Garam Masala Sauteed Portabella Mushrooms in Porcini Cream

Ingredients

• 1 medium onion
• finely chopped
• 2 12 tablespoons all-purpose flour
• 2 12 tablespoons dry porcini mushrooms
• 1 cup of very hot water
• 1 12 teaspoons dried green fenugreek leaves
• 12 teaspoon salt
• 14 teaspoon cayenne pepper
• 12 cup whipping cream
• 1 12 cups water
• 1 12 tablespoons canola oil
• 6 large portabella mushrooms
• washed and dried
• 14 teaspoon asafetida powder (known as hing at Indian grocers)
• 1 tablespoon mango powder (known as amchur at Indian grocers)
• 1 tablespoon garam masala
• 14 teaspoon cayenne pepper
• 34 tablespoon salt
• 2 tablespoons canola oil

Instructions

1. For Porcini Cream Curry:.
2. Place porcinis and 1 cup of very hot water in a bowl and allow to sit for 30 minutes.
3. Strain the mushrooms, reserving the soaking liquid in a small bowl.
4. Finely chop the soaked mushrooms and set aside.
5. Heat oil in a medium pot, saute the onions on medium heat until they are brown in color about 5 to 8 minutes.
6. Stir in the all-purpose flour and cook for 2 - 3 minutes or until the flour is a light brown color.
7. Add the porcini mushrooms and 1 cup of water in which they have been soaking.
8. Stir in the additional water, cream, salt and cayenne pepper.
9. Bring to a low boil and let it cook uncovered for about 15 minutes.
10. Add fenugreek leaves, stir well and cook for another 5 minutes.
11. For Portobello Mushrooms:.
12. Cut each mushroom in 5 or 6 slices or leave them whole if you prefer.
13. Heat approx 2 tablespoons of oil on medium heat in a large skillet.
14. Sprinkle the asafetida in the hot oil and let it sizzle for 30 seconds.
15. Immediately add all of the remaining spices and stir for about 1 to 2 minutes.
16. The spices will foam lightly.
17. Add the portobello mushrooms and saute them in the spice mixture for 3 minutes, while stirring them regularly.
18. Make sure the mushrooms are not overcooked, as they will also cook slightly when you pour the hot curry on them.