Porcini curry delicious with rice or naan
This comes from Vij’s: Elegant and Inspired Indian Food (2006) by Vancouver restaurateur Vikram Vij. He serves it with garam-masala spiced portobellos.
Porcini Cream Curry
This rich and decadent sauce is lovely with basmati rice or naan.
3 tbsp dried porcini mushrooms (about 10 g/1/4 oz) 1 cup hot water 3 tbsp canola oil 1 yellow onion, finely chopped 2-1/2 tbsp all-purpose flour 1-1/2 cups cold water 1/2 cup whipping cream 1/2 tsp kosher salt 1/4 tsp cayenne pepper 1-1/2 tsp dried fenugreek leaves Place porcinis and 1 cup hot water in bowl. Let stand 30 minutes. Strain mushrooms, reserving soaking liquid separately. Finely chop mushrooms.
Heat oil in medium saucepan on medium. Add onions. Cook, stirring, 6 to 8 minutes or until brown. Stir in flour. Cook, stirring, 2 minutes, until light brown. Add mushrooms and soaking liquid, 1-1/2 cups cold water, cream, salt and cayenne.
Bring to low boil. Cook, uncovered and reducing heat if needed, 15 minutes. Stir in fenugreek leaves. Cook 5 minutes.
Makes about 2-1/2 cups. firstname.lastname@example.org