Kashmiri Mushrooms

• 2 cup Mushrooms (halved)
• 2 tbsp Butter
• 2 clove Minced Garlic
• 1/4 tsp Cayenne Pepper
• 1 pinch Black Pepper
• 1 pinch Salt
• 1 pinch Turmeric
• 1/2 tsp Garam Masala
• 1 pinch Curry Powder
• 2 tbsp Chopped Cilantro
• 1/2 cup Heavy Cream
• 1/2 cup Chicken (or beef) Broth

1. Wipe mushrooms clean.
2. Halve them if large, otherwise leave whole.
3. Set aside.
4. Meanwhile, melt butter in non-stick skillet.
5. Add garlic and spices and cook over medium heat for 2-3 minutes.
6. Add mushrooms and continue stirring/cooking until mushrooms are done (about 5 more minutes).
7. Lower heat, add bouillon and cream.
8. Simmer on lowest heat possible to slightly thicken.

mushrooms, butter, garlic, cayenne pepper, black pepper, salt, turmeric, garam masala, curry, cilantro, heavy cream, chicken

Taken from cookpad.com/us/recipes/363265-kashmiri-mushrooms (may not work)