My dad is a wonderfully eccentric man. He takes his tea with confectioners’ sugar, removes the back-pocket buttons from all his trousers (to protect his car seats), and logs every time he waters the houseplants. His quirks once led to a culinary windfall when he accidentally fertilized the lawn with mushroom compost. For months, our kitchen became a mushroom laboratory! We had them in every dish imaginable. It was during this ‘Great Mushroom Surplus’ that this recipe was born. If you ever find yourself with an abundance of mushrooms, or just a craving for a deeply savory, satisfying meal, this Mushroom Kheema is the answer. It’s a rich, fragrant, and hearty filling, scooped into hollowed-out, toasted brioche buns for the perfect handheld dinner.
Ingredients
• 2.25 lbs / 1 kg cremini mushrooms
• 2 tbsp / 30 g unsalted butter
• 1 tbsp / 15 ml neutral oil
• 1 tsp / 5 g cumin seeds, crushed
• 2 red onions, finely diced
• 5 cloves garlic, crushed
• 1.5 inch / 4 cm piece ginger, peeled and grated
• 1-2 Indian green chiles, finely chopped
• 4 large ripe tomatoes, chopped
• 0.75 tsp / 3 g garam masala
• 1 tsp / 6 g salt, or to taste
• 0.5 tsp / 1 g ground black pepper
• 0.33 tsp / 1 g ground turmeric
• 1 cup / 150 g peas, fresh or defrosted
• 8 brioche buns
• 1 handful fresh cilantro, chopped, for garnish
Instructions
1. Preheat your oven to 350°F / 175°C. Clean any soil from the mushrooms with a paper towel. Pulse them in batches in a food processor until they are chopped to the size of lentils. Set aside.
2. Place a large, lidded frying pan over medium heat. Add the butter and oil. Once hot, add the crushed cumin seeds and about three-quarters of the diced red onions. Sauté for 10 minutes until softened and fragrant.
3. Stir in the crushed garlic, grated ginger, and green chiles, and cook for another 3 minutes. Add the chopped tomatoes, stir, and cover the pan with the lid.
4. Cook the tomato mixture for about 10 minutes, or until the liquid has evaporated and it forms a thick, paste-like consistency.
5. Add all the chopped mushrooms to the pan. They will seem like a lot, but will cook down significantly. Stir gently to combine with the paste and cook for 5 minutes. Add the garam masala, salt, black pepper, and turmeric. Continue to cook for another 5 minutes, stirring occasionally.
6. Stir in the peas and cook just until they are heated through. Taste and adjust the salt if needed, then remove the pan from the heat.
7. Place the brioche buns in the preheated oven for 5 minutes until warm and slightly crispy. To serve, slice the top off each bun and gently hollow out some of the soft bread from the inside. Spoon the hot mushroom kheema into the hollowed-out buns, sprinkle generously with fresh cilantro and the remaining raw red onion, place the tops back on, and serve immediately.
Nutritional Information
• (Estimated)
• Serving Size: 2 Buns
• Calories: 485 kcal
• Protein: 15 g
• Carbohydrates: 58 g
• Fat: 22 g
Pro Tips
• For the perfect kheema texture, pulse the mushrooms in a food processor until they resemble coarse breadcrumbs or lentils. Avoid over-processing, or they will become a watery paste.
• The mushroom filling can be made up to 2 days in advance and stored in the refrigerator. The flavors will meld and deepen overnight. Reheat gently before serving.
• Adjust the heat to your liking by increasing or decreasing the number of green chiles. For a milder version, be sure to remove the seeds before chopping.
• This versatile kheema is also delicious served with traditional naan bread, roti, or over a bed of fluffy basmati rice.
FAQ
Q: Can I make this mushroom kheema recipe vegan
A: Yes, absolutely! To make this recipe vegan, simply substitute the unsalted butter with a plant-based butter or additional neutral oil. Also, be sure to use vegan brioche buns, or serve the kheema with vegan-friendly options like roti, naan, or rice.
Q: Is this vegetarian kheema a good source of protein
A: This mushroom kheema provides a good amount of plant-based protein, with an estimated 15g per serving. For an extra protein boost, you can stir in a cup of cooked lentils or crumbled firm tofu along with the mushrooms.
Q: What other mushrooms can I use for this recipe
A: While cremini mushrooms provide a wonderful meaty texture, you can easily substitute them. A mix of portobello and white button mushrooms works great. For a richer, deeper flavor, try incorporating some shiitake or oyster mushrooms into the mix.
Q: How can I meal prep this mushroom kheema
A: This recipe is perfect for meal prep. The mushroom kheema filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually become richer overnight. Simply reheat the filling gently on the stovetop or in the microwave before serving.
