• Cut the chicken into pieces.
• Finely wash the mushroom then cut into slices.
• Mix mushroom, all spices, salt and oil together in a pan with chicken .
• Boil it with one cup of water
• When chicken is done, heat oil in another pan and fry chopped onion. When it turns  

  brown, add chicken and tomato sauce and fry for 2-3 minutes.

• Now add half cup of water and cover the pan. When the gravy is thick, remove it from the flame.
• Serve with rice or paratha.

• Cut  the mushrooms and  all vegetables into small slices
• Heat  oil in a pan then add ginger and garlic paste and fry till it turns red
• Then add onion slices and fry them till they turn golden brown then add turmeric powder,  
• Now add the mushrooms and  vegetable, cook those until the vegetable are done.
• Before turning the gas off, add green chilies and chopped green coriander.
• Serve with rice or chapatti.

• Cut the fish in to small pieces and wash them.
• Wash the mushrooms and cut them into small pieces
• Add oil in a pan and mix together fish, chopped onions, turmeric powder, chili powder, ginger-garlic paste and salt.  Add some water to the mixture and put it on cooker.
• Cook at low heat and do not stir too much
• After a while add tomato sauce
• When the water dries up, add green chilies and green chopped coriander.
• Remove from the flame and serve with rice.

• Clean and wash the rice. Soak in water for 15 to 20 minutes
• Heat 2 tbsps of oil in a big sauce pan and fry the spices lightly.
• Fry half of the onions till they turn golden brown. Add ginger- garlic paste. Keep frying till a nice aroma comes out.
• Now mix the mushrooms and the cheese cubes along with the garam masala   powder.
•  Add a cup of water and salt as required.
• Simmer at a low heat till it is cooked. The gravy should be slightly thick.
• Add oil in another pan. Heat oil then add rest of onions chopped and fry till golden brown.
• Now add the drained rice. Fry for some times, then pour 4 cups of water and add salt to   taste.
• Cook till the pulao is ready.
• Take another big saucepan. Put one third of the rice in it. Sprinkle a little of the chopped  green coriander and mint leaves over it.
• Then spread one third of the cheese and mushrooms mixture over it
• Put the second portion of rice on this layer followed by a sprinkling of the coriander and  mint leaves.
• Spread the second layer of the cheese mushrooms masala.
• Do the same with remaining one-third of rice, cheese and mushrooms masala.
• Close a tight fitting lid and put the saucepan in a preheated oven for about 5 minutes.
• Serve it hot.

• Wash mushrooms and cut them into small pieces
•   Mix all ingredients together.
•   Heat oil in a pan. Fry them in small batches for about 4 to 5 minutes, until they turn golden brown, Drain oil and put on tissue paper. 
•   Serve it hot.

• Finely wash the mushrooms and boil them
• Drain water from boiled mushrooms
• Mix mushroom, prawn and other ingredients together  with oil and fry
• Add salt to taste and mash it in blender.

• Heat oil in a pan at medium heat, add the sliced mushrooms and cook until water has evaporated (mushrooms give out water while being cooked)
• Add the egg, green chilies, salt and paper. Cook until egg is blended and cooked well into the mushroom.
• Turn off heat. Add cheese and coriander leaves and put it in another bowl.
• Spread the butter on the two slices of bread. Spread about 2 tablespoons of the mushrooms mixture on the one slice and put the other slice on it. Grill using a sandwich maker.
•  Serve it hot.