Mushroom and Quran By

Mr Allah Dad Khan

Mushroom And Quran• SURAH II (Al-Baqarah-the Heifer). V: 57• And We gave you the shade of clouds and sent down to you manna

and quails, saying: ‘‘Eat of the good things We have provided for you:’’ (But they rebelled); to Us they did no harm, but they harmed their own souls.

• SURAH XX (Ta-Ha-Mystic Letters T.H.). V: 80-81• O ye Children of Israel! We delivered you from your enemy, and We

made a Covenant with you on the right side of Mount (Sinai) and We sent down to you manna and quails: (80) (Saying): ‘‘Eat of the good things We have provided for you sustenance, but commit no excess therein, lest My Wrath should justly descend on you: and those on whom descends My Wrath do perish indeed! (81)

Mushroom and Hadith

• Hazrat Sayeed Bin Zaid narrates that Rasool Allah (SAW) said, “Khumbi is from Mann, its water is a cure for eyes”

• Hazrat Suhaib narrates that Rasool Allah (SAW) said, “Kumbi is here for your benefit, it is from Mann, its water is a cure for the eyes.”

• Hazrat Abi Sayeed narrates that Rasool Allah (SAW) said,“Khumbi is a part of Mann, Mann actually is from paradise, its water is a cure for eyes.”

Garlic Mushroom مشروم گارلگ

Ingredients گرام پچاس مکھن

• ( وا کٹا باریک چمچ کا کھان ایک سن ہل ﴿ ے ہ• ٹن ایک مشروم

• چمچ کا چائ چوتھائی ایک مرچ ےکالی• چمچ کا چائ آدھا ےاوریگانو

• Procedure • چمچ کا چائ چوتھائی ایک ےنمک

کرلیں 1. فرائی کر ڈال لسن میں اس اور کریں گرم مکھن میں پین فرائینگ ایک

کریں۔ 2. فرائی کرکے شامل مشروم تو آائے خوشبو جب

دیں۔ 3. ڈال نمک اور اوریگانو مرچ، کالی میں اس کرکے بند چولہا اب

ہیں 4. تیار مشروم گارلک

MUSHROOM COOKING RECIPIES

MUSHROOM RECIPIES

MUSHROOM COOKING RECIPIES

Arab Mushroom Salad

Arab Mushroom Salad

• Ingredients:• 1 head broccoli separated

into small flowers • 1 cup mushroom

shopped slices • 1 small carrot shredded• 2 tbs pesto cream sauce • 1 ts salt• 1 ts ground black pepper • 3 tbs extra olive oil

• Method:• Preheat the oven on broil.• Place the broccoli, mushroom

in a resealable bag. Add the oil, salt and black pepper, close the bag and shake to mix.

• Pour into a tray and broil for 15 minutes with stir after each 5 minutes.

• Serve with pesto cream sauce and decorate with carrot

Mustard Mushroom Omelette آملیٹ مشروم مسٹرڈ مسٹرڈ

• چوتھائی ) ایک مشرومسالئسز ) کپ

• ( وئ ) پھینٹ عدد تین انڈ• چ11ا11ئ1ے11 د11ھ11ا11 آ11ا پ1ی1س1111ٹ111 م111س1111ٹ1ر111ڈ11

چمچ کا• چمچ ک کھان دو ےکریم ے• ذائق حسِب پیپر ہوائٹ

• ذائق حسِب ہنمک• کےلئے فرائنگ آائل

پیسٹ، 1. مسٹرڈ کریم،نمکاوروائٹپیپرکواچھیطرح

مکسکرلیں شامل 2. ےاباسمیںمشرومزاورانڈ

کردیں۔کرلیں۔ 3. فرائی آاملیٹ میں آائل گرمکریں۔ 4. َس:رو گرم گرم پر ہونے تیار

Khoresht Gharch ~ Persian Mushroom Stew

Khoresht Gharch ~ Persian Mushroom Stew

• Ingredients• 8 chicken thighs

2 medium onions4 garlic cloves24oz mushrooms1 tbsp flour2 tbsp brewed saffron4 tbsp lemon juice2 egg yolksoilsalt & pepper

• Small dice onion and mince garlic. Saute in some oil until golden.

• Season chicken with salt and pepper. Add to onion and cook for about 3 to 4 minutes on each side. Add 1/2 cup of water, cover, and cook on medium for half hour.

• In the mean time clean mushrooms . Cut off the bottom portion of the stem and depending on the size of each mushroom either cut into four section or nine. You can use any type of mushrooms you like.

• I personally like to use all of my mushroom, including the stem. I cut the stem off then quarter, or cut into nice pieces, the cap then slice the stems.

• Saute mushrooms in a thin layer of oil until their juices come out. Allow for the juices to evaporate.

• Add flour to mushrooms and mix well. Season with salt and pepper.

• Add brewed Saffron and lemon juice to chicken and mix well. Then add mushrooms and continue cooking uncovered for about 10 minutes. Beat egg yolks in a bowl and carefully taper in the egg yolks with a bit of the juices from the stew. Add tapered egg yolks to the pot and continue cooking for another 15 minutes. Make sure to adjust seasoning if needed.

MUSHROOM SOUP

• INGREDIENTS• Ingredients– 6 tbsp/75 g butter– 1 small onion, thinly sliced– 12 ounces/340 g button mushrooms– 4 cups/900 ml light chicken stock or broth– 1 sprig of flat parsley– Salt and pepper– 2 ounces/56 ml high-quality sherry (don't use the cheap

grocery-store variety; it's salty and unappetizing and will ruin your soup)

Homemade Condensed Cream of Mushroom Soup

• Ingredients • 1/4 cup Butter• 6 ounces, weight Mushrooms, Finely

Chopped• 1/4 cup Finely Diced Onion• 1 clove Garlic, Minced• Salt And Pepper, to taste• 1/4 cup All-purpose Flour• 1/2 cup Heavy Cream• 1/2 cup Chicken Broth

• Instruction• Melt butter in a skillet over medium-low heat. Add

mushrooms and onions and sauté until tender, about 8 minutes. Season to taste with salt and pepper.

Add garlic and cook for 2 minutes. Add flour and cook for an additional 2 minutes. Quickly whisk in cream and chicken broth until smooth. Bring to a boil and boil for 1 minute. Remove from heat. Taste and adjust seasoning if needed÷–you want it to be saltier than normal, since this is a condensed soup.

Allow to cool slightly before transferring to a jar or freezer-safe container. Once soup is completely cool, you can store it in the refrigerator or freezer.

To reconstitute, add 1 1/2 cups of liquid, such as chicken broth, milk, water, or a combination.

Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups. This recipe makes 1 1/2 cups of condensed soup.

Recipe inspired by Ali of Gimme Some Oven.

Creamy Chicken and Mushroom Soup• Ingredients• 1 tablespoon olive oil• 8 ounces boneless, skinless chicken thighs, cut

into 1-inch chunks• Kosher salt and freshly ground black pepper• 2 tablespoons unsalted butter• 3 cloves garlic, minced• 8 ounces cremini mushrooms, thinly sliced• 1 onion, diced• 3 carrots, peeled and diced• 2 stalks celery, diced• 1/2 teaspoon dried thyme• 1/4 cup all-purpose flour• 4 cups chicken stock• 1 bay leaf• 1/2 cup half and half, or more, as needed*• 2 tablespoons chopped fresh parsley leaves• 1 sprig rosemary

• Instructions• Heat olive oil in a large stockpot or Dutch oven over

medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

• Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

• Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.

• Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

• Serve immediately, garnished with parsley and rosemary, if desired.

Mushroom Soup• Ingredients

SWITCH TO CUP MEASURES• 2 tablespoons vegetable oil (or

sunflower oil)• butter (a knob of)• 1 medium onion• 1 clove garlic (a fat clove - crushed)• 1 medium potato• 250 grams mushrooms• 710 ml vegetable stock (or chicken

stock)• 1 handful fresh parsley (chopped)• salt (to taste)• pepper (to taste)• 1 tablespoon creme fraiche (optional)

• Method• You don't need to chop the vegetables very neatly,

as the soup is blended at the end - perfect for messy cooks. Recipe is easily doubled for greediness or hoards of people. Chop the onion finely and fry in the butter & oil mix over a medium heat until softened, but not too coloured.

• Add the garlic and peeled chopped potato and stir around for a few minutes (careful the potato may stick). Add the stock and chopped mushrooms. Top up with a little water if it looks a little low, but remember the mushrooms cook down a lot!

• Bring to the boil, reduce to a simmer and cook for 20 minutes.

• Allow to cool a little, then blend in a liquidiser or with one of those hand blenders. The final texture is down to personal preference - I like it a little 'rustic'.

• Reheat to serving temperature, stir in the parsley, season to taste, and add crème fraîche if required.

• Serve with warm crusty bread.

Mushroom Soup• Ingredients• 50g butter• 2 shallots, finely chopped• 2 garlic cloves, peeled and

chopped• 400g mushrooms, wiped and

roughly chopped• 600ml vegetable stock• Salt and freshly ground black

pepper• 100ml double cream• Freshly chopped parsley and finely

chopped mushroom, to garnish

• Method• Heat the butter in a large pan and fry the

shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.

• Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.

• Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.

• Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.

Mushroom Soup• Ingredients• 50g/2oz butter• 2 leeks, chopped• 3 garlic cloves, chopped• 300g/9 oz mushrooms,

sliced• 2 -3 sprigs fresh thyme,

leaves only• 600ml/1 pint chicken or

vegetable stock

• Method• Melt the butter in a large pot and

gently cook the leeks and garlic for 4-5 minutes or until softened. Add the mushrooms and thyme and cook on high for 2-3 minutes.

• Pour over the stock and cook for 5 minutes.

• Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth.

• Divide between four bowls and serve.

Cream of Mushroom Soup

• Ingredients:• ½ lb (225 g) mushrooms• 1 small onion• ½ pint (300 ml) water or

white vegetable stock• Salt and pepper• 1 oz (28 g) butter• 1 oz (28 g) flour• ¾ pint (400 ml) milk• 1 egg yolk

• Method:• Clean the mushrooms and cut up roughly.• Peel and chop the onion finely.• Put into a pan with the stock or water and seasoning.• Bring to the boil and then reduce to a simmer with

the pan covered for about 20 minutes until the mushrooms are cooked.

• Either rub through a sieve or put through a blender to make a smooth pureee.

• Melt the butter in a pan and add the flour. Blend it well and cook for a minute or two without colouring.

• Gradually pour in the milk, stirring all the time. Simmer for a few minutes to cook.

• Pour in the mushroom puree and add the beaten egg yolk.

• Stir over a low heat to re-heat without boiling..• Serve hot. (Retrieved from:

http://www.allotment.org.uk/recipe/335/cream-of-mushroom-soup-recipe/)

•

Malay Mushroom Tikka Masala

Malay Mushroom Tikka Masala

• Ingredients:• For the sauce• 2 tablespoons vegetable oil

3/4 teaspoon cumin seeds1 large onion, minced2 teaspoons ginger-garlic paste3 medium sized ripe tomatoes, pureed1/2 teaspoon coriander powder½ teaspoon cumin powder1/4 teaspoon turmeric powder1/4 teaspoon chili powder or according to taste2 tablespoons dry kasoori methi2 tablespoons heavy cream, optionalSalt

• For the vegetables• 9oz fresh white button

mushrooms (about 15 mushrooms)1 large green or red bell pepper, cubed¼ teaspoon turmeric¼ teaspoon chili powder, or to taste1/4 cup whole Greek yogurt or strained yogurt1 tablespoon oil

Malay Mushroom Tikka Masala

• Method:• Heat oil in a wok, and add the cumin seeds.

When they begin to sizzle add the onion. Cook on medium heat till onion is brown. Then add the ginger garlic paste and stir for about 45 seconds. Pour in the tomato puree and sprinkle the coriander, cumin, turmeric and chili powders.

• Bring to a boil. Then reduce heat to a simmer, and let the gravy cook for about 12 minutes or till it thickens and oil floats on top. (Canned tomato puree will cook in lesser time). If the sauce gets too thick add ½ cup water whenever needed.

• While the sauce is cooking, work on the mushrooms. Wipe the mushrooms clean with a paper towel. If the mushrooms are large, cut them in half, if not leave them whole. Mix together the mushrooms, pepper, turmeric, chili powder, and yogurt and set side.

• Heat a large skillet and add oil. When the oil is hot, add the mushrooms and peppers. Make sure you don’t crowd the pan; do this in batches if needed. Cook the mushroom and peppers on medium heat, till they start to brown a little. Don’t move the mushrooms around too much, they wont brown.

• When the tomato sauce is done, add the sautéed mushrooms and bell peppers to it. Also add kasoori methi and sat. Cook on medium heat for about 3 minutes or till the peppers are cooked. Turn off heat and stir in heavy cream if using. Garnish with chopped cilantro