Best Garam Masala Sauteed Portobello Mushroom Curry In Porcini Cream Recipes

Garam Masala Sauteed Portobello Mushroom Curry in Porcini Cream image

Provided by CountryLady

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 16

7 g dried porcini mushrooms
2 cups water, divided in half
2 tablespoons canola oil
1 onion, finely chopped
2 tablespoons flour
1/2 cup whipping cream
1 teaspoon dried fenugreek leaves
1/2 teaspoon salt
1 pinch cayenne
6 large portabella mushrooms
3 tablespoons canola oil
1/4 teaspoon asafoetida powder
1 tablespoon mango powder
1 tablespoon garam masala
3/4 teaspoon salt
1/4 teaspoon cayenne

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.

Portobello Curry With Green Rice image

Provided by Sharon123

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup brown basmati rice
1 cup unsweetened coconut milk (divided)
1/3 cup fresh cilantro, chopped (may add 1/2 cup if you really like cilantro!)
1/8 cup fresh parsley, chopped
4 teaspoons fresh ginger, finely minced (divided)
2 garlic cloves, minced (divided)
1 tablespoon lime juice
1 lb portabella mushroom, cut in 1/2 inch slices
2 tablespoons olive oil
1/2 cup green onion, sliced
2 teaspoons Madras curry powder
1/8 teaspoon crushed red pepper flakes
1 cup cherry tomatoes, quartered (or use a regular tomato, chopped to equal 1 cup)
2 tablespoons coarsely chopped roasted cashews (or peanuts)

Steps:

In a medium saucepan mix rice, 2 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.
Meanwhile, in a blender or food processor mix 1/2 cup of the coconut milk, cilantro, parsley, 1 teaspoon of the fresh ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.
In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turning occasionally.
Add green onions, curry powder, red pepper flakes, and remaining ginger and garlic. Cook and stir 1 minute.
Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and black pepper.
To serve, divide rice among 4 plates. Top with mushroom mixture and sprinkle with nuts. Enjoy!
Makes 4 servings.

Portobello Mushrooms Sauteed in Garlic and Wine image

Provided by CJAY8248

Categories Vegetable

Time 15m

Yield 2 mushrooms, 1 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 medium onion, cut longitudinally
4 garlic cloves, chopped
1 pinch sugar
2 beef bouillon cubes, crushed
2 tablespoons dry red wine
2 medium portabella mushrooms

Steps:

Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 minutes. Add beef bouillon and wine; stir until bouillon dissolves.
Saute until wine is mostly absorbed, about 4-5 minutes. Add mushroom caps and saute until soft, about 5 minutes total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan. Serve hot.

Nutrition Facts : Calories 391.1, Fat 28.8, SaturatedFat 4.4, Cholesterol 1.2, Sodium 2061.1, Carbohydrate 24.4, Fiber 4.3, Sugar 11.2, Protein 7.5