Garam Masala Sauteed Portobello Mushroom Curry in Porcini Cream

Recipe by CountryLady
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READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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