Indian Stuffed Mushroom Recipe - Great British Chefs

Step 1

Preheat the oven to 200°C/gas mark 7

Step 2

To begin, prepare the mushrooms. Drizzle 2 tbsp of the melted oil and butter mixture over the mushrooms and season lightly with the sea salt. Lay the mushrooms on a heavy baking tray and cook in the oven for 8 minutes until tender. Allow to cool at room temperature and drain away any excess juices

Step 3

For the mushroom topping, heat the oil in a saucepan and once hot, add the mustard seeds, cooking until they begin to pop and crackle. Add the curry leaves followed by the chopped ginger, chilli and garam masala and cook for 1 minute. Remove from the heat and stir in the coconut milk, coconut milk powder and a pinch of salt. Taste, adjust the seasoning and allow to cool

Step 4

For the edamame bean filling, sauté the cumin seeds in the vegetable oil on a high heat until the seeds crackle. Add the chopped ginger and chilli, cook for 1 minute then stir in the edamame beans. Season with salt, cook for 1 minute, then tip the mixture into a bowl. Allow to cool fully

Step 5

Once cool, blitz the mixture in a food processor or high-powered blender to obtain a rough paste

Step 6

Fill the cooled, cooked mushrooms equally with the spiced edamame bean filling. Spoon the coconut milk mixture over the mushrooms to evenly cover the filling and reserve until needed

Step 7

For the broccoli marinade, mix together all the marinade ingredients in a large bowl. Rub over the blanched, drained broccoli florets and allow to sit in the fridge for 2 hours

Step 8

To make the moilee sauce, melt the coconut oil in a frying pan and add the chillies, garlic, onions, ginger and mustard seeds. Sauté over a medium heat until the seeds crackle

Step 9

Add the curry leaves and continue sautéing for 3–5 minutes until the onion is translucent. Add the turmeric and salt to taste, pour in the coconut milk and very gently simmer uncovered for 10 minutes, or until the sauce thickens slightly. Check the seasoning, remove from the heat and set aside until required

Step 10

To make the upma, heat the oil in a saucepan, add the mustard seeds and sauté over a medium heat until they pop and crackle. Add the curry leaves, green chilli, shallot and ginger and continue sautéing until the shallot is translucent

Step 11

Stir in the ground spices and salt to taste, mix well then add the vermicelli, courgette and 125ml water. Stir over a low heat until the vermicelli is tender. Remove from the heat and keep warm

Step 12

For the beetroot ketchup, place all the ingredients in a saucepan and boil over a high heat until the beetroot is tender, adding a little water if necessary. Blitz the sauce in a blender or food processor then pass through a fine sieve if necessary. Return to a clean pan and set aside to reheat before serving

Step 13

For the lentil podi, roast the lentils in a dry pan until toasted. Remove from the pan, then toast the curry leaves and chilli. Blitz the toasted ingredients, along with the powdered spices, to a course crumb texture and season with salt

Step 14

When you are ready to cook, preheat the oven to 240°C/gas mark 9 and turn the grill on to high

Step 15

Transfer the stuffed mushrooms to a roasting tray lined with a non-stick oven mat and roast for 4 minutes, or until a skewer inserted in the centre of each fillet mushrooms comes out hot to the touch

Step 16

Place the marinated broccoli florets on another tray and place under the hot grill until lightly charred. Brush with some of the melted butter and oil mixture

Step 17

Just before serving, reheat the moilee gravy. Brush a little beetroot ketchup on each plate and add the mushrooms. Place the tandoori broccoli on a small pile of the lentil podi and add a portion of the vermicelli. Garnish with coconut and micro cress, and serve with the moilee gravy on the side