green chilli, and Coriander. Serve with paratha.
Always use sharp knife, when you use a dull knife to cut, you need to apply more force. As a result, the knife is more likely to slip and this increases the risk of injury.
In order to prevent contamination, it is important to clean your knife as soon as you’re done using it. Leaving your knife on your cutting board or in a sink full of soapy water clutters your kitchen and creates opportunities for contamination and injury.
Always use a cutting board when cutting ingredients. This will allow you to cut consistently and protect your work surface in the process.
Never leave your stove unattended while cooking. Stay in the kitchen while you're frying, grilling, boiling or broiling food. If you have to leave the room—even for just a moment—turn off the stove.
Keep cooking equipment clean. Crumbs in a toaster, built-up grease on the stovetop, and excess dust behind your appliances are fire hazards.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.