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    You are in: Home / Recipes / Garam Masala Sauteed Portobello Mushroom Curry in Porcini Cream Recipe
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    Garam Masala Sauteed Portobello Mushroom Curry in Porcini Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    CountryLady's Note:

    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.

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    Units: US | Metric




    1. 1
      PORCINI CREAM: Soak dried porcinis in 1 cup of hot water for 30 minutes.
    2. 2
      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.
    3. 3
      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.
    4. 4
      MUSHROOMS: Remove stems from portobellos& slice each cap into 6 pieces.
    5. 5
      Heat oil in a large skillet over medium-high heat; sprinkle in asafetida powder& let sizzle for 30 seconds.
    6. 6
      Immediately, stir in remaining spices& fry until lightly browned, about 2 minutes.
    7. 7
      Add mushroom caps& fry, stirring often, until browned& bendable if lifted, about 7 minutes; pour in porcini cream& serve.

    Browse Our Top Mushroom Recipes

    Ratings & Reviews:

    • on April 23, 2009


      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! :)

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    • on August 30, 2004


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Garam Masala Sauteed Portobello Mushroom Curry in Porcini Cream

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 321.7
    Calories from Fat 259
    Total Fat 28.8 g
    Saturated Fat 8.1 g
    Cholesterol 40.7 mg
    Sodium 749.1 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 2.6 g
    Sugars 3.9 g
    Protein 4.6 g

    The following items or measurements are not included:

    dried fenugreek leaves

    asafetida powder

    mango powder

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