Garam Masala Sauteed Portobello Mushroom Curry In Porcini Cream

• PORCINI CREAM
• 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
• MUSHROOMS
• 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

1. PORCINI CREAM: Soak dried porcinis in 1 cup of hot water for 30 minutes.
2. 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.
3. 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.
4. MUSHROOMS: Remove stems from portobellos& slice each cap into 6 pieces.
5. Heat oil in a large skillet over medium-high heat; sprinkle in asafetida powder& let sizzle for 30 seconds.
6. Immediately, stir in remaining spices& fry until lightly browned, about 2 minutes.
7. Add mushroom caps& fry, stirring often, until browned& bendable if lifted, about 7 minutes; pour in porcini cream& serve.

porcini cream, porcini mushrooms, water, canola oil, onion, flour, whipping cream, fenugreek leaves, salt, cayenne, mushrooms, portabella mushrooms, canola oil, asafoetida powder, mango powder, garam masala, salt, cayenne

Taken from www.food.com/recipe/garam-masala-sauteed-portobello-mushroom-curry-in-porcini-cream-95702 (may not work)