Creamy Garam Masala Portobello Mushroom Delight
Indulge in the rich, earthy flavors of this Creamy Garam Masala Portobello Mushroom Delight, inspired by the renowned chef Vikram Vij. This dish features succulent portobello mushrooms sautéed to perfection in a fragrant blend of spices, including garam masala, asafoetida, and mango powder. Enhanced by a luxurious porcini cream sauce, this vegetarian curry is both comforting and sophisticated. If accessing specialty ingredients proves difficult, no worries—substitutions are included to ensure you can whip up this delectable dish easily. Prepare to impress your guests with this unique and mouthwatering curry that highlights the best of Indian flavors in a delightful creamy sauce.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Dried porcini mushrooms
7 g (Soaked in hot water)
Water
2 cups (Divided, with 1 cup used for soaking)
Canola oil
5 tablespoons (Divided)
Onion
1 (Finely chopped)
Flour
2 tablespoons (None)
Whipping cream
1/2 cup (None)
Dried fenugreek leaves
1 teaspoon (None)
Salt
1 teaspoon (Divided)
Cayenne
1/4 teaspoon (Divided)
Portobello mushrooms
6 large (Stems removed and sliced)
Asafoetida powder
1/4 teaspoon (None)
Mango powder
1 tablespoon (None)
Garam masala
1 tablespoon (None)
Cayenne
1/4 teaspoon (None)
Instructions
1
1. Begin by soaking the dried porcini mushrooms in 1 cup of hot water for about 30 minutes until softened.
2
2. In a medium saucepan, heat 2 tablespoons of canola oil over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until the onion is browned, about 5 minutes.
3
3. Stir in the flour and cook, stirring constantly, until the mixture turns a light golden brown, which should take about 1 minute.
4
4. Add the soaked porcini mushrooms along with their soaking liquid to the saucepan. Stir in the remaining ingredients: whipping cream, dried fenugreek leaves, salt, and cayenne. Bring the mixture to a boil.
5
5. Once boiling, reduce the heat to medium-low and let it simmer, stirring occasionally, until slightly thickened and reduced to about 2 cups, approximately 20 minutes. Taste and adjust seasoning as needed.
6
6. While the porcini cream is simmering, prepare the portobello mushrooms by removing their stems and slicing each cap into 6 pieces.
7
7. Heat 3 tablespoons of canola oil in a large skillet over medium-high heat. Once hot, sprinkle in the asafoetida powder and let it sizzle for about 30 seconds to release its aroma.
8
8. Quickly stir in the remaining spices: mango powder, garam masala, salt, and cayenne. Fry the spice mixture, stirring continuously, until it turns lightly browned, which should take around 2 minutes.
9
9. Add the sliced portobello caps to the skillet. Saute the mushrooms, stirring often, until they are browned and tender (they should be bendable when lifted), around 7 minutes.
10
10. Carefully pour in the prepared porcini cream sauce over the sautéed mushrooms. Stir gently to combine. Serve hot, garnished with optional cilantro or a dollop of yogurt, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Garam Masala Portobello Mushroom Delight?
It is a rich, vegetarian curry featuring portobello mushrooms sautéed in spices and served in a porcini cream sauce.
Who inspired this recipe?
This dish is inspired by the techniques and flavors of the renowned chef Vikram Vij.
How long should I soak the dried porcini mushrooms?
Soak the dried porcini mushrooms in hot water for about 30 minutes until they are softened.
What type of oil is used in this recipe?
The recipe specifies using canola oil for sautéing the onions and mushrooms.
How long does it take to sauté the onion?
The finely chopped onion should be sautéed for about 5 minutes until it becomes browned.
Why is flour added to the onion mixture?
Flour is added and cooked for one minute to help thicken the porcini cream sauce.
What is the base of the cream sauce?
The sauce is composed of soaked porcini mushrooms, their soaking liquid, whipping cream, and aromatics.
What are the key spices in this recipe?
Key spices include garam masala, asafoetida powder, mango powder, and cayenne pepper.
How do I prepare the portobello mushrooms?
Prepare the mushrooms by removing their stems and slicing each cap into 6 pieces.
What is asafoetida powder used for?
Asafoetida is sizzled in hot oil for 30 seconds to release its savory aroma and flavor before adding other spices.
What is mango powder?
Also known as amchur, mango powder is a sour spice used to add a tangy note to the curry.
How do I know the portobello mushrooms are properly cooked?
They are ready when they are browned, tender, and bendable when lifted from the skillet.
Is this recipe suitable for vegetarians?
Yes, this dish is a hearty vegetarian curry.
Can this recipe be adapted for vegans?
Yes, the recipe notes include a vegan option, likely by substituting the whipping cream with a plant-based alternative.
What is the expected volume of the sauce after reduction?
The porcini cream sauce should reduce to approximately 2 cups after simmering for 20 minutes.
How much canola oil is needed in total?
A total of 5 tablespoons of canola oil is used, divided between the sauce and the mushroom sauté.
What is the role of dried fenugreek leaves?
Dried fenugreek leaves, or kasuri methi, add a distinct, slightly sweet and nutty aroma to the sauce.
How long should I fry the spice mixture?
Fry the spice mixture for around 2 minutes until it becomes lightly browned.
How many portobello mushrooms does this recipe require?
The recipe calls for 6 large portobello mushrooms.
How much whipping cream is needed?
You will need 1/2 cup of whipping cream for the sauce.
What are the suggested garnishes for this dish?
Suggested garnishes include fresh cilantro or a dollop of yogurt.
How much mango powder should I use?
The recipe requires 1 tablespoon of mango powder.
At what heat should the portobello mushrooms be cooked?
The portobello caps should be sautéed in a skillet over medium-high heat.
How much garam masala is in this recipe?
The recipe includes 1 tablespoon of garam masala.
Are any ingredients used in multiple steps?
Yes, canola oil, salt, and cayenne are divided and used at different points in the process.
How many ingredients are in this recipe?
There are 14 ingredients listed in this recipe.
Does the flour need to be browned?
Yes, cook the flour for about 1 minute until it reaches a light golden brown color.
What cuisine category does this recipe fall into?
This dish is categorized as Indian cuisine.
How much cayenne pepper is required?
The recipe uses a total of 1/2 teaspoon of cayenne pepper, divided into two portions.
Should the porcini soaking liquid be discarded?
No, the soaking liquid is essential and should be added to the saucepan to create the sauce base.