Garam Masala Sauteed Portobello Mushroom Curry in Porcini Cream
Indulge in the warm, earthy flavors of this Garam Masala Sautéed Portobello Mushroom Curry in Porcini Cream—a luxurious plant-based dish perfect for cozy dinners or impressing guests. Thick, meaty slices of portobello mushrooms are dusted with aromatic garam masala and sautéed to golden perfection before being simmered in a luscious porcini mushroom and coconut-cream sauce. This curry masterfully blends bold Indian spices like cumin, turmeric, and fresh ginger with the rich umami of porcini mushrooms soaked in their own flavorful broth. Finished with a hint of fresh cilantro, it’s best served over fragrant basmati rice or paired with warm naan to soak up every creamy, savory bite. Easy to make in under an hour, this dish offers a restaurant-quality gourmet experience from the comfort of your kitchen while delivering layers of flavor in every spoonful. Perfect for vegetarian curry enthusiasts and anyone craving a unique twist on classic comfort food.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 2 teaspoons Garam masala
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 ounce Dried porcini mushrooms
- 1 cup Hot water
- 1 cup Heavy cream
- 0.5 cup Coconut milk
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic cloves (minced)
- 1 medium Yellow onion (chopped)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 2 tablespoons Fresh cilantro (chopped)
- to taste Cooked basmati rice or naan (for serving)
Instructions
Place the dried porcini mushrooms in a small bowl and pour 1 cup of hot water over them. Let soak for 15 minutes, then strain, reserving the soaking liquid, and finely chop the mushrooms.
While the porcini mushrooms are soaking, clean the Portobello mushrooms and slice them into 1/2-inch thick pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced Portobello mushrooms and cook for 3-4 minutes per side until browned. Sprinkle with 1 teaspoon of Garam Masala, salt, and pepper. Remove the mushrooms from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and toast the cumin seeds for 30 seconds until fragrant. Add the chopped onion and sauté for 5 minutes, stirring occasionally, until translucent.
Add the minced garlic, grated ginger, turmeric, and the remaining Garam Masala. Cook for 1 minute to release the flavors.
Add the reserved chopped porcini mushrooms and their soaking liquid to the skillet. Stir to combine and bring to a gentle simmer.
Pour in the heavy cream and coconut milk, stirring well. Cook for 5-7 minutes over low heat, allowing the sauce to thicken slightly.
Return the sauteed Portobello mushrooms to the skillet and stir them into the sauce. Simmer for another 5 minutes to heat through and meld the flavors.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish the curry with fresh cilantro and serve hot over basmati rice or with naan.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
