Garam Masala Sauteed Portobello Mushroom Curry In Porcini Cream

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 asafetida powder
• 1 tablespoon mango powder
• 1 tablespoon garam masala
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne

Recipe

• 1 porcini cream: soak dried porcinis in 1 cup of hot water for 30 minutes.
• 2 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.
• 3 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.
• 4 mushrooms: remove stems from portobellos& slice each cap into 6 pieces.
• 5 heat oil in a large skillet over medium-high heat; sprinkle in asafetida powder& let sizzle for 30 seconds.
• 6 immediately, stir in remaining spices& fry until lightly browned, about 2 minutes.
• 7 add mushroom caps& fry, stirring often, until browned& bendable if lifted, about 7 minutes; pour in porcini cream& serve.