Mushrooms on Pav
Top Rated Recipe
Key Details:
prep time: 20 minutes
Cook time: 30 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: American
Key Ingredients:
Mushrooms
Pav
Garlic
Tomato puree
Lemon zest
Fresh parsley
Hung yogurt
About Mushrooms on Pav
Table of Contents
Leftover pavs? Do not
despair, top them with a flavourful mushroom mixture and delight your family
- Button mushrooms, quartered 800 gms
- Pavs 4 pairs
- Butter as required
- Olive oil 3 tbsps
Step 1.Slit each pair of pavs in the middle horizontally without cutting through. Butter them on the inner side.
Step 2.Heat a non-stick grill pan, put the pavs, one pair at a time, buttered side facing down and cook.
Read MoreIngredients
- Button mushrooms, quartered 800 gms
- Pavs 4 pairs
- Butter as required
- Olive oil 3 tbsps
- Garlic, chopped 3 tbsps
- Tomato puree 8 tbsps
- Lemon zest, grated 1½ tsps
- Fresh parsley, chopped 4 tbsps + few sprigs to garnish
- Hung yogurt 8 tbsps
How to Make Mushrooms on Pav (Stepwise Photos)
Method
- Slit each pair of pavs in the middle horizontally without cutting through. Butter them on the inner side.
- Heat a non-stick grill pan, put the pavs, one pair at a time, buttered side facing down and cook.
- Apply a little butter on the other side too, flip and cook the other side similarly till both sides are crisp.
- Heat olive oil in a non-stick pan, add mushrooms and saute till all the moisture evaporates and the mushrooms turn a light brown.
- Heat olive oil in a non-stick pan, add mushrooms and saute till all the moisture evaporates and the mushrooms turn a light brown.
- Spread this mixture equally over each pair of pavs, put 2 tbsps hung yogurt over each of them, garnish with a parsley sprig. Keep them on a serving platter and serve.
Additional Tips and Tricks
About chef
Chef Jasmine Dsouza
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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
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