We as a family have a fondness for Mushrooms and as much as I try experimenting with Paneer , do the same with Mushroom. Only catch is to get the most fresh mushrooms and use it on the same day. Somehow I like the white color to stay intact. Another good thing about Mushroom is they are easy to clean, chop and cook unlike many vegetable where preparation time is higher.
However now this being Methi Mushroom, sometime did go on plucking the Methi leaves. Also we need to be sure to chop Methi leaves and not the stick as that doesn’t cook properly and would spoil the texture of the whole dish. Methi Mushroom is creamy because of milk and to make it creamier you can add some cream too though I avoided that due to personal calorie concern but that definitely would enhance the taste.