Prep 30 mins
Cook 40 mins
Another wonderful recipe from Vikram Vij, owner of the hottest Indian restaurant in Vancouver! Asafetida & mango powders are known as hing & amchur in Indian grocery stores - if you can't get them, omit them, as well as the fenugreek & add 1 tbsp lime juice after the mushrooms are cooked. You can purchase garam masala or use one of the recipes for garam masala on Zaar.
- 7 g dried porcini mushrooms
- 2 cups water, divided in half
- 2 tablespoons canola oil
- 1 onion, finely chopped
- 2 tablespoons flour
- 1⁄2 cup whipping cream
- 1 teaspoon dried fenugreek leaves
- 1⁄2 teaspoon salt
- 1 pinch cayenne
- 6 large portabella mushrooms
- 3 tablespoons canola oil
- 1⁄4 teaspoon asafoetida powder
- 1 tablespoon mango powder
- 1 tablespoon garam masala
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne
- PORCINI CREAM: Soak dried porcinis in 1 cup of hot water for 30 minutes.
- Heat oil in saucepan over medium heat& fry onions, stirring occasionally, until browned, about 5 minutes; stir in flour& cook, stirring constantly, until light brown, about a minute.
- Add porcinis with their soaking liquid, along with remaining ingredients& bring to a boil; reduce heat to medium-low& simmer, stirring occasionally, until slightly thickened& reduced to 2 cups, about 20 minutes.
- MUSHROOMS: Remove stems from portobellos& slice each cap into 6 pieces.
- Heat oil in a large skillet over medium-high heat; sprinkle in asafetida powder& let sizzle for 30 seconds.
- Immediately, stir in remaining spices& fry until lightly browned, about 2 minutes.
- Add mushroom caps& fry, stirring often, until browned& bendable if lifted, about 7 minutes; pour in porcini cream& serve.
This was very good in spite of me not having all of the ingredients. I didn't have any regular flour, so I used Wondra, an instant flour which is just as good as regular flour... Strangely enough, we had dried porcini and fenugreek laying around the house, but I didn't have any asafetida or mango powders, so I just didn't add them and added garlic cloves to the porcini cream. I had to make my own garam masala, so I made it with chili powder, cinnamon, cumin, ginger, and black pepper. (I didn't have a lot of herb choices.) This still came out very well inspite of my changes, and I just had it in a frittata this morning and it was fabulous. I added about a 1/4 cup of finely chopped mushroom curry and a couple of tablespoons of chives to a basic frittata recipe and then sprinkled some black pepper on the top. Any recipe that can be used over is a great one in my book! :)
My boyfriend liked this recipe a lot. It was a bit too mushroomy for me as a main dish, but would make a great side dish (or a main dish for mushroom lovers). I substituted 1/4 soy milk & 1/4 silken tofu for the cream. Also, I'm fairly certain the porcini measurement is wrong -- 7 grams is about .002 lbs, which is not very much at all. I ended up using about .08 lbs of dried porcinis.