EASY PORTOBELLO MUSHROOM SAUTE
This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.
Provided by BRIDGET678
Categories Side Dish Vegetables Onion
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g
GARAM MASALA SAUTEED PORTOBELLO MUSHROOM CURRY IN PORCINI CREAM
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.
Provided by CountryLady
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
GARAM MASALA SAUTEED PORTABELLA MUSHROOMS IN PORCINI CREAM
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.
Provided by mell_2
Categories Asian
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Porcini Cream Curry:.
- 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.
- 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.
- 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.
- For Portobello Mushrooms:.
- Cut each mushroom in 5 or 6 slices or leave them whole if you prefer.
- 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.
- 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.
Nutrition Facts : Calories 182.4, Fat 15.8, SaturatedFat 5.2, Cholesterol 27.2, Sodium 1081.1, Carbohydrate 9.2, Fiber 1.7, Sugar 2.4, Protein 3.1
SAUTéED PORCINI MUSHROOMS WITH SHALLOTS
Like Michel Goldberg, Natan Holchaker was a little boy during the Nazi occupation. When the war started, his father moved to a small village in the Dordogne with a little garden and a well. One day his father told him to "disappear," and he and his brother left to live with peasants in the countryside. Two days later, the Germans attacked. Throughout the war, he and his brother lived on farms, helping to pick crops and learning how to find porcini mushrooms, which they gathered for the farmers. This delicious recipe comes from Natan and his wife, Josiane Torrès-Holchaker. Josiane's ancestors came to Bordeaux from Portugal in the sixteenth century. Although they lived outwardly as Marranos, or New Christians, the Torrès-Vedras family continued to live as Jews at home. In 1790, the National Assembly decreed that all the Portuguese and Spanish Jews in France would enjoy the rights of active citizens. As we were driving with Natan and Josiane toward the Médoc wine country in Bordeaux, they suddenly stopped the car, jumped out, and looked at the cèpes (porcini mushrooms) that were being sold by the road. They were so excited, as only the French can be, in anticipation of cooking the mushrooms. "See how fresh these are," said Josiane. "They are shiny and white, the cap is closed, and they aren't green inside, a sign of their being too old." She told me that sometimes she just serves the mushrooms raw, dicing and marinating them first in lemon juice. Then she described the way her mother prepared porcini.
Yield 4 servings
Number Of Ingredients 5
Steps:
- Detach the caps from the stems of the mushrooms. Wipe the caps clean with a damp dish towel to get rid of any dirt. Clean the stems, and cut into two or three pieces each, lengthwise. If the caps are small, leave them whole; if not, cut them into large chunks.
- Coat a large frying pan with a thin film of oil. Put over medium heat, and sauté the large pieces of mushroom for a few minutes before adding any smaller pieces. Toss periodically, cooking until they turn golden brown and their liquid has been released. Drain on paper towels.
- Return the drained mushrooms to the skillet, and add the parsley and garlic or shallot. Sauté over medium heat for a minute or two, and serve sprinkled with salt and pepper to taste.
More about "garam masala sauteed portabella mushrooms in porcini cream recipes"
SAUTEED PORCINI MUSHROOMS - A TASTY MESS
From atastymess.com
10 BEST SAUTEED PORTOBELLO MUSHROOMS RECIPES
From yummly.com
EASY CREAMY MUSHROOMS - DAMN DELICIOUS
From damndelicious.net
PORTABELLA MARSALA - MONTEREY MUSHROOMS
From montereymushrooms.com
FETTUCCINE IN A PORCINI MUSHROOM CREAM SAUCE
From emerils.com
GARAM MASALA-SAUTéED PORTOBELLO MUSHROOMS IN PORCINI CREAM …
From eatyourbooks.com
CREAMY MUSHROOM MARSALA SAUCE - VIKALINKA
From vikalinka.com
PORTOBELLO AND PORCINI CREAM SAUCE RECIPE - THE SPICE HOUSE
From thespicehouse.com
MASALA MARINATED PORTOBELLO MUSHROOMS - CONNOISSEURUS VEG
From connoisseurusveg.com
SAUTéED PORCINI MUSHROOMS RECIPE | EAT SMARTER USA
From eatsmarter.com
GARAM MASALA-SAUTÉED PORTOBELLO MUSHROOMS - THE STAR
From thestar.com
SAUTéED MUSHROOMS WITH PORCINIS RECIPE | MYRECIPES
From myrecipes.com
SAUTEED PORTOBELLO MUSHROOM RECIPE [+VIDEO] - MASALA HERB
From masalaherb.com
GRILLED PORTOBELLO MUSHROOM IN A PORCINI CREAM SAUCE
From closetcooking.com
GARAM MASALA SAUTEED PORTABELLA MUSHROOMS IN PORCINI CREAM
From recipenode.com
GARAM MASALA SAUTEED PORTOBELLO MUSHROOMS IN PORCINI CREAM …
From pinterest.com
BEST GARAM MASALA SAUTEED PORTOBELLO MUSHROOMS IN PORCINI …
From pinterest.ca
20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
PORCINI MUSHROOM AND CREAM PASTA - LYDIA GERRATT
From lydiagerratt.com
PASTA WITH PORCINI MUSHROOMS AND CREAM SAUCE RECIPE
From foodnewsnews.com
SAUTEED PORTABELLA MUSHROOMS IN A BALSAMIC AND BUTTER SAUCE
From kitchenbelleicious.com
PORCINI MUSHROOMS AND FONTINA POLENTA WITH SAUTEED
From italianbellavita.com
GARAM MASALA SAUTEED PORTABELLA MUSHROOMS IN PORCINI CREAM
From mushroomrecipebook.blogspot.com
FETTUCCINE WITH PORCINI MUSHROOMS AND CREAM SAUCE - MARIPOSA …
From mariposafarms.com
GARAM MASALA SAUTEED PORTOBELLO MUSHROOM CURRY IN PORCINI …
From webetutorial.com
PAPPARDELLE WITH PORCINI AND PORTOBELLO MUSHROOMS
From cookingwithnonna.com
10 BEST FRESH PORCINI MUSHROOMS RECIPES - YUMMLY
From yummly.com
GARAM MASALA-SAUTEED PORTOBELLO MUSHROOMS IN PORCINI CREAM …
From cookstalk.info
STEWED FRESH PORCINI MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY SAUTéED PORTOBELLO MUSHROOMS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
TAGLIATELLE WITH PORCINI MUSHROOMS AND PARMESAN CHEESE SAUCE
From mamablip.com
GARAM MASALA SAUTEED PORTOBELLO MUSHROOMS IN PORCINI CREAM …
From pinterest.com
GRILLED PORTABELLA MUSHROOMS | MOM'S MAGIC MASALA
From momsmagicmasala.com
VIJ'S DISH: GARAM MASALA SAUTéED PORTOBELLO MUSHROOMS IN PORCINI …
From pinterest.co.uk
BALSAMIC AND THYME ROASTED PORTOBELLO MUSHROOMS (EASY …
From goodlifeeats.com
PORCINI MUSHROOM CREAM SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love