Garam Masala Sauteed Portobello Mushroom Curry In Porcini Cream Recipes

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.

Steps:

• For Porcini Cream Curry:.
• 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.
• 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.
• 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.
• For Portobello Mushrooms:.
• Cut each mushroom in 5 or 6 slices or leave them whole if you prefer.
• 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.
• 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.

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Steps:

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.