Portobello Mushrooms in a Creamy Mushroom Sauce

I've made this recipe three times now. First, because these are a mushroom lover's dream — spice blackened meaty portobellos smothered in a zesty, creamy mushroom and fenugreek leaf sauce. I also wanted to test the recipe a few times to get it right and my first attempts at photos were not up to par because of poor lighting. This set of photos I think relays a better idea of the dish.

I could probably eat these everyday. I actually used a steak knife to cut them (yes, I actually still own a steak knife for some reason although meat hasn't been served in my household for over 20 years). The texture of the portobellos is key in this dish, complemented by the creamy sauce and vibrant spice. I thought that I had already created the best-ever mushroom sauce, but now that I have tried this dish, it's a tough call because this fenugreek mushroom sauce is bold and could be served in any number of ways.

It's an easy meal to prepare but the mushrooms must be cooked just right. You want them tender, but not mushy. I left them whole instead of slicing them. Smothered with the slightly spicy mushroom cream sauce, a heavenly meal awaits when served with rice or a favored Indian flat bread to soak up some of the sauce.

Notes: I used dried porcini mushrooms for the sauce this time around but any assortment of mixed dried mushrooms work well here.

You can chop the portobellos but I preferred to leave them whole. Chopped or sliced mushrooms will take a little less time to cook.

Portobello Mushrooms in a Creamy Mushroom Sauce

Recipe by Lisa Turner Cuisine: Indian Published on September 12, 2014 Spice blackened portobello mushrooms smothered with a zesty and creamy fenugreek mushroom sauce Preparation: 30 minutes Cooking time: 35 to 40 minutes Print this recipe Sauce: 1/2 oz (14 g) dried mixed mushrooms 1 cup hot water 3 tablespoons olive oil 1 medium onion, finely chopped 2 to 3 green or red chilies, seeded and finely chopped 2 1/2 tablespoons chickpea flour (besan) or unbleached white flour 1/2 cup heavy cream or yogurt 1 1/3 cup water 1/4 teaspoon ground cayenne 1/2 teaspoon sea salt 2 teaspoons dried fenugreek (methi) leaves Mushrooms: 6 medium portobello mushrooms, washed and stems removed (chop the stems for the sauce) 4 tablespoons olive oil or sesame oil 1/2 teaspoon asafetida 1 tablespoon garam masala 1/2 tablespoon amchoor (mango) power, or more to taste 1 teaspoon paprika 1/4 teaspoon ground cayenne 1 to 2 teaspoons sea salt, to taste Instructions: Soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain, reserving the soaking liquid, and roughly chop the mushrooms. Begin with the sauce. Heat the oil in a medium saucepan over medium heat. When hot, add the onion and sauté for 5 to 7 minutes until softened and golden. Now stir in the chilies and flour and fry for another few minutes. Stir in the soaked mushrooms, the chopped stems from the portobellos, reserved mushroom soaking liquid, cream or yogurt, 1 1/3 cup water, cayenne and salt. Simmer uncovered for about 15 minutes, stirring often. Stir in the fenugreek leaves and simmer for another 5 minutes or until the sauce is thickened. Add a little more water during this process if necessary. For the portobellos, heat the oil in a large frying pan over medium heat. When hot, add the asafetida and cook for 30 seconds. Add the garam masala, amchoor powder, paprika, cayenne and salt, and stir for a minute or two. Add the mushrooms to the pan and cook for about 5 minutes, turing them over frequently, until they begin to release their juices. They should have a meaty but tender texture. Serve warm, alongside rice or flat breads, topped with a generous helping of sauce. Makes 3 to 6 servings

Other mushroom delights to try from my kitchen:
Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)
Paneer Mushroom Masala
Ricotta Dumplings with Best-Ever Mushroom Sauce
Scalloped Potatoes with Coconut Milk and Mushrooms