I have been getting this feedback that of the few recipes that I have posted none are for protein pro vegetarians . I hope that with this dish the complains will stay rested .
About the benefits of Mushrooms – Mushrooms are a good source of B vitamins, including riboflavin, niacin, and pantothenic acid, which help to provide energy by breaking down proteins, fats and carbohydrates2. Selenium is a mineral that works as an antioxidant to protect body cells from damage that might lead to heart disease, some cancers and other diseases of aging Ergothioneine is a naturally occurring antioxidant that also may help protect the body’s cells. Copper helps make red blood cells . Potassium aids in control of blood pressure. Mushrooms have 98-376 mg of potassium per 84 gram serving, which is 3-11 % of the Daily Value. Beta-glucans, found in numerous mushroom species, have shown marked immunity-stimulating effects, contribute to resistance against allergies and may also participate in physiological processes related to the metabolism of fats and sugars in the human body.
And Cottage Cheese – it is the best source of proteins for veggies as it contains – Carbs 15%, Fats 12% and protein 73%
So vegetarian Gym Enthusiasts and Fitness Oriented Folks- this one is for YOU !!
What You Need :
Cottage Cheese – 300 Grams
Mushrooms – 200 Grams
Milk – 100 ml, Fresh cream 1 tea-spoon
Veggies – Sweet corn, Yellow and red capsicum, Beans , Paprika etc
Spices / Herbs – Fresh Green Mint , Fresh coriander, Assorted herbs, Fresh Ground Pepper, Ginger , Grated cheese , Salt to taste.
Non Stick Pan.
Preparing the Mushrooms
Add some olive oil in the pan , add some diced ginger and add the cleaned and cut mushrooms , saute till they start to leave water . Take away from the pan and put in the mixer , add a spoon of fresh cream and mix till a thick slushy paste is formed – ensure mushroom paste is coarse and not smooth.
Take out from the mixer and pour in the pan again on the flame , add some milk , salt and fresh ground black pepper , grated cheese and saute till it is cooked and becomes thick and flows slow. This is now done , keep aside for use later.
Preparing the Cottage Cheese
Clean the cheese in clean water , slice it into three slabs just like bread slices.
Now prep the individual cheese slices differently :
- First Slice : Dab liberally with fresh ground black pepper and salt on both sides
- Second Slice : Dab liberally with Fresh Green Mint muddle, on both sides
- Third Slice : Dab lightly with chilli flakes and salt to taste.
Once the slices are prepped , thin saute these in olive oil on a non stick pan on low heat. Turn over and saute the other side as well till both sides and golden. Once thy as slightly crispy thy are ready , keep aside for serving.
Preparing the Veggis
Prep the olive oil in a non stick pan , add diced ginger and garlic , add veggies , mixed herbs and saute on high flame . Ensure that the veggies remain crisp and are not over cooked , once done keep aside for service
Plating the dish
Layer the cheese slices one at a time while adding the mushrooms as the filling – like a 3 tier sandwich , add lots of mushroom on the top of the cottage cheese slices, add the veggies on the side , garnish with fresh herbs and serve.