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Garam Masala Sauteed Portobello Mushroom Curry in Porcini Cream

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“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.”
1hr 10mins

Ingredients Nutrition


  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.

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