#mushroomlovers – Reetika Mitra https://reetikamitra.com Fooding Around Wed, 09 Sep 2026 04:48:56 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.6 https://reetikamitra.com/wp-content/uploads/2020/04/cropped-icon-32x32.png #mushroomlovers – Reetika Mitra https://reetikamitra.com 32 32 Creamed Spinach and Mushroom https://reetikamitra.com/mainstays/creamed-spinach-and-mushroom/ Wed, 09 Sep 2026 04:48:56 +0000 https://reetikamitra.com/?p=7440 While Popeye was a favourite cartoon for my son, spinach surely wasn’t and I have always tried different ways to get him to have spinach without just swallowing it down with eyes closed. My experiments led me to this combination and after trying many versions, this recipe is the one that hit the bulls eye. Not only does my son relish this dish so does my husband who tends to shy away from anything with cream or white sauce. This time on our trip to the US, I made this dish for my son again and both he and his vegetarian friends just loved it. This is a simple yet wholesome dish and convenient to make. This dish does not need to be baked and that saves time. In India, I normally use the fresh spinach but this time in the US, I used the frozen chopped spinach which made things lots easier without impacting the taste. Try and use fresh baby spinach if available. Do not forget to sauteed the spinach and mushroom with butter initially for that added taste. For those who are not fond of cream, you can use soya or almond milk with tapioca flour instead to thicken the dish. This dish is quite plain to the Indian palate. So I added some seasoning such as red chili flakes, oregano and all- purpose seasoning. The Creamed Spinach and Mushroom can be paired with all kinds of bread including sourdough and Pita to make a full meal. It is a great way to enjoy the goodness of spinach and mushroom without compromising on the taste.

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Creamed Spinach and Mushroom

  • Author: Reetika Mitra
  • Prep Time: 10 Mins
  • Cook Time: 15 Mins
  • Total Time: 25 Mins
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Description

The Popeye Special

Ingredients

  • 3 cups fresh Spinach (or 1 cup frozen Spinach)
  • 2 cups sliced Mushrooms (Button, Cremini, Shiitake)
  • 1–2 Tbsp vegetable Oil
  • 1 ½ Tsp Butter
  • 4 cloves Garlic, finely minced
  • 1/3 cup Sweet Corn Kernels
  • 1/2 cup Milk
  • 1/2 cup Cooking Cream
  • 1/2 cup grated Mozzarella cheese
  • 1 tsp Flour (you may use All Purpose flour, Tapioca flour)
  • 1/2 Tsp Red Chilli Flakes
  • 1/2 Tsp Oregano Seasoning
  • 1 Tsp All Purpose Seasoning
  • Salt and freshly crushed Black Pepper for seasoning

Instructions

  1. Blanch the spinach in boiling water for 10 seconds before taking them out with the help of a slotted spoon and immediately dipping them in a bowl of ice water.
  2. Once cool, squeeze the excess water off the spinach and place them in a dry bowl.
  3. The above step can be done away with, if you get hold of frozen spinach.
  4. Heat oil and butter in a pan over medium. Add the finely sliced onion, green chillies followed by the minced garlic.
  5. Stir for 3-4 minutes or until the onions are light brown and the garlic turns aromatic.
  6. Next, over medium-high flame add the sliced mushrooms and keep sautéing for another 2 minutes.
  7. Lower the flame to a medium-low and add the blanched spinach along with the corn kernels.
  8. Now add the milk, cream salt and pepper to season. Cook for 2-3 minutes.
  9. You may add slurry made out of the tapioca or all-purpose flour if you need to thicken a bit. This is entirely optional.
  10. Lastly, generously sprinkle the grated Mozzarella all over the pan, covering all of the spinach-mushroom-corn mix. Cover with a lid and cook for a bit till the cheese melts over a medium-low flame.
  11. Open the lid, season with the red chilli flakes, Oregano seasoning and All Purpose seasoning.

Nutrition

  • Serving Size: 4
]]> Truffle Mushroom Pâté https://reetikamitra.com/startup-ideas/truffle-mushroom-pate/ https://reetikamitra.com/startup-ideas/truffle-mushroom-pate/#comments Sun, 31 Aug 2025 06:08:10 +0000 https://reetikamitra.com/?p=7292 This is an attempt to stop my frequent visits to Ditas Mehrauli, just to gorge on their heavenly addictive Truffle Mushroom Pâté. I decided to try making it at home. Can’t claim it to be as good, but hoping to be there soon. Happy that my Truffle Oil came of good use! Added caramelized onion, toasted garlic and walnut, ricotta for extra creaminess. Getting the texture of the dish right is important, not too smooth nor too chunky. This dish accompanies well with crackers or on toast. It serves as a good party starter and you can also serve if for breakfast with eggs and toast. For Vegan’s this is a good option. In my recipe I have used Cremini mushrooms though the original recipe suggests the use Shitake mushrooms. I think it is good to explore different mushroom varieties to see what combines well, based on your personal taste. Once prepared the Pate stays good for a week in an air tight container in the refrigerator. So go ahead and give this dish a try in your kitchen.

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Truffle Mushroom Pâté

★★★ 2.5 from 517 reviews
  • Author: Reetika Mitra
  • Prep Time: 10 Mins
  • Cook Time: 15 Mins
  • Total Time: 25 Mins
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Description

For the love of Mushrooms

Ingredients

  • 300 gms Mushrooms (I have used Cremini in my one)
  • 1/4 cup Walnuts
  • 1 large Onion, chopped
  • 3–4 Garlic cloves
  • 1 Tbsp Fresh Thyme or Oregano Seasoning
  • 1Tbsp Balsamic Vinegar
  • 2 Tbsp Olive oil
  • 3 Tbsp Ricotta or Cream Cheese
  • Salt and Pepper to taste
  • 1–2 Tbsp Truffle Oil

Instructions

  1. Toast the walnuts first over medium heat in a pan. Once done, transfer to a plate or bowl to cool.
  2. Add the olive oil to the pan and saute the onion and garlic over medium heat for 2-3 mins or until the onions soften and golden brown in colour. Reduce the flame and continue to cook until the onions are caramelized and start to stick to the bottom of the pan.
  3. Now increase the heat to a medium-high. Add the mushrooms to the pan, toss and cook for another 4-5 mins. By now, the water released from the mushrooms should have almost disappeared and the mushrooms should have turned brown in colour.
  4. Next, add the flavouring and incorporate all the other ingredients, including the toasted walnuts. Mix well and remove from the flame.
  5. Let the mix cool down. Once cool, transfer to a grinder jar and blend to a fine paste. I like to pulse grind my one to a slightly coarse paste.
  6. Fold in the ricotta or cream cheese. Check for seasoning. Finish your pate with a generous drizzle of Truffle Oil. Mix well to combine.

Notes

It is good to explore different mushroom varieties to see what combines well, based on your personal taste. Once prepared the Pate stays good for a week in an air tight container in the refrigerator.

Nutrition

  • Serving Size: 2

 

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