Kadhai mushroom

Ingredients:
Mushrooms (portobello, button, shiitake), halved or quartered -- a bunch
Onions -- 2

Onion tomato masala
Oil - 2-3 tbsp
Cumin
Onions, finely chopped
Sugar - 1 tsp
Ginger, garlic, and green chillies, pounded
Turmeric, Kashmiri mirch, coriander powder
Tomatoes, chopped
Tomatoes, puréed
Reduce and reserve

Kadhai masala
Roast and grind the following: Cumin, coriander, fennel, pepper, green cardamom, salt
Add red pepper flakes and dried crushed methi leaves

Mushrooms
Hot oil -- 2 tbsp
Fry the mushrooms until water dries, reserve.
Fry large onion and capsicum pieces, add large tomato pieces

Paneer
If using, hot oil -- 2 tbsp, fry and reserve.

In that last dish, add prepared onion tomato gravy, kadhai masala, mix well. Some water, coriander leaves, mix well. Add the mushrooms and/or paneer.

Author: Shrinkingsodacan

Source: This recipe.

Jicama salad

Ingredients:
Jicama, diced or cut into long strips -- 2 cups
Cucumber, diced or cut into long strips -- 1 cup
    [scoop out the meat to reduce moisture]
Red onion, chopped fine -- 1/4 cup
Yellow pepper, diced -- 1
Red pepper, diced -- 1
Green pepper, diced -- 1
Pineapple, diced -- 1/2 cup
Green chilies, chopped fine -- 1-2 tbsp
Ginger, chopped fine -- 1-2 tbsp
Coriander leaves, chopped fine -- 1/4 cup

Lemon, juiced -- 1 large
Olive oil -- 1/3 cup
Balsamic vinegar -- 1/4 cup
Salt -- 1/4 to 1/2 tsp

Method:
Mix together the diced veggies in a bowl. Whisk together the olive oil, lemon juice, balsamic vinegar, and salt and mix well with the diced veggies. Set aside for 30 min to let the juices combine together.

Author: Shrinkingsodacan

Polish mushroom sauce

Ingredients:
Porcini or portobello mushrooms, diced - 4 large if portobello
Olive oil - 3 tbsp
Sour cream - 1/2 tub
Chicken stock - 1 cup
Sherry (optional) - 1/4 cup
Corn flour - enough to thicken, 2-3 tbsp

Method:
Wash, pat dry, and dice the mushrooms. Heat olive oil and fry the mushrooms until they start to release moisture. Mix chicken stock with 1 cup hot water and mix into the mushrooms. Add sherry if using. Cook covered until mixture thickens. Dissolve corn flour in some of the hot liquid and pour back, stir slowly to thicken. Mix in sour cream and cook on low flame for a few more minutes.
Garnish with chopped parsley (optional). Serve on top of sous vide pork chops.

Author: Shrinkingsodacan

Instant Pot sous vide pork chops

Salpimiento the pork chops if needed.
Use the Instant Pot's Ultra mode, setting the temperature to 140 F, time to 1 hour, and setting the pressure OFF.
Place each pork chop in a sandwich bag. When the IP has finished preheating, use the displacement method to seal each sandwich bag and weigh them down. No need to close the IP.

When done, sear in pan.