Garam Masala Sauteed Portobello Mushroom Curry In Porcini Cream Recipes

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GARAM MASALA SAUTEED PORTOBELLO MUSHROOM CURRY IN PORCINI CREAM



Garam Masala Sauteed Portobello Mushroom Curry in Porcini Cream image

Another wonderful recipe from Vikram Vij, owner of the hottest Indian restaurant in Vancouver! Asafetida & mango powders are known as hing & amchur in Indian grocery stores - if you can't get them, omit them, as well as the fenugreek & add 1 tbsp lime juice after the mushrooms are cooked. You can purchase garam masala or use one of the recipes for garam masala on Zaar.

Provided by CountryLady

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 16

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 asafoetida powder
1 tablespoon mango powder
1 tablespoon garam masala
3/4 teaspoon salt
1/4 teaspoon cayenne

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.

PORTABELLO MUSHROOM MARSALA



Portabello Mushroom Marsala image

Make and share this Portabello Mushroom Marsala recipe from Food.com.

Provided by Wheres Mine

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces mushrooms, Portabello
1/4 cup onion, diced
1 large garlic clove, minced
4 ounces marsala wine
1/2 cup vegetable stock
1/4 cup butter, vegan
2 tablespoons sugar
1/4 teaspoon red pepper flakes
2 tablespoons italian seasoning
salt and pepper, to taste
1 tablespoon cornstarch
1/4 cup water

Steps:

  • Begin by cleaning the mushrooms thoroughly. Place a large skillet on the stove over medium heat and add the mushrooms, garlic, and onion. Cover and simmer for 10-15 minutes until the mushrooms are tender.
  • Add marsala wine, vegetable stock, butter, sugar, pepper flakes, and Italian seasoning. Allow to boil for about 10 minutes or until the alcohol is cooked out. Tasting and smelling the sauce will help you determine when the alcohol has boiled out.
  • Combine corn starch and water in a separate container and mix until thoroughly combined. Add to the sauce pan and mix together. The sauce will thicken slightly.

Nutrition Facts : Calories 278.7, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94.1, Carbohydrate 16.2, Fiber 1.1, Sugar 9.3, Protein 3

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