Shumaila Chauhan's Bharwan Mushrooms have a tickle-your-tastebuds salty-sweet-spicy stuffing with intriguing ingredients like walnuts, milk powder, black pepper and pomegranate.
Baked till they sizzle, they are nutrient-rich too.
Make these mushrooms part of your fabulous Raksha Bandhan feast -- pair them in the first course with Ramapriya Suresh's Katori Chaat or Maharaj Ganga Singh's mixed-lentil Dahi Vada..
Then for the main course, try Chef Varun Inamdar's Paneer Dum Biryani or Bethica Das' Raw Jackfruit Dum Biryani.
Finish with Manjula Nair's Sweet Aval or Chef Ranveer Brar's caramel-flavoured Shrikhand.
Chandigarh-raised, Chauhan says she belongs to a family of foodies and the home-cooked meals were the best. Her dad doesn't cook much 'but when he does he makes a mean spaghetti sauce and some pretty juicy and flavorful chicken kebabs'.
Bharwan Mushrooms
Serves: 2
Ingredients
Method
Editor's Note: For vegan stuffed mushrooms, replace the milk powder with grated vegan cheese.
For a Jain version, skip the onions and replace the grated ginger with saunth or ginger powder.
Shumaila Chauhan is the creator of the food blog Novice Housewife.
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