Garam Masala Sauteed Portabella Mushrooms in Porcini Cream Recipe

Name: Garam Masala Sauteed Portabella Mushrooms in Porcini Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, finely chopped; 2 ½ tablespoons all-purpose flour; 2 ½ tablespoons dry porcini mushrooms; 1 cup of very hot water; 1 ½ teaspoons dried green fenugreek leaves; ½ teaspoon salt; ¼ teaspoon cayenne pepper; ½ cup whipping cream; 1 ½ cups water; 1 ½ tablespoons canola oil; 6 large portabella mushrooms, washed and dried; ¼ teaspoon asafetida powder (known as hing at Indian grocers); 1 tablespoon mango powder (known as amchur at Indian grocers); 1 tablespoon garam masala; ¼ teaspoon cayenne pepper; ¾ tablespoon salt; 2 tablespoons canola oil

Servings: persons

1 medium onion, finely chopped
2 ½ tablespoons all-purpose flour
2 ½ tablespoons dry porcini mushrooms
1 cup of very hot water
1 ½ teaspoons dried green fenugreek leaves
½ teaspoon salt
¼ teaspoon cayenne pepper
½ cup whipping cream
1 ½ cups water
1 ½ tablespoons canola oil
6 large portabella mushrooms, washed and dried
¼ teaspoon asafetida powder (known as hing at Indian grocers)
1 tablespoon mango powder (known as amchur at Indian grocers)
1 tablespoon garam masala
¼ teaspoon cayenne pepper
¾ tablespoon salt
2 tablespoons canola oil

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.
3
Strain the mushrooms, reserving the soaking liquid in a small bowl.
4
Finely chop the soaked mushrooms and set aside.
5
Heat oil in a medium pot, saute the onions on medium heat until they are brown in color about 5 to 8 minutes.
6
Stir in the all-purpose flour and cook for 2 - 3 minutes or until the flour is a light brown color.
7
Add the porcini mushrooms and 1 cup of water in which they have been soaking.
8
Stir in the additional water, cream, salt and cayenne pepper.
9
Bring to a low boil and let it cook uncovered for about 15 minutes.
10
Add fenugreek leaves, stir well and cook for another 5 minutes.
11
For Portobello Mushrooms:.
12
Cut each mushroom in 5 or 6 slices or leave them whole if you prefer.
13
Heat approx 2 tablespoons of oil on medium heat in a large skillet.
14
Sprinkle the asafetida in the hot oil and let it sizzle for 30 seconds.
15
Immediately add all of the remaining spices and stir for about 1 to 2 minutes.
16
The spices will foam lightly.
17
Add the portobello mushrooms and saute them in the spice mixture for 3 minutes, while stirring them regularly.
18
Make sure the mushrooms are not overcooked, as they will also cook slightly when you pour the hot curry on them.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 medium onion, finely chopped, 2 ½ tablespoons all-purpose flour, 2 ½ tablespoons dry porcini mushrooms, 1 cup of very hot water, and more.

Yes, Garam Masala Sauteed Portabella Mushrooms in Porcini Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garam Masala Sauteed Portabella Mushrooms in Porcini Cream

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