Easy Recipe For Garam Masala Sauteed Portobello Mushrooms in Porcini Cream Curry

Porcini Cream Curry
2 ½ Tbsp dried porcini mushrooms
1 cup very hot water
3 Tbsp canola or olive oil
1 medium onion, finely chopped
2 ½ Tbsp all-purpose flour
1 ½ cup water
½ cup whipping cream
½ tsp salt
¼ tsp ground cayenne pepper
1 ½ tsp dried fenugreek leaves
6 large portobello mushrooms, washed, dried and de-stemmed
4 Tbsp canola oil
¼ tsp asafetida
1 Tbsp garam masala
1 Tbsp mango powder
¼ tsp ground cayenne pepper
2 tsp salt

Porcini Cream Curry

1. Place mushrooms and 1 cup of very hot water in a bowl and allow to sit for 30 minutes. Strain mushrooms, reserving the soaking water in a small bowl. Finely chop the soaked mushrooms and set aside.

2. Heat oil in a medium pot on medium heat and sauté onions for 5 to 8 minutes, until brown. Stir in flour and cook for 2 to 3 minutes, until light brown. Stir in mushrooms and their soaking water, 1 ½ cups water, cream, salt & cayenne. Bring to a low boil and cook, uncovered for about 15 minutes. Add fenugreek leaves, stir well and cook for another 5 minutes.


1. Cut each mushroom in 5 or 6 slices, or, if you prefer, leave them whole.

2. Heat about 4 Tbsp oil (enough to cover the bottom) in a large frying pan on medium heat. Sprinkle asafetida into the hot oil and allow it to sizzle for 30 seconds. Immediately add garam masala, mango powder, cayenne and salt and stir for 1 to 2 minutes. The spices will foam lightly. Add mushrooms and sauté, stirring regularly, for about 3 minutes. If you have left the mushrooms whole, cook them a minute or two longer.

3. To serve: Divide the mushrooms among plates, then top each serving with one sixth of the hot curry sauce.

4. Wine: A fruit-forward New World Pinot Noir is great with the mushrooms.

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