Best Indian Party Recipes

Are you planning to throw a party for your friends, and have an Indian Menu on your mind? More often than not, one finds it hard to narrow down to what dishes you would serve - picking out your favorites that will work well with a diverse group is obviously a difficult choice. So here is a sample Indian Party Menu that I have created just for my readers. From Appetizers to Main Course, Sides and Desserts, this is a perfect gathering which will please all your guests, whether Indian or not. Check out what delicacies lie beyond!

Appetizers
Start your meal in a grand style by serving any one or a combination of these appetizers. Paneer Tikka with Mango Dressing is a classic, while for bite-sized appetizers, you can opt for these Paneer & Asparagus Lollipops or these fancy Moong Dal Basket Kachoris. If you want to keep it really simple, opt for something non-traditional, like these Baked Zucchini Fries or Vegetarian Spring Rolls.

Main Course
When it comes to main course, at least one of your dishes has to have Paneer in it - it's a must!! My personal favorites are the Paneer Butter Masala or the quick and easy Saag (Palak) Paneer. Other non-paneer options include Mix Vegetable Korma, or Hyderabadi Baghara Baingan, which will be a big hit with spice-lovers in your group. Choose to serve these with simple Rotis or Parathas, or something fancy like Tandoori Naan, if you like, and have the time to make these at home.

Rice & Dal
For some people, a meal is incomplete without eating Rice. If you have thse people in your group, then opt for something simple like Jeera Rice, served with old-fashioned home-style Toor Dal. However, my recent favorite recipe is Pomegranate Rice Pulao with Pecans - an instant hit, and very easy to make!

Desserts & Sweet Things
Everything must have a sweet end, and does your Menu. For traditional desserts, you can choose to make Rasogulla, Moong-Dal Halwa, or the universal favorite Gulab Jamuns. For summers, Pistachio Ice Cream or Mango Kulfi would be a good choice, or you can go for something really simple and stress-free, like these mini Almond-Mocha Frappes, or a flavored pudding like Coconut Panna Cotta with Berries

Whatever you choose to serve, be sure to cook your food with a happy mood. Because all your emotions will reflect in the final outcome, and result into a happy Meal that everyone will enjoy. Plan ahead of time, so you don't have to do everything on the d-day; most of the curries and desserts can be prepared a day in advance. Hope you like this list of Indian recipes, and may it help you throw an unforgettable party!

If you need more inspiration, check out tonnes of more Indian recipes over at Fun and Food Cafe.

Garlic Naan Recipe

"Naan" is a name well-known in Indian cooking, and this is one kind of flatbread that is appreciated all around the world, by Indians and non-Indians alike. Soft and tender, Naan can be made with several different variations, but I bet every one loves a bite of Garlic Naan! It pairs well with any kind of curry, and is filling as well as appealing to the eye. Determined to try a homemade Naan recipe, I set out on an adventure last weekend, and was happy to see that my Garlic Naans turned out nice and fluffy! And you can bake them in regular oven too, though it would be great to own a Mini-Tandoor; nevertheless, the experiment was absolutely successful, as you can see from the picture!

Ingredients
Yields about 8 to 10 naans

4 cups of fresh all-purpose flour
1 to 2 cups of yogurt (a little sour is preferred)
2 tbsp of melted ghee at room temperature
1 tbsp of sugar
1 tsp of salt
Olive oil - for brushing the naans
finely chopped garlic cloves - according to taste
finely chopped cilantro - to garnish
Yeast mixture
In a small cup, take 2 tablespoons of warm water, add a pinch of sugar, and stir in 2 teaspoons of active dry yeast. Mix well, leave in a warm place and wait for it to rise (about 10 mins)

Method
In a large bowl, sift together the flour and salt; add the sugar and ghee slowly to this mixture, followed by the yeast water. Mix by gradually adding the yogurt. Add and mix until the dough starts to leave the sides of the bowl and comes together in solid lump. You can use a little water to make the dough, but only if needed.

Transfer the dough to a lightly greased surface, oil your hands and knead it for 7-8 minutes. Cover it with a damp cloth, and let it rest and rise for at least 2-3 hours.

Preheat the oven to 425 F. When you are ready to bake the Naans, take the dough out and knead for another 5 minutes to soften it. Divide the dough into lemon sized rounds. On a cutting-board or counter-top, dust a little bit of flour, and roll out each ball into a big round with 1/4 to 1/2 inch thickness.

Roll out all your Naans and place them on a greased or parchment-paper lined baking tray for baking. Brush them all lightly with melted ghee or olive oil. Then evenly sprinkle the finely chopped garlic on each piece, pressing it gently into the dough so it doesn't fall off.

Bake for about 8 to 10 minutes, until the bread is cooked through and turns into a golden yellow color.

Remove from oven, sprinkle with some freshly chopped cilantro, and serve your hot Garlic Naan with any delicious curry of your choice.

Related Recipes
Shahi Dum Aloo Recipe
Vegetable Korma
Malai Kofta Curry

Kadhai Paneer

If you are craving for a simple yet tasty Paneer recipe that won't take hours of preparation, and which you can savor with Rotis/Parathas/Naans or Rice, look no further. Kadhai Paneer is a healthy, nutritious, protein-rich and almost fat-free Indian curry that will leave you satisfied at the end of your meal. Flavored with kasuri-methi, ginger-garlic and a blend of mild Indian spices, it can be ready in a jiffy and can be a perfect accompaniment to bread or rice for a fulfilling weeknight dinner! Sending this over to Srivalli for Monthly Mingle, featuring Kid's Lunches this month!

Ingredients
500 gms paneer, cut into cubes
1 & 1/2 cups tomato puree
1 medium onion - chopped
1 medium green bell-pepper - deseeded & chopped
1/2 tbsp ginger-garlic paste
1 tsp kasuri methi
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp aamchur (dry mango) powder
1/2 tsp garam masala
salt & sugar - to taste
2 tbsp fresh coriander leaves - chopped
3 tbsp ghee or cooking oil

Method
Heat ghee in a pan, add the chopped onions and the chopped bell-peppers and saute until light brown and soft, but not mushy.

Add the ginger-garlic paste and all the masala powders, except kasuri methi, and roast for 2 mins.

Then add the tomato puree, salt, sugar, kasuri methi and the paneer cubes and let it cook, partially uncovered, for about 8-10 mins on medium heat.

Check for taste and adjust seasoning if needed. Garnish with freshly chopped coriander and serve hot with Parathas or Vegetable Pulao.

Related Recipes
Shahi Dum Aloo
Vegetable Korma
Akbari Paneer

Shahi Dum Aloo Recipe

Dum Aloo, also known as Aloo Dum Pukht, is a favored Indian Curry recipe that you often get to see on many restaurant menus, and this home-made Shahi variation is nothing less! Who doesn't like potatoes? especially when they are baby potatoes simmered in creamy & aromatic gravy made with almonds and cashews and flavored with traditional Indian spices! What makes this recipe different and special is the choice of onions, yogurt, tamarind, almonds and cashews as a base for the gravy. With aromatic spices like cardamom, fennel, ginger, and addition of some milk and cream to add a richness to the recipe, the resulting Shahi Dum Aloo was a wonderful treat for our family. B actually liked it better than the Malai Koftas, which means I actually scored a victory with this make-as-you-go recipe venture!

Ingredients
8-10 baby potatoes
3 tbsp tomato puree
1 mid-size onion
4 tbsp yogurt (plain, not sour)
2 tsp tamarind paste
1/2 tsp sugar
1 tbsp ginger-garlic paste
3 tbsps almond-cashewnut paste
** soak the nuts in water, then remove skin and blend to a paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
2 tsp garam masala powder
1/4 tsp fennel powder (saunf)
1/4 tsp cardamom powder
1/4 tsp dry ginger powder
1 bay leaf
2 cloves
salt and lemon juice - to taste
2 tbsp oil
3 tbsp fresh cream
fresh coriander - chopped for garnish

Method
Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Make a paste from the blanched almonds and cashews and keep aside.

Take 2 tbsp yogurt, add the tamarind paste, fennel powder, red-chilli powder, ginger powder, cardamom powder and sugar to it, and beat it well to form a smooth blend. Keep aside.

Boil the potatoes in a microwave or a pressure-cooker, taking care not to over-cook them. Just microwave till tender, but not mashable. Take a toothpick, and poke some holes into the baby potatoes, then keep aside.

Heat 2 tbsp of oil in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add all the dry spices (masalas) and roast for anther 2 mins. Finally add the almond-cashew paste and roast for another 5 mins.

Add the tomato puree, the yogurt-tamaring blend, crushed kasuri methi, and salt. Stir and let it simmer for some time. Then cover with a lid, and let it cook on medium flame for another 10 mins, till the curry becomes think and everything blends well to form a smooth texture.

Add the baby potatoes, lower the flame, and and simmer for 4-5 minutes. Add 2 tbsp milk or whipping cream, and allow the potatoes to be cooked entirely. They will also suck up some of the flavor from the curry and spices, thanks to the holes you poked them with!

Garnish with coriander leaves and fresh cream if you like. Throw some more chopped nuts and raisins on the top. Serve the delicious Shahi Dum Aloo with any bread of your choice, pulao or simply jeera rice.

Related Recipes:
Paneer Butter Masala
Lauki Koftas in Almond Gravy
Bhindi Masala with Peanuts & Coconut

Related Tags
indian-gravies, potatoes, parathas, nuts

Puff Pastry Paneer Pinwheels

Appetizers are a great way to entice guests at a party, or when you call friends for a brief chit-chat. And if you are looking for ideas, these deliciously good-looking Paneer Pinwheels(Palmiers) may just be the the starters you were searching for! Made with Pepperidge Farm's Puff Pastry sheets, they are extremely simple to assemble, and need no preparation time, except thawing the pastry sheets. I made mine with the ever-fascinating Paneer, Cilantro Pesto, or chutney, some herbs, seasonings and a generous helping of Cheese. Baked in less than 20 mins, these Paneer Pinwheels are a great treat when served hot or cold, with any dipping sauce that you fancy.

Ingredients
Makes about 24 pinwheels

One package (2 sheets) frozen PepperidgeFarm Puff Pastry
1 cup shredded paneer (how to make paneer at home)
1/2 cup tomato ketchup
1/2 cup green cilantro chutney (or basil pesto) (recipe here)
4 tbsp shredded cheese
2-3 tbsp olive oil
1 tsp dried garlic & herb flakes (optional)

Method
Mix the Paneer with the shredded cheese and the garlic & herb flakes, toss around and set aside in the refrigerator until ready to assemble the pinwheels.

Thaw the puff pastry at room temperature for about 30 minutes, or until defrosted and easy to unfold. Gently unfold the 2 sheets on 2 separate baking trays, on a lightly floured surface.

Apply a thin layer of olive oil to the sheets with a brush.

Now remove the Paneer mixture from the fridge. Spread a generous serving of the Green Cilantro Chutney evenly over the pastry sheet, leaving a 1/2 inch border on all 4 sides. Top this with a serving of ketchup; spread gingerly with a spoon.

Now sprinkle half of the paneer-cheese mixture on top of the sauces. Roll up the pastry length-wise, slowly balancing on both sides with your fingers and form a puff-pastry roll.

Use gentle pressure to seal the edges tightly; you can use a little more oil or egg-wash if you like to seal the borders where they meet up. Now cover the roll with a plastic-wrap. Repeat the same with the other pastry sheet, cover with a plastic wrap, and refrigerate both the rolls for at least 30-40 mins, until they become a bit hard and easy to handle.

Now remove from the fridge and using a sharp, serrated knife, slice the rolls to make 1/2-inch thick pinwheels.

Preheat oven to 400°F. Arrange the pinwheels, cut side down, on 2 baking sheets lined with wax paper; leave ample room between them to allow to expand a little.

Apply some egg wash or light oil on the surface of each wheel and Bake for 20-25 minutes, or until golden brown and a little puffed-up.

Serve these delicious Paneer Pinwheels (Palmiers) straight out from the oven, with a side order of Sweet & Sour Tamarind Chutney.

Related Recipes
Paneer & Sundried Tomato Muffins
Colorful Tirangi Dhokla Sandwich
Paneer Tikka with Mango Dressing
Vegetable Bread Baskets

Moong Dal Kachori (Stuffed Lentil Baskets)

My mom used to make really delicious Crispy Moong-Dal Kachoris, and I still remember what a glutton I used to be when I ate those! of course, I could never have enough of these, or the lilva kachoris, their second counterpart. But then, crisp and flaky on the outside, and warm and flavorful on the inside, you just can't stay away from Kachoris! Do I sound like a commercial? guess what, once you try the recipe below, you'll start promoting it yourself! I've used moong-dal, or yellow (split-pea) dal as a filling, but you can experiment with peas, tuver dal, or even any other lentil of your choice. It looks like hard work, but believe me, its totally worth the effort! Flavored with lentils sauteed in spices, and complete with raisins and shredded coconut to add that extra punch, these Moong Dal Kachoris are a treat to the eyes and the tongue!

Ingredients

For the Kachori Crust
2 cups all-purpose flour or whole grain white flour
1 tbsp semolina (fine rava)
4 tbsp warm melted ghee (clarified butter)
salt - to taste
1/2 tsp lemon juice
hot water - to knead the dough
oil for frying kachoris

For the Filling
2 cups Moong Dal - soaked for at least 2 hours
1 tspn cumin seeds (jeera)
1 tspn carom seeds (ajwain) or saunf
1/2 tspn asafoetida (hing)(optional)
1 tspn turmeric powder (haldi)
1 tspn red chilli powder
2 tbsp green chilli-ginger paste
1 tbsp grated coconut
1 tbsp coriander - finely chopped
a bunch of raisins (optional)
2 tspn sugar
2 tbsp oil
salt and lemon juice - to taste

Method
Take the Moong Dal and let it soak in water for at least 3-4 hours.

For the kachori, mix the salt, semolina, lemon juice and flour together and add the warm ghee to it. Mix well so that the entire flour is oiled and forms crumbles. Now knead it using warm water into a firm dough(not too thin or soft, just pliable enough). The warm water and rava will help make the crust more crispy. Cover with a wet cloth and leave aside for 25-30 mins.

Now take a saucepan, add 2 tbsp oil to it, then add the cumin, carrom seeds, saunf and asafoetida. When seeds splutter, add the soaked moong dal to this, after removing all water. Season with green chilli-ginger paste, salt, lemon juice, sugar and the spices. Cook for 8-10 mins, then remove from flame. Mix the grated coconut, chopped cilantro and raisins and keep aside.

Now divide the dough into small portions, and roll each one into 3" diam. disc. Put a large spoonful of the filling into the center, then fold the dough over the filling to form a pouch and shape it into a basket from the top(as shown in the pic) You can grease your palms a little and roll the ball between them to form an even ball if that's easier. Make sure to seal the filling at the top else it will all ooze out when you fry them! Repeat for all the kachoris.

Deep Fry: Now heat oil in a wok and deep fry 3-4 kachoris at a time over low-to-medium flame till they are golden brown in color. Do not fry on high heat as they will turn brown but will be uncooked from inside.

Baked: Alternately, you can preheat the oven to 350 degrees. Then place the kachoris on a large oven tray. Space them at least half inch apart and apply light margarine to them with a brush. Now bake them for 10-15 mins, then rotate the tray by 180 degrees to bake on the other side for 10 mins, or till the surface becomes light brown in color.

Of course, the fried version is much tastier than the baked one, but if healthy is more important to you than tasty, you know what to choose!

Tip for Crispy Kachoris The semolina and the lemon juice help make the crust more crispy. Also, fry the kachoris on low heat, then when its time to serve, refry them or bake them on high temperature; this will also make them crispier.

Lay out your beautiful Moong Dal Kachoris on a platter. Serve hot with Green Chutney or sweet-and-sour Tamarind Chutney. I'm sending these to Dangit who's collecting Party Dishes for her daughter's first b'day!

Related Recipes:
Crispy Vegetable Samosas
Tuver-Lilva ni Kachori
Khasta Dal Kachori Chaat

Related Tags
appetizers, lentils, snacks, party-food, baked, entertaining

Vanilla Panna Cotta with Balsamic Strawberries

Vanilla Panna Cotta with Strawberries is a refreshingly light yet extremely popular Italian dessert. Literally translated as "cooked cream", this is a rich and creamy custard, topped with berries, caramel or chocolate sauce. When I heard about it for the first time, I was skeptical; pepper and vinegar in a dessert?! doesn't sound very inviting. But I courageously tasted it at a cafe once, and I have to tell you that I was impressed! The sweet and creamy pudding was rich and delicious, and the balsamic strawberry dressing indeed added an element of spice; with just a tiny hint of black pepper, it beautifully compliments the sweetness of the custard. Playing around with flavors, I tweaked the classic traditional recipe with some interesting additions to give you my version of the divine dessert - Panna Cotta with Strawberry Coulis!

I took inspiration from Chef Mario Batali's Panna Cotta with Strawberries recipe, but modified the strawberry sauce considerably by adding orange zest and mint, and reducing the amount of black pepper and balsamic vinegar. I also added some cardamom powder to my Panna Cotta, and used greek-style yogurt instead of plain whole-milk. Overall, this recipe is a sure-shot winner, and definitely makes for a sophisticated yet easy dessert for dinner parties! And it looks extremely pretty too! This strawberry dessert is on its way to Cooksister's WTSIM-Berries event! check out some cool recipe variations at the end of this post!

Ingredients

Panna Cotta
2 tbsp water
1 1/2 tsp unflavored gelatin
2 cups whipping cream
1 1/4 cup greek style yogurt (or whole-milk)
1 tspn vanilla extract
1/2 tspn cardamom powder
1/2 cup sugar

Strawberry Sauce
10-12 medium strawberries - hulled & sliced
2 tbsp sugar
3-4 mint leaves
1/4 tsp orange zest
1 tbsp balsamic vinegar (optional)
1/4 tspn finely ground black pepper (optional)

Method

Vanilla Panna Cotta
Pour 2 tbsp warm water into a small bowl. Sprinkle gelatin over water. Let it stand until softened, about 15 minutes.

Whisk 1 cup cream, yogurt/milk, and vanilla and cardamom in large bowl to blend.

Heat the remaining 1 cup cream and 1/2 cup sugar in a small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat and set aside. Add the gelatin mixture to the cream, stirring continuously to dissolve the gelatin.

Now mix the hot cream & gelatin mixture into the yogurt mixture in bowl. Divide the mixture among six ramekins or moulds, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

Dressing the Strawberries
Toss the strawberries, vinegar, sugar, orange zest, mint leaves and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally, to allow the fruit to macerate and soak the flavors. Adjust sugar according to your taste if needed, then cover it with cling wrap and keep it refrigerated until serving time.

When ready to serve, unmould the panna-cotta by inverting on a dessert plate. Remove the mint leaves from the strawberry sauce. Gently layer the custard with the sauce and garnish with a fresh sprig of mint if needed.

Variations: You can also puree the strawberries and add it to the panna cotta mixture to make Strawberry Panna Cotta. Add a hint of orange zest to the cream mixture instead of cardamom. Or use some other essence like almond or saffron. Feel free to experiment with your choice of flavors or fruits for the topping.

Panna Cotta & Strawberries with Balsamic Vinegar is a popular dessert at many restaurants. It serves to be a light yet elegant and easy dessert at several occasions. The dressing in the strawberries compliments the sweetness of the pudding, at the same time giving it a unique sweet and spicy taste that lingers long after you have finished your dessert!

Related Recipes:
Low-Fat Strawberry-Vanilla Cake
Mixed-Berry & White CHocolate Bread Pudding
Traditional Vanilla Pound Cake

Cheese & Rice Cutlets (Croquettes) - Party Appetizers

One of the most important things in a party menu are appetizers, as they have the power to make or break your first impression as a host. Its better to stick to simple yet presentable food for the first course, and these Rice & Cheese Croquettes totally fit the theme. When you think about vegetarian cutlets, people often think of potatoes, paneer, or lentils. But what's a chef who doesn't break boundaries, right? Inspired by some leftover rice and a bag of cheddar cheese, I decided to try a hand at these spicy Rice Cutlets; with minimal ingredients and very little prep-time, they work great for a quick snack, as a nifty picnic lunch, or as inviting finger-food in a party.

Ingredients
1 cup cooked rice
1/2 cup cheddar cheese
2 tbsp all-purpose flour plus some more for dusting
1-2 green chillies - chopped finely
2 tbsp cilantro - chopped finely
4 tbsp onions - chopped
3 tbsp bell-peppers - chopped finely
salt and lemon juice - to taste
1 tbsp corn flour (or 3 tbsp bread crumbs)
Oil for frying
few baby roma tomatoes
few toothpicks

Method
Add 1 tbsp oil to a pan, and saute the chopped onions and bell-peppers for about a minute.

Now mix all the ingredients together with rice except the tomatoes. Mix gingerly with your hands. Add the flour slowly as you shape them into balls or cutlets.

Heat oil for frying (or shallow-fry) in a wok. Once you've shaped all the croquettes, dust them in all-purpose flour; make sure to coat it completely so the cutlets do not break while frying

Fry 3-4 cutlets at a time at medium-high temperature. Flip them over gingerly till dark golden in color. Remove them and dab them on a tissue-paper to get rid of excess oil.

Now pass a tooth-pick through each cutlet, then top it with a baby tomato and drizzle with some sweet tamarind chutney. These croquettes are on their way to Culinarty's Original Recipes Roundup!


These rice & cheese croquettes are really tasty, with the rice adding the crispiness and the cheese making it gooey at the same time. Serve them hot, and both you and your guests are sure to ask for more!

Related Recipes:
Cheese & Bell-Pepper Rice Pulao (Pilaf)
Vegetable Cheese parathas (Stuffed Flatbread)

Vanilla Tea Cupcakes

Tea parties are one of the most easiest ways to entertain on a bright summer afternoon. Some crackers or cookies, vanilla cupcakes and a pot full of simmering hot tea or coffee and you are all set to make your friends feel at home and enjoy a quiet afternoon, reliving fond memories. Vanilla is such a universal flavor it can make anything taste better, and cupcakes are one of the simplest contenders! But here, we adapt a simple cupcake recipe for a tea-party by adding some spices and orange zest, and decking them up with a dollop of jam and some sprinkling of powdered sugar. Pulled out of mini-muffin pans and placed on a party platter, these vanilla tea cupcakes will surely make it worth your while!

Ingredients
Makes about 12 mini cupcakes

1-1/4 cup all-purpose flour
1/2 tsp baking soda
2 tsp vanilla essence
1 tsp all-spice (or nutmeg, cinnamon,dry ginger and star anise pwd)
1/2 tsp orange zest
1/2 tsp salt
2 tbsp vegetable oil
1/4 cup granulated sugar
1 large egg
2 tbsp unsalted butter - softened
4 tbsp confectioners' sugar - to sprinkle on top
4 tbsp jam (raspberry or strawberry works best)

Method
Preheat oven to 350 degrees F. In a bowl, whisk together the flour, the baking soda, the spices, and a pinch of salt.

In another bowl, cream together the butter and the granulated sugar, beat in the egg, till its light and fluffy. Add the oil and whisk together.

Slowly combine the liquid mixture to the dry ingredients, beating well after each addition. Finally add the vanilla essence and orange zest to the batter.

Divide the batter among 12 paper-lined mini-muffin tins and bake the cupcakes in the middle of an oven for 15 to 20 minutes, or until a tester comes out clean.

Turn the cupcakes out onto a wire rack and let them cool completely. Whip up the jam mixture with 4 drops of water. Drop a tiny spoonful on the top of each cupcake. Dust with some confectioner's sugar.

The spices do balance well with the orange zest and vanilla...so there's a little bit of everything without any of it being overpowering..and the jam and sugar on the top makes it worth serving at a party!:) No need for frosting!! Serve these Vanilla Tea Cupcakes at a tea-party and dazzle your friends and guests, just like I'm sending them to Erin's Spring Tea party event!

Similar Recipes:
Chocolate Cupcakes with Orange Cream Sauce
Raspberry-filled Molten Cupcakes

Shiitake Mushroom and Bleu Cheese Crostini

I love entertaining friends at home, and that's why I cook appetizers more often, I guess! This Shiitake Mushroom Crostini, an italian first-course meal, similar to "bruschetta", is a perfect finger food at cocktail parties. The Shiitake mushrooms have a unique taste, and though you can replace this recipe with your choice of mushrooms, the former work better with the cream sauce, garlic and chives. The garlic and the bleu cheese are of course, the essence of this dish. I've used simple bread for the base, but you can even try the flavored ones that we get these days in stores and places like Panera Bread!

Ingredients
2 tbsp butter
2 cups fresh shiitake mushrooms - cleaned and chopped
2 cloves garlic - minced
4 tbsp chives - chopped
1/4 cup half and half cream
1/4 cup crumbled blue cheese
parmesan cheese - for garnish
salt and pepper - to taste
10-12 bread slices cut from baguette
Chopped fresh parsley

Method
Melt butter in a heavy large skillet over medium-high heat. Add all mushrooms and garlic and saute until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Season to taste with salt and pepper. Transfer mushroom topping to bowl. Mushroom topping can be made 1 day in advance too; just cover and refrigerate.

Preheat oven to 375 degrees F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Top each slice with a generous helping of the mushroom mixture. Lightly sprinkle parmesan cheese over top. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley and serve hot! (image credit: Whole Foods)

Contrary to the belief of some people, shiitake mushrooms are easier to cook and bake, and have more antioxidants than some of its peers. Enjoy this delicious Shiitake Mushroom Crostini as lovely appetizers as your next party food!

Related Recipes:
Traditional Italian Bruschetta
Mixed Green Salad with Homemade Bleu Cheese Dressing
Mushroom Ravioli in Saffron & Cream Sauce