Garam Masala Sauteed Portabella Mushrooms In Porcini Cream Recipes

GARAM MASALA SAUTEED PORTOBELLO MUSHROOM CURRY IN PORCINI CREAM

Steps:

• PORCINI CREAM: Soak dried porcinis in 1 cup of hot water for 30 minutes.
• 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.
• 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.
• MUSHROOMS: Remove stems from portobellos& slice each cap into 6 pieces.
• Heat oil in a large skillet over medium-high heat; sprinkle in asafetida powder& let sizzle for 30 seconds.
• Immediately, stir in remaining spices& fry until lightly browned, about 2 minutes.
• Add mushroom caps& fry, stirring often, until browned& bendable if lifted, about 7 minutes; pour in porcini cream& serve.

PORTOBELLO MUSHROOMS SAUTEED IN GARLIC AND WINE

Steps:

• Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 minutes. Add beef bouillon and wine; stir until bouillon dissolves.
• Saute until wine is mostly absorbed, about 4-5 minutes. Add mushroom caps and saute until soft, about 5 minutes total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan. Serve hot.