Mushroom (Khumb)
森の旨味を吸い込むスポンジ！ベジタリアンカレーの頼れる主役
Description
Mushrooms possessing bouncy texture and strong umami. In meatless Indian cuisine, provides satisfying response and dashi (umami), excellently matching rich sauces.
Classification: For Everyone,Mushrooms,Umami,Diet
Shops selling Mushroom (Khumb)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Mushrooms(White or Brown)
Instructions
- Halve (or quarter) mushrooms.
- Simmer with green peas in rich gravy made of onions, tomatoes, cashew paste into the popular North Indian curry 'Matar Mushroom'.
- Fry in butter strongly flavored with garlic and black pepper as a spicy wine companion.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
King oyster mushrooms or Shimeji (Japanese mushrooms as sub for texture/umami)
Pairing
Matar Mushroom, Kadai Mushroom
Trivia
[Hardcore] Called 'Khumb' or 'Mushroom'. Once expensive, now widely spread. Due to 'bite response' and 'umami strength' rivaling meat, it stars as the face of premium vegetarian restaurant menus alongside Paneer.
Eating tips & etiquette
[Unique Eating] Stuff a filling of mixed cheese and spices inside large mushroom caps, baking smoky in a Tandoor oven to devour as 'Mushroom Tikka'!
Allergen
None