I've made this recipe three times now. Firstly, 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|
Published on September 12, 2014
Spice blackened portobello mushrooms smothered with a zesty and creamy fenugreek mushroom sauce
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
On the top of the reading stack: short stories by Franz Kafka
Audio Accompaniment: various selections