Mushroom and Cottage Cheese Stew

mushroom-and-cheese-stew-icsQuartered Mushrooms and Cottage Cheese Cubes cooked with Onions, Capsicums/Bell Peppers and Soy Sauce make a fabulous stew. Relish alongside steamed rice or plain paratha.

This recipe was created when surprisingly I had more people for lunch than I anticipated. To start with, I was making Mushroom Stew but for more people I needed more body to my stew with limited amount of mushrooms. Cottage Cheese came to my mind and I added a cup of those cubed. Since, mushroom has a tendency to release water and shrink when cooked, cottage cheese was an excellent addition. My stew got more substance and completeness with it. The two together with other ingredients tasted extremely appetising.

Do try this dish in your kitchen and let me know how you, your family and friends find it. Here are the steps;


Preparation Time 15-20 minutes
Cooking Time 25-30 minutes
Servings 4-5
Main Ingredients Mushroom and Cottage Cheese
Course Main-course
Level Of Cooking Medium

Ingredients                                                                  

  • Brown or White Button Mushroom  15 (quartered)
  • Cottage Cheese  250 grams cut into 1 inch cubes
  • Chopped Onions  2 medium
  • Diced Capsicums/Bell Peppers  2 medium (preferably different colours)
  • Chopped Green Chilli  1 or 2 (depending on your spice level)
  • Olive Oil/Cooking Oil  2-3 tablespoons
  • Chopped Garlic  4 cloves
  • Chopped Ginger  1/2 inch
  • Chopped Tomato  2 medium
  • Pepper Powder  1 teaspoon
  • Light Soy Sauce  2 tablespoons
  • Cornflour  4 tablespoons (mixed with 2 cups water)
  • Salt  to taste

Method

Step 1
Heat olive oil/cooking oil in a pan. Add  ginger, garlic and sauté for a minute. Now add onions and sauté till golden brown (about 3-4 minutes). Add tomato and cook for 2-3 minutes. Add salt and pepper and stir. Add capsicums and cook till half cooked. Now add mushrooms and cook till soft (Cover and cook for 5-7 minutes).  Now add half the soy sauce and give a nice stir. Add the corn flour solution and mix well (For more gravy, add a cup of water and adjust the seasoning). Cook for 2 minutes.mushroom-and-paneer-stew-step1-indian-curry-shack

Step 2
Add the chopped green chillies, paneer cubes, remaining soy sauce and mix well. Cook for 3-4 minutes. Serve hot with Steamed Rice or Plain Paratha.mushroom-and-paneer-stew-step2-indian-curry-shack

Bon Appétit!

Sharing this deliciousness at Angie’s Fiesta Friday#162, co-hosted by the very awesome Sarah @ Tales From The Kitchen Shed and Liz @ Spades, Spatulas, and Spoons

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9 Comments

  1. Pingback: White Button Mushroom Recipes Indian | India High Tech News

  2. This is a great recipe. I found myself ticking off the ingredients, perfect for a meat free day, I am inspired 🙂

     
  3. Looks delicious, I love paneer and mushrooms together. Thanks for bringing this recipe to the Fiesta Party 🙂

     
  4. So, I am not sure you meant the same thing as what is commonly described as cottage cheese here in the US. Our cottage cheese is very runny with small curds. This is an interesting recipe and thank you for brining it to Fiesta Friday. Is there another name for your cheese?

     
    • Anugya @ Indian Curry Shack

      Hey Liz, cottage cheese is commonly called paneer in India. The one used in this recipe is not the runny one (which is mostly eaten as salad) but a more solid one which can be diced. You might get frozen paneer in some Indian store there in the US which is also great for this recipe.

       
  5. Very intersting dish. I like mushrooms and I like cottage cheese, but put these both together, this is new. Thank you for inspiration 🙂

     

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