Garam Masala Sauteed Portobello Mushroom Curry In Porcini Cream Recipes

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GARAM MASALA SAUTEED PORTOBELLO MUSHROOM CURRY IN PORCINI CREAM



Garam Masala Sauteed Portobello Mushroom Curry in Porcini Cream image

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

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

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



Garam Masala Sauteed Portabella Mushrooms in Porcini Cream image

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

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 asafoetida 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

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

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