Mushroom and Cottage Cheese Veg/Non-Veg Sandwich Filling

• 1 tablespoon pure wesson canola oil or 1 tablespoon sunflower oil
• 12 medium onion, peeled,washed and finely chopped
• 12 cup shiitake mushroom, washed and chopped
• 1 cup oyster mushroom, washed and chopped
• 1 cup indian cottage cheese, diced (paneer/panir)
• 34 teaspoon mango powder, to taste
• 12 teaspoon red chili powder, to taste
• 12 teaspoon chicken stock powder or 12 teaspoon vegetable stock powder (I grate the cube of Maggi Chicken or Vegetable stock with onion and use that)
• 4 slices white bread

1. Heat oil in a non-stick pan.
2. Add onion and stir-fry on medium flame until it is transparent.
3. Add chopped mushrooms and stir-fry on high flame until the water from the mushrooms is absorbed.
4. Add diced cottage cheese, mango and red chilli powder and the chicken/vegetable stock cube powder.
5. Stir-fry on medium flame for 3 minutes.
6. Transfer onto a plate and allow to cool.
7. Divide the filling into 2 portions.
8. Place each portion of filling between 2 slices of bread.
9. Toast the prepared sandwiches in a sandwich toaster.
10. Serve hot.
11. Enjoy!

canola oil, onion, shiitake mushroom, oyster mushroom, cheese, mango, red chili powder, chicken, white bread

Taken from www.food.com/recipe/mushroom-and-cottage-cheese-veg-non-veg-sandwich-filling-89620 (may not work)