2 Reviews

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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Christopher Lee Wren April 23, 2009

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.

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koparsons August 30, 2004
Garam Masala Sauteed Portobello Mushroom Curry in Porcini Cream