Hello, friends, and community greetings today this post is made for the #fungifriday community by @ewkaw, and this recipe is related to mushrooms. the mushrooms we picked from a nearby forest at the end of October and kept in the freezer whenever we want them we can use them. so I am using them this time.
The mushroom I used that known as Craterellus tubaeformis or yellowlegs. They are very common here and sometimes can get a bucket full of them. They are a little different than normal chanterelle and the taste is very mild, much better to use together with other veggies or soups. Easier to taste just stir-fried.
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3 cups of frozen yellowlegs mushrooms, they contain some excess liquid. I drain that after thawing using a strainer and saving it for some other dish.
1 onion
4 garlic cloves
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
fresh thyme.
Ingredients:
1 cup grated carrot
1 cup soaked red lentils (wash and soaked for 2 hours)
1 medium size onion
1/3 cup rice flour
1 tsp salt
a few sprigs of thyme from the garden
a few calendula petals
oil to brush the skillet
While the mushrooms thaw, we prepare the batter for Dosa.
In a mixer jar put the cut onion
grind it
Add grated carrot.
Then soaked lentils
Add 1 cup of water and blend it to a fine paste.
Add rice flour
salt and calendula.
Run the mixer for 2-3 minutes, depending on what type of mixer you have when the paste is fine, transfer it to a bowl and keep aside
In a skillet, add 1 tbsp olive oil or any cooking oil.
add thyme, sliced onion, and sliced garlic. stir until onion is translucent
Add mushrooms and stir well.
Add salt and pepper. cook them until water disappears, about 5 minutes.
Brush the skillet and spread one ladle of batter in it.
wait until the color of the batter changes and the surface looks dry.
Flip it carefully, brush some oil on it, and cook for about 2 minutes more.
The dosa is ready
repeat the process.
Better to serve warm together with fried mushrooms.
and enjoy the food
Thank you very much for stopping by.
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