Here’s how you can make Creamy Mushroom Pasta at home.

Recipe for Creamy Mushroom Pasta

Ingredients

• 150g pasta [any variety]
• 2 tbsp butter
• 1 medium sized onion
• 5 – 6 garlic cloves, minced
• 200g mushroom [any variety]
• 2 tbsp all purpose flour [maida]
• 1 cup milk
• ¼ cup grated mozarella cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Pepper powder [for taste]
• Salt [for taste]

Preparation method

1. In a large pot, bring plenty of water to boil with a little salt.
2. Add the pasta and cook for 7 – 9 minutes until tender but not too soft. Reserve 2 – 3 tbsp of water, drain the rest of the water and set the pasta aside.
3. Clean mushrooms and chop them.
4. Heat butter in a saucepan, add onions, garlic and cook until the onions turn transparent.
5. Add chopped mushrooms and cook till they are tender. Add the flour and cook for another two minutes or until the raw smell goes away. Lower the heat and gradually add milk, little at a time, stirring constantly until the sauce is smooth without lumps.
6. Add cheese, pepper powder, dried basil, oregano and salt [as required].
7. Add the cooked pasta along with the reserved water and simmer for another two minutes. Top it off with grated cheese, if needed, and serve hot. Enjoy!

The post Gourmet at home: Creamy mushroom pasta appeared first on Complete Wellbeing.

Ingredients

• 200g button mushroom
• 2 tbsp garlic cloves, minced
• ⅓ cup finely chopped onions
• 2 tbsp finely chopped capsicum
• 1 tsp oil
• Grated mozzarella cheese
• Pinch of turmeric powder
• 1 tsp coriander powder
• 1 tsp chilli powder
• Salt [as per taste]

Preparation method

1. Clean the mushrooms and carefully twist the stem to remove it. Chop the stems finely.
2. Add oil to the pan. Add garlic and onions and saute till the onions turn transparent.
3. Toss in the capsicum and cook for a few minutes. Add the chopped mushroom stem, salt and all the spices. Cook until all the moisture evaporates. Leave it to cool.
4. Brush the mushroom caps with olive oil. Using a small spoon, fill each mushroom cap with the stuffing, pressing slightly to fill the caps well.
5. Preheat the oven at 180⁰ C for 10 minutes. Arrange the stuffed mushrooms on a baking tray and grill for five minutes.
6. Remove them from the oven, sprinkle some grated cheese on top and grill for another two minutes. Serve hot.

The post Cheese stuffed button mushrooms appeared first on Complete Wellbeing.

Ingredients

• 6 – 7 slices fresh baguette, cut diagonally
• 2 tbsp olive oil
• 4 – 5 garlic cloves, minced
• 200g button mushroom
• Few drops of balsamic vinegar
• ¾ tsp thyme
• Freshly grated pepper [for taste]
• Salt [for taste]

Preparation method

1. Slice Baguette diagonally into 1″ slices.
2. Preheat oven at 180⁰ C [broiler mode]. Place the bread slices and toast until golden brown and crisp. You can also toast it in a toaster or skillet, brushing a little olive oil.
3. Remove from oven and while hot, lightly rub the bread slices with a peeled garlic clove.
4. Heat olive oil in a pan, add minced garlic and chopped mushroom. Cook the mushroom for a few minutes on high heat, stirring constantly. Add few drops of balsamic vinegar and cook for a few more seconds. Add thyme, salt and pepper powder to taste. Remove from heat.
5. Spoon the mushroom mixture  on top of the toasted baguette slices. Drizzle a little olive oil and enjoy mushroom bruschetta immediately.

The post Easy mushroom bruschetta appeared first on Complete Wellbeing.

Makes: 6 toasts
Preparation time: 5 mins
Cooking time: 15 mins

Ingredients

• 2 cups [140 g] mushrooms, boiled and chopped finely
• 100g tofu, diced
• 2 cups [100 g] spinach, chopped finely
• 3 green chillies, chopped finely
• 2 spring onions with greens, chopped finely
• 1 large capsicum, chopped finely
• 1/2 cup white sauce or red sauce
• 6 slices whole-wheat bread
• ½ tsp black pepper powder
• 1 tsp dried oregano
• 1 tsp red chilli flakes
• Salt as per taste
• 2 tsp oil

Preparation method

1. Heat oil in a pan; sauté green chillies and spring onions for a minute.
2. Add capsicum; sauté for 2 minutes.
3. Add mushrooms, spinach and 1 tsp of salt; sauté for 3 minutes.
4. Add tofu and pepper; mix well.
5. Stir in white sauce and cook for 1 minute. Add salt as per taste.
6. Lightly toast the bread. Spread the mixture on toasted bread; sprinkle on some oregano and paprika. Serve hot.

The post Snack time: Capsicum and Tofu Toast (Vegan) appeared first on Complete Wellbeing.

Here I have used mushrooms to make a frittata. Frittata is an egg-based baked dish. It can also be made in a covered pan on the stove. A frittata is somewhere between an omelette and a quiche.

Ingredients

• 1 tsp oil
• ¼ cup chopped onion
• 1 tbsp garlic, minced
• ¼ cup chopped capsicum
• 1 ¼ cup chopped mushroom
• 4 eggs
• ¼ cup milk
• 2 – 3 tbsp grated mozzarella cheese
• 1 tbsp spring onion greens
• Salt and pepper powder [for taste]

Preparation method

1. Break eggs into a bowl, add milk and beat well. Add salt, pepper powder, spring onion greens and cheese to the mixture.
2. Heat oil in a pan, add onion, garlic and saute until onions turn soft. Add capsicum and saute for a few more minutes. Add mushrooms and cook until light brown.
3. Remove from heat and add the egg mixture. Stir well to combine.
4. Bake in a preheated oven for 10 – 15 minutes or until set. Remove from oven, add grated cheese on top and bake for another 2 minutes or until the cheese melts.
5. Slice and serve hot.

The post Try this mushroom frittata for a quick and healthy breakfast appeared first on Complete Wellbeing.

Locally grown produce is much less likely to be treated with harmful chemicals for increasing shelf life and reaches you fresh. Besides, it is better for the health of the planet too. Here’s a list of Indian alternatives for many popular super foods:

1. Blueberries to Jamun

Blueberries from America contain resveratrol, a wonder substance that delays ageing and keeps your blood vessels healthy. Resveratrol is also found in bright red, blue to violet fruits such as jamun, a terrific alternative to blueberries. Jamun is also known as Indian blackberry, black plum, Malabar plum or jambolan. Similarly raspberries can be replaced with strawberries for their anti-inflammatory and heart protective pigment. You can also have peanuts, pistachios, cocoa and dark chocolate for resveratrol.

2. Goji Berries to Indian Gooseberry (amla)

Goji berry aka Chinese wolfberry is pompous for innumerable health benefits when consumed either fresh or dried. It is rich in vitamin A and vitamin C. Most fruits and vegetables lose vitamin C on heating or drying. A befitting substitute is our amla or the Indian gooseberry, bursting with vitamin c, which it retains even after drying due to its protective compounds.  It’s a nourishing food for healthy hair, skin and to improve immunity.

3. Brazil Nuts to Sunflower Seeds

Brazil nuts from the Amazon region are the richest source of trace mineral selenium. The immune boosting antioxidant does wonders for thyroid function and maintaining metabolism. These same benefits can be got from sunflower seeds. These tiny goodies have gigantic benefit for the heart with monounsaturated fatty acids, and vitamin E. The same can be said for cashew nuts. Other sources of selenium are spinach, button mushrooms, lima beans, cabbage and broccoli.

4. Hemp Seeds to Chia Seeds

Hemp from central Asia is plush with alpha linolenic acid [plant omega-3] and high quality protein. A steal with an equal match is chia seeds offering omega-3 fatty acids, protein and high fibre cutting cost to a miniscule bit. Flax seeds are also a good source of fatty acids and are readily available across India.

5. Walnut to Pumpkin Seeds

Agreed that this pricey tree nut spread across from Asia to America has the highest alpha linolenic acid [omega-3]. But to give it tough competition we have the humble, inexpensive pumpkin seeds which are mostly discarded. These miniatures are ample in mono unsaturated fatty acids, magnesium that reduces blood pressure, and male virility boosting zinc. Akin are watermelon seeds that are seldom consumed too.

6. Oats to Flax

The European crop is the best source of soluble fibre that cuts blood sugar spike, eradicates cholesterol, controls weight and diabetes. If oats is not your favourite, trade it for flax for the same gain. Barley and beans are your next best bet.

7. Quinoa to Amaranth

The seed from Peru and Bolivia [South America] is sought after by fitness seekers for its high protein content which is gluten free and consumed as an unprocessed whole grain. An alternative is amaranth, the pseudo-cereal [also a seed] which originated from the west but is cultivated in Himalayan regions. It not only packs a punch with high quality protein as it contains an essential amino acid lysine which is lacking in other cereals but also supplies iron, calcium, and potassium.

8. Seaweed to Dill leaves

The dietary staple from Japan is now the most sought after gourmet shopping. The star is an algae growing wild along the shores [Nori, Kelp, sea lettuce], a powerhouse of nutrients with omega-3, calcium, magnesium, potassium, chlorophyll, vitamin B12, and high fibre. However it seems to be an acquired taste. A similar flavourful herb is dill with antimicrobial and anti-inflammatory influence with identical goodness.

9. Wild Salmon to Sardines

Wild salmon from the Alaskan region has the most potent marine omega 3, with the benefit of the lowest mercury contamination and vitamin D. Vitamin D offers benefits from the bone to brain with protection against diabetes, cardio vascular and cancer.  Barter with small fish as sardines and voila! You have summed up equivalent essential fatty acid minus the mercury. Mackerel is a next best.

10. Kefir to Curd

The fermented milk originated from North Caucausus mountains in Russia. The creamy tangy beverage is prepared form the kefir culture which is grainy and a blend of yeast and lactobacilli (bacteria). The drink with a characteristic flavour offers probiotics, the good guys responsible to boost immunity, strengthen bones, and reduce blood pressure and cholesterol. The Indian dahi is a champion to boast of the identical perks.

11. Shiitake Mushroom to Oyster Mushroom

The exotic Asian fungi originally from Japan and China is opulent in selenium, copper, B vitamins, vitamin D,  anti-fungal protein content and is a culinary delight in oriental cuisine. What conforms to the coequal nutrients with minimum cost is our country cousin oyster mushroom which is available year round and is low in calories and fat.

12. Kiwi to Guava

The furry ‘Chinese gooseberry’ or Kiwifruit originated in China and migrated to New Zealand and California for commercial cultivation. Bursting of vitamin C and vitamin K the fruit helps to ward off cold and heal wounds. Equally enriching is our modest guava, a super fruit exploding of vitamin C, vitamin A, lycopene for stroke reduction, potassium—a heart rate regulator, and high fibre, which is beneficial to bowel health.

13. Asparagus to Spinach 

The tender shoots of asparagus are consumed for its unique taste. They offer substantial folate which is important in pregnancy and Vitamin k that enhances calcium absorption, prevents its excretion in urine thereby fostering bone strength. Popeye’s spinach is parallel pick to meet both folate and vitamin K needs.

Next time you want to splurge on super foods from across the sea, pause… and procure local!

The post Wonderful Indian Alternatives for 13 “Super Foods” appeared first on Complete Wellbeing.