Best 3 Garam Masala Sauteed Portobello Mushroom Curry In Porcini Cream Recipes

Indulge in a culinary journey to India with this tantalizing Garam Masala Sautéed Portobello Mushroom Curry in Porcini Cream. This vegetarian dish bursts with flavors, combining the earthy notes of portobello mushrooms, the warmth of garam masala, and the richness of porcini cream. The recipe includes detailed instructions, cooking tips, and variations to suit different dietary preferences. Accompanying the main recipe are two additional delectable dishes: Garam Masala Sautéed Mixed Vegetables and Creamy Mushroom & Leek Stroganoff. These recipes offer diverse vegetarian options, each showcasing the versatility of garam masala and the umami-rich flavors of mushrooms. Whether you're a seasoned cook or just starting your culinary adventures, this article provides a comprehensive guide to creating a flavorful and satisfying vegetarian feast.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 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.

PORTOBELLO CURRY WITH GREEN RICE

Portobello Curry With Green Rice image

Portobello curry? Yum! This calls for a spicy Madras curry powder. If you can't get any, try Recipe #174350. Enjoy! Adapted from Better Homes and Gardens magazine. Feel free to add other vegetables to your liking!

Provided by Sharon123

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup brown basmati rice
1 cup unsweetened coconut milk (divided)
1/3 cup fresh cilantro, chopped (may add 1/2 cup if you really like cilantro!)
1/8 cup fresh parsley, chopped
4 teaspoons fresh ginger, finely minced (divided)
2 garlic cloves, minced (divided)
1 tablespoon lime juice
1 lb portabella mushroom, cut in 1/2 inch slices
2 tablespoons olive oil
1/2 cup green onion, sliced
2 teaspoons Madras curry powder
1/8 teaspoon crushed red pepper flakes
1 cup cherry tomatoes, quartered (or use a regular tomato, chopped to equal 1 cup)
2 tablespoons coarsely chopped roasted cashews (or peanuts)

Steps:

In a medium saucepan mix rice, 2 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.
Meanwhile, in a blender or food processor mix 1/2 cup of the coconut milk, cilantro, parsley, 1 teaspoon of the fresh ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.
In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turning occasionally.
Add green onions, curry powder, red pepper flakes, and remaining ginger and garlic. Cook and stir 1 minute.
Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and black pepper.
To serve, divide rice among 4 plates. Top with mushroom mixture and sprinkle with nuts. Enjoy!
Makes 4 servings.

EASY PORTOBELLO MUSHROOM SAUTE

Easy Portobello Mushroom Saute image

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

Ingredients

3 tablespoons olive oil, divided
1 ½ tablespoons garlic flavored olive oil
¼ onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese

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

Tips:

Selecting the Right Portobello Mushrooms: Choose large, firm, and evenly shaped portobello mushrooms with intact gills. Avoid mushrooms with blemishes or bruises.
Cleaning the Mushrooms: Gently wipe the mushrooms with a damp cloth to remove any dirt or debris. Do not rinse the mushrooms under running water, as this can cause them to absorb excess moisture.
Slicing the Mushrooms: Cut the portobello mushrooms into 1/2-inch thick slices. This will help them cook evenly and absorb the flavors of the marinade and sauce.
Marinating the Mushrooms: Marinating the portobello mushrooms in a mixture of olive oil, garlic, herbs, and spices enhances their flavor. Allow the mushrooms to marinate for at least 30 minutes, or up to overnight.
Cooking the Mushrooms: Cook the marinated portobello mushrooms in a hot skillet until they are tender and slightly browned on both sides. This will take about 5-7 minutes per side.
Making the Porcini Cream Sauce: In a separate saucepan, prepare the porcini cream sauce by simmering dried porcini mushrooms in cream, white wine, and Parmesan cheese. This sauce adds a rich and earthy flavor to the curry.
Combining the Mushrooms and Sauce: Add the cooked portobello mushrooms to the porcini cream sauce and simmer until heated through. This allows the mushrooms to absorb the flavorful sauce.
Serving the Curry: Serve the garam masala sauteed portobello mushroom curry with your choice of sides, such as basmati rice, quinoa, or naan bread. Garnish with fresh cilantro or parsley for added color and flavor.

Conclusion:

This exotic and flavorful recipe combines the bold spices of garam masala with the meaty texture of portobello mushrooms and the rich earthiness of porcini mushrooms. The result is a delectable and satisfying curry that is perfect for a special occasion meal. With its vibrant colors, aromatic spices, and creamy texture, this dish is sure to impress your dinner guests and become a favorite in your culinary repertoire. So, gather your ingredients, follow the detailed instructions, and embark on a culinary journey that will transport your taste buds to a world of exotic flavors.