Mushrooms In Almond And Poppy Seed Sauce Recipes

ALMOND POPPY SEED MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add egg yolks one at a time, allowing the first to blend into the butter mixture before adding the last. Beat almond extract and lemon zest into the mixture.
• Stir flour, baking powder, baking soda, and salt together in a separate bowl; add to creamed mixture alternately with buttermilk, mixing until just combined into a batter. Fold poppy seeds through the batter.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; fold into the batter. Spoon batter into prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes; remove from pan and let cool on rack.

CREAMY MUSHROOM AND ALMOND PASTA

Steps:

• Cook the pasta in salted water according to package directions (about 8 minutes).
• While the pasta cooks, saute mushrooms in olive oil until lightly browned.
• Add the sage leaves, almonds and garlic and cook about 2 minutes.
• Add sherry, stock, cream, salt and pepper.
• Cook 3-4 minutes until slightly thickened.
• Add the cooked, drained pasta to the pan. Mix together, cover with shredded Parmesan and serve.

MUSHROOMS IN ALMOND AND POPPY SEED SAUCE

Steps:

• 1. In a food processor, process together the onion, ginger, garlic, green chili peppers, almonds, poppy seeds, and garam masala to make a smooth paste.2. Heat the oil in a large nonstick saucepan over medium-high heat, add the cinnamon and cardamom pods, and cook, stirring, a few seconds. Add the processed onion paste and cook, stirring occasionally, until medium to well browned, 8 to 10 minutes. Add the coriander, nutmeg, and salt, and stir a few seconds.3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, then mix in the mushrooms and stir until the release their juices, 3 to 5 minutes. Add the water and bring to boil over high heat. Reduce the heat to medium and simmer until the sauce becomes thick and creamy, about 10 minutes. (Add more water, if needed.) Mix in the cilantro and cook until wilted, about 2 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MUSHROOMS IN ALMOND-POPPY SEED CURRY

Steps:

• In a food processor or blender, whirl together the onion, ginger, garlic, chilies, almonds, poppy seeds and garam masala until you get a smooth consistency.
• Heat oil and add cinnamon and cardamom and cook a minute.
• Add the onion paste from above and cook until it browns.
• Add the coriander, nutmeg and salt and stir well.
• Reduce heat and add yogurt gradually, stirring constantly to prevent it from curdling.
• Stir in mushrooms, add water and bring to a boil. Reduce heat to medium and simmer until the sauce thickens (add more water if needed to adjust the consistency to your liking).
• Sprinkle some cilantro and serve.