Garam Masala Sauteed Portabella Mushrooms in Porcini Cream

Submitted by Chef #573036

"Another curry recipe that I thought looked great. I am posting to try this at a later time. As with all his recipes, I reduced the amount of oil by half."

 

• Ready In: 1hr 5mins
• Ingredients: 17
• Serves: 6

ingredients

• For Porcini Cream Curry

• 1 medium onion, finely chopped
• 2 1⁄2 tablespoons all-purpose flour
• 2 1⁄2 tablespoons dry porcini mushrooms
• 1 cup of very hot water
• 1 1⁄2 teaspoons dried green fenugreek leaves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 cup whipping cream
• 1 1⁄2 cups water
• 1 1⁄2 tablespoons canola oil

• For Portobello Mushrooms

• 6 large portabella mushrooms, washed and dried
• 1⁄4 teaspoon asafoetida powder (known as hing at Indian grocers)
• 1 tablespoon mango powder (known as amchur at Indian grocers)
• 1 tablespoon garam masala
• 1⁄4 teaspoon cayenne pepper
• 3⁄4 tablespoon salt
• 2 tablespoons canola oil

directions

1. For Porcini Cream Curry:

2. Place porcinis and 1 cup of very hot water in a bowl and allow to sit for 30 minutes. Strain the mushrooms, reserving the soaking liquid in a small bowl. Finely chop the soaked mushrooms and set aside.
3. Heat oil in a medium pot, sauté the onions on medium heat until they are brown in color about 5 to 8 minutes. Stir in the all-purpose flour and cook for 2 - 3 minutes or until the flour is a light brown color.
4. Add the porcini mushrooms and 1 cup of water in which they have been soaking. Stir in the additional water, cream, salt and cayenne pepper. Bring to a low boil and let it cook uncovered for about 15 minutes. Add fenugreek leaves, stir well and cook for another 5 minutes.

5. For Portobello Mushrooms:

6. Cut each mushroom in 5 or 6 slices or leave them whole if you prefer.
7. Heat approx 2 tablespoons of oil on medium heat in a large skillet. Sprinkle the asafetida in the hot oil and let it sizzle for 30 seconds. Immediately add all of the remaining spices and stir for about 1 to 2 minutes. The spices will foam lightly.
8. Add the portobello mushrooms and sauté them in the spice mixture for 3 minutes, while stirring them regularly. Make sure the mushrooms are not overcooked, as they will also cook slightly when you pour the hot curry on them.