Garam Masala Sauteed Portabella Mushrooms In Porcini Cream

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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 asafetida 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

Recipe

• 1 for porcini cream curry:.
• 2 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.
• 3 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.
• 4 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.
• 5 for portobello mushrooms:.
• 6 cut each mushroom in 5 or 6 slices or leave them whole if you prefer.
• 7 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.
• 8 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.