Garam Masala Sauteed Portobello Mushroom Curry In

Name: Garam Masala Sauteed Portobello Mushroom Curry In Porcini Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PORCINI CREAM; 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; MUSHROOMS; 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

Servings: persons

PORCINI CREAM
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
MUSHROOMS
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

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.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: PORCINI CREAM, 7 g dried porcini mushrooms, 2 cups water, divided in half, 2 tablespoons canola oil, and more.

Yes, Garam Masala Sauteed Portobello Mushroom Curry 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.

That's it — enjoy your meal!

Garam Masala Sauteed Portobello Mushroom Curry In Porcini Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions