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Garam Masala Sauteed Portabella Mushrooms in Porcini Cream

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“Another curry recipe that I thought looked great. I am posting to try this at a later time. As with all his recipes, I reduced the amount of oil by half.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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