Garam Masala Sauteed Portabella Mushrooms in Porcini Cream |
|
 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Another curry recipe that I thought looked great. I am posting to try this at a later time. As with all his recipes, I reduced the amount of oil by half. Ingredients:
1 medium onion, finely chopped |
2 1/2 tablespoons all-purpose flour |
2 1/2 tablespoons dry porcini mushrooms |
1 cup of very hot water |
1 1/2 teaspoons dried green fenugreek leaves |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/2 cup whipping cream |
1 1/2 cups water |
1 1/2 tablespoons canola oil |
6 large portabella mushrooms, washed and dried |
1/4 teaspoon asafetida powder (known as hing at indian grocers) |
1 tablespoon mango powder (known as amchur at indian grocers) |
1 tablespoon garam masala |
1/4 teaspoon cayenne pepper |
3/4 tablespoon salt |
2 tablespoons canola oil |
Directions:
1. For Porcini Cream Curry:.
2. Place porcinis and 1 cup of very hot water in a bowl and allow to sit for 30 minutes. Strain the mushrooms, reserving the soaking liquid in a small bowl. Finely chop the soaked mushrooms and set aside.
3. Heat oil in a medium pot, sauté the onions on medium heat until they are brown in color about 5 to 8 minutes. Stir in the all-purpose flour and cook for 2 - 3 minutes or until the flour is a light brown color.
4. Add the porcini mushrooms and 1 cup of water in which they have been soaking. Stir in the additional water, cream, salt and cayenne pepper. Bring to a low boil and let it cook uncovered for about 15 minutes. Add fenugreek leaves, stir well and cook for another 5 minutes.
5. For Portobello Mushrooms:.
6. Cut each mushroom in 5 or 6 slices or leave them whole if you prefer.
7. Heat approx 2 tablespoons of oil on medium heat in a large skillet. Sprinkle the asafetida in the hot oil and let it sizzle for 30 seconds. Immediately add all of the remaining spices and stir for about 1 to 2 minutes. The spices will foam lightly.
8. Add the portobello mushrooms and sauté them in the spice mixture for 3 minutes, while stirring them regularly. Make sure the mushrooms are not overcooked, as they will also cook slightly when you pour the hot curry on them.
|
|