4:31 pm by Unknown
From : www.Food.com
Ingredients
1 red onion, sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushroom
1 cup white cabbage, shredded
1 cup carrot, shredded
1 cup chopped garlic sprouts or 1 cup chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package wonton skins, also called gyoza
salt
canola oil
Directions:
In a wok or large saute pan, add a little oil and saute onions and ginger.
Add the mushrooms and stir.
Add the cabbage, carrots and chives.
Season.
When mixture is soft, place in colander to drain.
Add the sesame oil and cilantro when mixture is cooled.
Check for seasoning.
Using the gyoza skins, make half moon dumplings keeping the bottom flat.
In a hot non-stick pan, coat with oil and place dumplings.
When bottom gets brown, add 1/4 cup of water and immediately cover.
This will steam the dumplings.
Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
Serve hot with soy sauce and vinegar for dipping.
1:50 pm by Unknown
My Clearification About All Recipes
From : Sulekha.com
Ingredients :
250 gm Firm tofu
150 ml Vegetable stock
20 gm sliced Shiitake mushrooms
1 Button mushroom- cut into 2 inch
1 thinly sliced Carrot
1 small thinly sliced Onion
1 1/2 tbsp Soy sauce
1 tbsp Cornflour
150 ml Oil
Method :
1.Wrap the tofu in a paper towel and remove the liquid and set aside for 10 minutes.
2.In a medium pot, add the vegetable stock and soy sauce, simmer over medium heat.
3.Add the carrot, shiitake mushroom, onion and button mushroom, bring to boil.
4.Mix the cornflour with 1 tbsp of water and add to the mushroom sauce.
5.Stir well the sauce and remove from heat.
6.Cut the drained tofu into halves and dust with cornflour.
7.Heat the oil and fry the tofu until turns to brown color.
8.Serve the tofu with mushroom sauce.
11:56 am by Unknown
From : bbcgoodfood
Prep: 30 mins
Cook: 40 mins
Serves 4
Ingredients
25g dried porcini (ceps)
50g butter
1 onion, finely chopped
1 garlic clove, sliced
thyme sprigs
400g mixed wild mushrooms
850ml vegetable stock
200ml tub crème fraîche
4 slices white bread, about 100g, cubed
chives and truffle oil, to serve
Method
1.Bring a kettle to the boil, then pour the water over the dried porcini just to cover. Heat half the butter in a saucepan, then gently sizzle the onion, garlic and thyme for 5 mins until softened and starting to brown. Drain the porcini, reserving the juice, then add to the onion with the mixed wild mushrooms. Leave to cook for 5 mins until they go limp. Pour over the stock and the reserved juices, bring to the boil, then simmer for 20 mins. Stir in crème fraîche, then simmer for a few mins more. Blitz the soup with a hand blender or liquidiser, pass through a fine sieve, then set aside.
2.Heat the remaining butter in a frying pan, fry the bread cubes until golden, then drain on kitchen paper. To serve, heat the soup and froth up with a hand blender, if you like. Ladle the soup into bowls, scatter over the croûtons and chives and drizzle with truffle oil.
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12:04 pm by Unknown
From : Tastyindianrecipe
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Servings: 6
Ingredients:
400 gms button mushroom
1/2 cup Green peas
2 onions sliced
4 tomatoes (cut into big chunks)
2 green chillies
1/2 tsp white sesame seeds
4-5 cashew nuts
5-6 cloves garlic
1 inch ginger
1 tsp red chilli powder
1/4 tsp turmeric powder
2-1/2 tsp coriander powder
2 tbsp garam masala powder
A pinch of red-orange food color
1 tbsp butter
3-1/2 tbsp fresh cream
1/4 tsp honey
4 tbsp oil
Fresh cilantro chopped
Salt to taste
How to make Shahi Mushroom:
1.Chop each mushroom in half i.e 2 pieces.
2.Heat oil in a pan and add whole green chillies, whole cloves of garlic and ginger.
3.Saute for few seconds and add slices of onion.
4.Shuffle the onion and fry until turns into golden brown color.
5.Cool down the fried onion.
6.Now in a blender add the fried onion, sesame seeds, cashew nuts and chunks of tomatoes.
7.Blend and make a smooth puree.
8.Heat the same pan in which onion was fried.
9.Add the puree, salt, red chilli powder and turmeric powder.
10.Mix well and cover the pan.
11.Leave the gravy to cook on low heat until becomes thick.
12.Add mushroom, Green peas, honey and 1 cup of water.
13.Cook for 2-3 minutes and then stir with remaining spices, food color and fresh cream.
14.Cook on low flame until mushroom cooked completely.
15.Finally add butter and garnish the dish with chopped cilantro.
16.Shahi Mushroom is ready to serve with rice, roti or naan.
Chef Tips:
1.I have used fresh mushrooms, whereas canned mushrooms are also fine.
2.You may garnish this shahi dish with chopped nuts of your choice.
3.Sugar can be added instead of honey.
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11:57 am by Unknown
From : Indianfoodforever
Ingredients:
100 gm mushroom
50 gm cottage cheese (paneer)
1 tomato (tamatar)
1 capsicum (shimla mirch)
1 tsp coriander leaves (dhania patti)
2 tbsp butter
1/2 cup curd (dahi)
2 tbsp fresh cream
1/4 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
4 bread slice
How to make mushroom toast :
Grate cottage cheese.
Finely chop mushroom, tomatoes, capsicum and coriander leaves.
Cook bread slices in a toaster.
Heat butter in a pan and fry mushroom, capsicum and tomato in it for 2 minutes.
Then add cottage cheese, red chilly powder, curd and salt.
Stir continuously and cook until water dries up. Then remove it from the flame.
Apply this mixture over the toast and garnish with coriander.
Serve them hot.
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12:33 pm by Unknown
From : Indianfoodforever
Ingredients:
2 cup rice (chawal)
3 onion (pyaj)
200 gm mushroom
200 gm cottage cheese (paneer)
2 capsicum (shimla mirch)
5-6 cauliflower (phool gobi) pieces
4 cloves (laung)
2 cinnamon pieces (dalchini)
2 bay leaf (tej patta)
6 tbsp clarified butter (ghee)
2 tsp salt (namak)
How to make mushroom pulao :
Soak rice for half an hour or so.
Boil rice in a container until it gets cooked properly and water dries up.
Finely chop onion.
Cut paneer cubes.
Cut cabbage into fine long pieces.
Cut mushroom into slices.
Heat ghee in a pan and fry paneer until light brown.
Take them out and keep aside.
Now fry onion in the pan until it turns pink.
Then add laung, dalchini, tej patta and mushroom. Fry for few minutes.
Then add shimla mirch, phool gobi, namak and paneer cubes along with little water. Cook at low flame.
When vegetables are cooked properly, remove it from the flame.
Serve them hot.
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12:28 pm by Unknown
From : Indiafoodforever
Ingredients:
1/2 kg fresh mushroom
1/2 kg water chestnuts (singhade)
2 cup vinegar (sirka)
40 gm jaggery (gud)
2 tsp red chilly powder (lal mirch)
2 tsp spice blend (garam masala)
2 tsp cumin seeds (jeera)
2 tsp salt (namak)
2 tbsp mustard seeds (raai)
2 tbsp aniseed (saunf)
2 tsp fenugreek seeds (methiana)
a pinch asafoetida (hing)
a pinch ginger (adrak)
250 gm mustard oil
How to make mushroom pickle :
Boil and peel singhade.
Wash mushrooms and cut them.
Let mushroom and singhade dry.
Grind jeera, raai, saunf, methidana.
Make adrak paste.
Heat 4 tbsp oil in a pan and fry singhade in it till it becomes light brown. Take them out.
Now fry adrak and remove it from the flame.
Add all the spices in it.
Now mix mushroom and singhade well so that masala is mixed well.
After 2-3 hours mix gud in sirka and cook.
Let it cool and mix with aachar.
Store in a jar and then put extra oil.
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12:25 pm by Unknown
From : Sulekha
Ingredients
Sliced Mushroom - 1/2 cup
Basmathi Rice - 3/4 cup
Spring Onion - 1 tbsp
Spring Onion Greens - 1 tbsp
Ground Pepper - 1 tbsp
Butter - 1 tbsp
Sliced Garlic - 2
Salt
Method
1.Cook the soaked rice till 3/4 th done.Then cool it.
2.After it get cooled add 1 tsp butter,crushed pepper,salt and mix it well.
3.Take a pan heat the butter,add sliced garlic and fry till golden brown,add spring onion and again fry it for a mins.
4.Now add ground pepper,mushroom and fry it.
5.When mushroom starts to leave water,add rice and mix it well.Finally add spring onion greens and serve it.
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12:21 pm by Unknown
From : Sify
Servings : 3
Time Taken : 15-30 mins
Ingredients:
For this gravy:
10 - 15 nos of button mushroom
1/2 cup of peas
1 tsp of ginger-garlic paste
oil
Salt
For grinding:
2 onions
2 green chillies
2 tomatoes
Bay leaf
2 nos of cloves
1 cinnamon stick
10 nos. of cashews
1/2 tsp of turmeric powder
1 tsp. of chilli powder
1/2 tsp. of garam masala powder
Method
Heat oil in a pan, add the bay leaf, cloves and cinnamon, saute them.Add the chopped onions, fry until they turn translucent.
Add green chillies,saute for a min.
Add the tomatoes with turmeric ,coriander,chilli and garam masala powders. Mix them well. Add cashews ,saute them well until the tomatoes gets cooked well.
Allow it to cool and grind them to a smooth paste adding little water.
Heat oil in a pan, add ginger garlic paste and saute them until the raw smell extracts from it.
Add peas and fry them until they get cooked in a medium flame.
Now add the grinded paste with sufficient water and allow it to boil.
Add the chopped mushrooms ,along with salt,cover and cook for 10 mins. in low flame.
Delicious Mushroom Peas Masala is ready to be served.Serve it hot with Roti's.
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12:15 pm by Unknown
From : Tastyindianrecipe
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Servings: 3-4
Ingredients:
1 cup button mushroom
1-1/2 cup basmati rice
200 gms paneer (cut in cubes)
2 tbsp ginger-garlic paste
2 green chillies thinly chopped
1/2 tsp cumin seeds
3-4 curry leaves
2 small onions thinly chopped
3-4 tomatoes chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp coriander powder
1/2 tsp garam masala powder
3 tbsp cashew nuts paste
1 tbsp almonds paste
Fresh coriander chopped
Few mint leaves chopped
Salt to taste
Vegetable/sunflower oil
Whole garam masala:
1 bay leaf
1 dried Kashmiri red chilli
2 cloves
3-4 black pepper corns
1 inch cinnamon
2 cardamoms
How to make Mushroom Paneer Pulao:
1.Heat sufficient oil in a pan and deep fry the cubes of paneer slightly golden. Keep aside.
2.Slice the button mushroom and keep aside.
3.Wash basmati rice 2-3 times thoroughly and soak in the water for about half an hour.
4.Add little amount of salt in rice and keep on boil until 3/4th done.
5.Heat a non-stick pan and add 2 tbsp of oil.
6.Add whole garam masala, cumin seeds and curry leaves.
7.Saute for few seconds and add green chillies along with ginger-garlic paste.
8.Saute for a minute. Now add chopped onion.
9.Stir for few seconds on medium high heat until onion translucent.
10.Now add chopped tomatoes, salt and spices.
11.Mix well and cover the pan.
12.Simmer the flame, leave the gravy to get ready in 3-4 minutes.
13.When the oil starts touching the sides of the pan, then you may add mushrooms.
14.Also add cashew nuts and almonds paste.
15.Add half cup of water and leave the mushrooms to tender.
16.When the gravy seems thick then add fried paneer.
17.Mix very gently and add boiled rice.
18.Toss and drizzle some drops of water over all on top of the rice.
19.Cover the pan, simmer the flame and leave the pulao to get cooked.
20.After 4-5 minutes, the pulao will get ready.
21.Finally garnish with chopped coriander and mint leaves.
22.Serve hot with roasted papad and yogurt.
Chef Tips:
1.You can use pre-boiled mushrooms.
2.Another way to make this delicious pulao is, take an oven proof bowl, make the layers of gravy, boiled rice and garnishing ingredients, add some water, cover with a tight lid and heat in the oven for 4-5 minutes just before serving.
3.You may garnish this pulao with your favorite dry fruits or blanched nuts.
4.This is one of the best pulao goes with any dal or curry dish.
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11:49 am by Unknown
From : Indianfoodforever
Ingredients:
1 tin mushroom
1 cup noodles
2 onion (pyaj)
10-11 garlic (lahsun) buds
1 cup cream
2 cheese cubes
3 tbsp butter
1 tsp carom seeds (ajwain)
salt to taste
1/2 tsp black pepper powder (kali mirch)
How to make mushroom noodles:
Boil noodles in a container with salt.
When it softens, strain and wash with cold water.
Take out mushrooms and cut into thin slices.
Keep the juice separately.
Finely chop onions and garlic.
Heat butter in a pan.
Put boiled noodles in it along with a pinch salt and fry. Take it out and keep aside.
Now heat remaining butter in a pan and fry onions and garlic until it turns pink.
Then add mushrooms and carom seeds for 2 minutes.
Then add salt, black pepper powder, juice taken out from tin and cream.
Cook for sometime and then add noodles and grated cheese.
Fry for a minute and then remove it from the flame.
Serve it hot.
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11:46 am by Unknown
From : Tastyindianrecipes
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Servings: 4
Ingredients:
200 gms mushrooms
1 big onion sliced
4 green chillies
1 inch ginger
5-6 garlic cloves
Few curry leaves
1 tsp cumin seeds
4 tomatoes thinly chopped
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1-1/2 tsp coriander powder
1/2 tsp garam masala powder
1 tbsp fresh lemon juice
1 tbsp dried fenugreek leaves (kasuri methi)
Fresh coriander leaves chopped
1 tbsp ghee
1 tsp oil
Salt to taste
Whole garam masala:
1 bay leaf
2-3 black peppercorns
2-4 cloves
1 tsp aniseed
1/2 tsp mace
1 green cardamom crushed
1 black cardamom crushed
How to make Mushroom Masala:
1.Chop the mushrooms in medium size pieces and keep aside.
2.Heat the oil in a kadai and add slices of onion.
3.Fry until onion turns into golden brown in color, remove on oil absorbent paper and allow to cool completely.
4.Now combine the fried onion, green chillies, ginger and garlic in a grinder.
5.Grind and make a smooth paste.
6.Heat the same kadai and melt the ghee in it.
7.Add whole garam masala, cumin seeds and curry leaves.
8.Saute for few seconds and add onion paste.
9.Stir constantly to change the color of onion paste.
10.After few seconds add thinly chopped tomatoes.
11.Mix very well and add salt, red chilli powder and turmeric powder.
12.Stir thoroughly until gravy becomes little thick.
13.Now add chopped mushrooms along with 1 cup of water.
14.Stir the dish with coriander powder, garam masala powder and lemon juice.
15.Cover the pan and leave to cook for 6-7 minutes on low flame until mushroom tenders.
16.When the nice color of gravy comes out, then garnish the dish with kasuri methi and chopped coriander.
17.Serve hot with rice or roti.
Chef Tips:
1.It is advisable to flavor the gravy with whole garam masala instead of garam masala powder, it’s because it brings the true aroma in mushroom masala recipe.
2.At the time of serving, smear the dish with a tsp of butter and a tsp of fresh cream and then enjoy restaurant style mushroom masala recipe.
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11:39 am by Unknown
From : Tastyindianrecipe
Preparation time: 10-12 minutes
Cooking time: 10 minutes
Servings: 2-3
Ingredients:
250 gm canned mushroom
1 medium size onion finely chopped
2 tomatoes finely chopped
1 inch ginger chopped
6-7 cloves garlic chopped
1 cup processed cheese
2 tbsp fresh cream
2 tbsp thick yogurt (curd)
2-3 green chillies finely chopped
1/2 tbsp ghee
1/2 tsp red chilli powder
1/2 tsp turmeric powder
3/4 tsp garam masala powder
Salt to taste
How to make mushroom malai:
1.Combine the yogurt, cream and processed cheese in a bowl.
2.Mix very well and keep aside.
3.Wash the mushrooms in normal water and cut into thin slices.
4.Melt the ghee in a non-stick pan and add green chillies, ginger and garlic.
5.Saute for 1-2 minutes on very low flame and add chopped onion.
6.Fry until onion turns into little pinkish in color.
7.Add tomatoes and sliced mushrooms.
8.Add salt and mix very well.
9.Cook for 4-5 minutes and add 2 cups of water.
10.Cook until gravy thickens and mushroom tenders.
11.Add the spices and cheese mixture.
12.Reduce the flame and coat the mushrooms very well with the creamy mixture.
13.Cook only for 2 more minutes and immediately remove from the heat.
14.Serve piping hot either as a snack dish or appetizer.
Chef Tips:
Do not add more amount of water if you want to serve this dish dry with roti or as a side dish with any gravy/curry recipe.
11:36 am by Unknown
From : Tastyindianrecipe
Preparation time: 5-8 minutes
Cooking time: 8-9 minutes
Servings: 4
Ingredients:
400 gm fresh mushrooms
2 green chillies silted
3-4 cloves garlic crushed
2 inch ginger julienne
1 small onion thinly sliced
1/2 tsp cumin seeds
A pinch of red chilli powder
A pinch of white pepper powder
2-3 whole black peppercorns
1 tbsp butter/margarine
Salt to taste
How to make Mushroom Magic:
1.Clean the mushrooms very well in the water and cut into thin slices.
2.Melt the butter in a non-stick and add green chillies and cumin seeds.
3.Allow the seeds to splutter and shuffle the onion slices and add into it.
4.Saute for 1-2 minutes on medium high flame.
5.Add ginger, garlic and peppercorns.
6.Saute and add the slices of mushroom.
7.Adjust with salt and spices.
8.Now stir the mushrooms over high heat for 5-6 minutes until water of mushrooms evaporates.
9.Serve hot as a delicious snack dish or a complimentary dish.
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11:32 am by Unknown
From : Indobase
Ingredients:
1 Cup diced mushroom
1/2 Cup diced onions
1/4 Cup green peas
1 Tomato
1 Spoon chilly powder
1 Spoon coriander powder
5 cashews
1/4 Cup water
Cooked rice
Coriander chopped to garnish
Salt to taste
Oil as required
How to make Mushroom Fried Rice:
Heat oil in a wok.
Fry cashew nuts and onions. Then add mushrooms, chilly powder, salt, coriander powder, green peas and tomatoes.
Add water in it. Fry till oil separates from the mixture.
Then mix cooked rice and garnish it with chopped coriander leaves.
Mushroom Fried Rice is ready.
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12:55 pm by Unknown
From : Tastyindianrecipe
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
8 bread sliced
2 cups fresh button mushrooms finely chopped
1 apple (peeled and finely chopped)
1 cup pineapple sliced
1 big onion finely chopped
1-1/2 cups milk
1 small cup fresh cream
3/4 cup white sauce
Salt to taste
1 tsp butter
Ground pepper powder to taste
1/4 tsp chaat masala powder
Few lettuce leaves
How to make Mushroom Basket:
1.Place the bread slices side by side on a greased baking tray.
2.Toss them until turns to brown. Keep aside.
3.Melt the butter in a non-stick pan and fry onion until translucent.
4.Now add apple, pineapple and mushrooms.
5.Stir in the salt, milk and spices.
6.Saute for few minutes over medium heat till it becomes dry.
7.Remove from the heat and set aside to cool.
8.Now fold in the fresh cream and white sauce and pour the prepared mixture over each bread slice.
9.Bake in preheated oven for about 2-6 minutes.
10.Serve hot on lettuce leaves.
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12:52 pm by Unknown
From : Madhurasrecipes
Preparation time : 20 mts
Cooking time : 30 mts
Serves : 2 people
Ingredients:
3 tbsp Oil
1/2 tsp Cumin seeds / Jeera
Whole Garam Masala - 1" Cinnamon stick,
2 cloves, 2 Black peppercorns, 1 Bay Leaf
1/2 tsp Garam masala
1 tsp Coriander powder
2 tsp Red Chilli powder
2 tbsp broken Cashew nuts
2 tbsp Whole Cashew nuts
1 Tomato
1 Onion finely chopped
Mushrooms 4 oz
1 tsp chopped Garlic
Method:
Wash and soak broken cashew nuts in warm water for 2 hours.
Add soaked cashew and one tomato in to mixie pot and blend to make very smooth puree.
Heat up oil, add whole garam masala, cumin seeds and finely chopped onions.
Fry onions until it gets light golden color.
Add chopped garlic, mix and cook for just about a minute.
Add coriander powder, garam masala, red chilli powder, mix and cook for 2 mts.
Add tomato puree, mix and cook for 7 to 8 minutes or until oil separates from the spices.
Add water depending on the gravy consistency you want. Add salt, sugar, mix, cover and cook for 5 mts.
Add whole cashews which were soaked in warm water for 2 hours and chopped mushrooms, mix well.
Cover up and cook until mushrooms are done.
Serve hot with Garlic naan, tandoori roti or Jeera rice!
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12:49 pm by Unknown
From :Tastyindianrecipe
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Servings: 3
Ingredients:
2 cup button mushrooms
1 inch ginger piece
2-4 garlic cloves
4 green chillies
Few curry leaves
1/2 tbsp mustard seeds
1 capsicum diced
2 onions cut into big chunks
2-3 tomatoes paste/puree
1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tbsp garam masala powder
1 tsp lemon juice
1 tsp dried fenugreek (kasuri methi)
1 tbsp clarified butter (ghee)
How to make Kadai Mushroom Curry:
1.Clean the mushrooms in normal water and then soak them in warm water for about 20 minutes.
2.Clean with the kitchen napkin and cut them into thin slices.
3.Do not remove the stems as they will be used for making this recipe.
4.Combine the onion, ginger, garlic and green chillies.
5.Grind and make a smooth paste.
6.Melt the ghee in a non-stick pan.
7.Add cumin seeds and curry leaves.
8.Allow to splutter and add onion paste.
9.Saute for few seconds until color changes.
10.Add tomato puree, salt and spices.
11.Mix well and cook for 2-3 minutes until ghee begins to separate.
12.Now add capsicum and mushrooms.
13.Also add 1 cup of water.
14.Mix well and stir with the lemon juice and dried fenugreek.
15.Cover the pan, simmer the flame and leave to cook until mushroom tenders.
16.Finally garnish with fresh cilantro and serve hot with rice or roti.
Chef Tips:
1.You can use thinly chopped onion instead of onion paste and make ginger-garlic paste separately.
2.Oil can be used instead of ghee.
3.It is very important that kadai mushroom curry must have medium thick consistency.
12:46 pm by Unknown
From : Sulekha
Ingredients :
250 gm Firm tofu
150 ml Vegetable stock
20 gm sliced Shiitake mushrooms
1 Button mushroom- cut into 2 inch
1 thinly sliced Carrot
1 small thinly sliced Onion
1 1/2 tbsp Soy sauce
1 tbsp Cornflour
150 ml Oil
Method :
1.Wrap the tofu in a paper towel and remove the liquid and set aside for 10 minutes.
2.In a medium pot, add the vegetable stock and soy sauce, simmer over medium heat.
3.Add the carrot, shiitake mushroom, onion and button mushroom, bring to boil.
4.Mix the cornflour with 1 tbsp of water and add to the mushroom sauce.
5.Stir well the sauce and remove from heat.
6.Cut the drained tofu into halves and dust with cornflour.
7.Heat the oil and fry the tofu until turns to brown color.
8.Serve the tofu with mushroom sauce.
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11:52 am by Unknown
From : Tastecom
Ingredients
1 1/2 tbs olive oil, plus extra to drizzle
garlic cloves, crushed
250g mixed wild mushrooms such as shiitake and oyster, sliced if large
250g Swiss brown mushrooms, sliced
100g baby spinach leaves
1/2 lemon, juiced
2 (15cm each) bought pizza bases
125g soft goats' cheese
2 tbs chopped fresh chives
Method
Step 1
Preheat the oven to 200°C.
Step 2
Place olive oil in a frying pan over high heat. When it is very hot, add garlic and mushrooms and cook quickly until mushrooms are just wilted but not releasing any liquid. Add the spinach and lemon juice and allow spinach to just wilt.
Step 3
Season with salt and cracked black pepper, then remove from heat.
Step 4
Spread the pizza bases with goats' cheese and place on a baking tray.
Step 5
Pile the mushroom mixture on top and drizzle with a little more oil. Bake in oven for 10 minutes. Sprinkle with chives to serve and a dollop of creme fraiche, if desired.
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