Recipe by CountryLady
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.
Top Review by Christopher Lee Wren
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! :)
- 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
Directions See How It's Made
- 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.