Garam Masala-Sauteed Portobello Mushrooms in Porcini Cream Curry

Garam Masala-Sautéed Portobello Mushrooms in Porcini Cream Curry

Serves 6

For the Porcini Cream Curry:
2 1/2 tablespoons dried porcini mushrooms
3 tablespoons canola or olive oil
1 medium onion, finely chopped
2 1/2 tablespoons all-purpose flour
1 1/2 cups water
1/2 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 teaspoon dried fenugreek leaves

For the Portobello Mushrooms:
6 large portobello mushrooms, washed, dried, and de-stemmed
4 tablespoons canola oil
1/4 teaspoon asafoetida powder (hing)
1 tablespoon garam masala
1 tablespoon mango powder (amchur )
1/4 teaspoon cayenne pepper
2 teaspoons salt

Porcini Cream Curry: 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.
     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 porcini mushrooms and their soaking water, 1 1/2 cups water, cream, salt, and cayenne. Bring to a low boil and cook, uncovered, for about 15 minutes. Add fenugreek leaves, stir well and cook for another 5 minutes.

Mushrooms: Cut each mushroom into 5 or 6 slices or, if you prefer, leave them whole.
     Heat about 4 tablespoons oil (enough to cover the bottom) in a large skillet on medium heat. Sprinkle asafoetida 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 portobello mushrooms and sauté, stirring regularly, for about 3 minutes. (Be careful not to allow the mushrooms to overcook when you sauté them, as they will continue to cook slightly when you pour the hot curry over them.)

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

This dish tastes great with plain white rice or naan. In fact, even a baguette goes very well with this dish.

Source: Vij's: Elegant and Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala