PORTOBELLO CURRY WITH GREEN RICE
Portobello curry? Yum! This calls for a spicy Madras curry powder. If you can't get any, try Recipe #174350. Enjoy! Adapted from Better Homes and Gardens magazine. Feel free to add other vegetables to your liking!
Provided by Sharon123
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan mix rice, 2 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until rice is tender and liquid is absorbed.
- Meanwhile, in a blender or food processor mix 1/2 cup of the coconut milk, cilantro, parsley, 1 teaspoon of the fresh ginger, 1 garlic clove, and the lime juice. Cover; blend or process until nearly smooth. Stir into rice. Cover; keep warm.
- In 12-inch skillet cook mushrooms in hot oil over medium heat for 5 minutes; turning occasionally.
- Add green onions, curry powder, red pepper flakes, and remaining ginger and garlic. Cook and stir 1 minute.
- Stir in tomatoes and remaining coconut milk. Heat through. Season to taste with salt and black pepper.
- To serve, divide rice among 4 plates. Top with mushroom mixture and sprinkle with nuts. Enjoy!
- Makes 4 servings.
GARAM MASALA SAUTEED PORTOBELLO MUSHROOM CURRY IN PORCINI CREAM
Another wonderful recipe from Vikram Vij, owner of the hottest Indian restaurant in Vancouver! Asafetida & mango powders are known as hing & amchur in Indian grocery stores - if you can't get them, omit them, as well as the fenugreek & add 1 tbsp lime juice after the mushrooms are cooked. You can purchase garam masala or use one of the recipes for garam masala on Zaar.
Provided by CountryLady
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- PORCINI CREAM: Soak dried porcinis in 1 cup of hot water for 30 minutes.
- Heat oil in saucepan over medium heat& fry onions, stirring occasionally, until browned, about 5 minutes; stir in flour& cook, stirring constantly, until light brown, about a minute.
- Add porcinis with their soaking liquid, along with remaining ingredients& bring to a boil; reduce heat to medium-low& simmer, stirring occasionally, until slightly thickened& reduced to 2 cups, about 20 minutes.
- MUSHROOMS: Remove stems from portobellos& slice each cap into 6 pieces.
- Heat oil in a large skillet over medium-high heat; sprinkle in asafetida powder& let sizzle for 30 seconds.
- Immediately, stir in remaining spices& fry until lightly browned, about 2 minutes.
- Add mushroom caps& fry, stirring often, until browned& bendable if lifted, about 7 minutes; pour in porcini cream& serve.
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