Mush in a Room

About Mush in a Room

Ingredients

• Button mushrooms, sliced 1 cup
• Short crust pastry dough (made with 2 cups refined flour and 1 cup butter)
• Oil 1 tbsp
• Salt to taste
• Black pepper powder to taste
• Dried mixed herbs 1 tsp
• Pizza sauce ½ cup
• Dry flour a little to dust
• Mozzarella cheese, grated as required

How to Make Mush in a Room (Stepwise Photos)

Method

1. Preheat the oven to 180º C. Grease a baking pan and dust with a little dry flour.
2. Heat oil in a non-stick pan, add mushrooms, mix and saute for 2 minutes.
3. Add salt, black pepper powder, mixed herbs and pizza sauce, mix and cook for 2 minutes.
4. Get the short crust pastry dough from the refrigerator. Sprinkle a little dry flour on the worktop and gently roll out the dough as thinly as possible. Cut out 6-8 rectangles measuring 5 cm x 7 cm.
5. Keep different shaped cookie cutters in the center of 3-4 rectangles and cut out.
6. In the center of the remaining 3-4 rectangles keep a little of the mushroom mixture. Gently lift the 4 rectangles with their centers cut out over and place them over the rectangles with mushroom and gently press the edges to seal. Keep these in the prepared baking pan.
7. Sprinkle a little mozzarella cheese over the mushrooms. Keep the pan in the preheated oven and bake for 15-20 minutes.
8. Bring the pan out, let the pastries cool down then pack them in tiffin boxes or place them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps