Garam Masala Sauteed Portobello Mushroom Curry in Porcini Cream |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
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. Ingredients:
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 asafetida powder |
1 tablespoon mango powder |
1 tablespoon garam masala |
3/4 teaspoon salt |
1/4 teaspoon cayenne |
Directions:
1. PORCINI CREAM: Soak dried porcinis in 1 cup of hot water for 30 minutes.
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. 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. MUSHROOMS: Remove stems from portobellos& slice each cap into 6 pieces.
5. Heat oil in a large skillet over medium-high heat; sprinkle in asafetida powder& let sizzle for 30 seconds.
6. Immediately, stir in remaining spices& fry until lightly browned, about 2 minutes.
7. Add mushroom caps& fry, stirring often, until browned& bendable if lifted, about 7 minutes; pour in porcini cream& serve.
|
|