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.
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Joan Namagqnda
[email protected]This is a delicious and easy-to-make curry. I especially love the addition of porcini cream, which gives it a rich and earthy flavor. I will definitely be making this again!
uvon rotsy
[email protected]This curry is so flavorful and satisfying. I love the combination of spices and the creamy sauce. It's a perfect meal for a cold night.
Waqar Aslam
[email protected]I've made this curry several times now, and it's always a hit. It's a great way to use up leftover mushrooms, and it's also a very affordable dish to make.
Tab A12
[email protected]This is a great recipe for a special occasion. The presentation is beautiful, and the flavors are out of this world. I highly recommend it.
Christine Namakula
[email protected]I'm not usually a fan of mushrooms, but this curry changed my mind. The mushrooms were cooked perfectly, and the sauce was so flavorful. I'll definitely be making this again.
Ahmad Gul
[email protected]This curry is a winner! The garam masala and porcini cream give it a unique and unforgettable flavor. I served it with basmati rice, and it was a perfect meal.
Ember goode
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time, and it turned out so delicious. The porcini cream really makes this dish special.
Ak Ka
[email protected]This is one of the best vegetarian curries I've ever had. The mushrooms are so tender and flavorful, and the sauce is creamy and rich. I will definitely be making this again!
Nathan crittenden
[email protected]Wow! Just wow! This curry is incredible. The flavors are so complex and delicious, and the mushrooms are cooked to perfection. I'm definitely adding this recipe to my favorites.
Fiqay Jr
[email protected]This garam masala-spiced portobello mushroom curry was a delightful culinary journey. The porcini cream added a rich, earthy flavor that perfectly complemented the hearty mushrooms. The step-by-step recipe was easy to follow, and the final dish was a