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 may want to probable eat these ordinary. I surely used a steak knife to reduce them (yes, I truly nevertheless very own a steak knife for a few motive despite the fact that meat hasn't been served in my family for over 20 years). The texture of the portobellos is fundamental on this dish, complemented by way of the creamy sauce and vibrant spice. I notion that I had already created the satisfactory-ever mushroom sauce, but now that I have tried this dish, it's a tough call because this fenugreek mushroom sauce is ambitious and could be served in any wide variety of approaches.
It's an easy meal to put together however the mushrooms should be cooked just proper. You want them soft, but no longer delicate. I left them entire as opposed to slicing them. Smothered with the slightly highly spiced mushroom cream sauce, a heavenly meal awaits while served with rice or a desired Indian flat bread to absorb 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 however I desired to go away them entire. Chopped or sliced mushrooms will take a bit much less time to prepare dinner.
Other mushroom delights to strive 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
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