Saturday, May 10, 2014

Portobello Mushroom in Coconut Sauce Recipe!!

Today I tried making mushroom in a different way. I usually cook mushroom the way I prepare other Nepali curries. But since it was Saturday and energy wise I was super hyper, I decided to become creative. I was kinda nervous at first but slowly I got to the end result, which was out of this world. Super Delicious @-) !! I, for sometimes will not bother to treat mushroom like in the past because from yesterday Nepali Tummy way of cooking mushroom has become my favorite ;) ;) Here you go guys, try this yummy recipe by following the steps shown below.

End Results: Yumtastic ;;)

Prep time: 10min(s) Cook time: 30min(s) Total time: 40min(s)

Things you will need:
  1. Portobello or any kind of Mushrooms (1 packet, 85g, sliced)
  2. Butter (4 table spoons)
  3. Coconut milk/Regular milk (3 cups) Note: You can also blend coconut powder with regular milk like I did.
  4. Ginger (1 table spoon)
  5. Garlic (3 large cloves)
  6. Serranno Pepper or green chilies (1-3)
  7. Minced garlic (half table spoon)
  8. Green Peas (1 cup)
  9. Onion (1 medium, thinly sliced)
  10. Tomatoes (2 medium, finely chopped)
  11. Red Chilies (whole, 3 (optional))
  12. Cumin-Coriander powder (1/2 table spoon)
  13. Red Chili Powder (1/2 table spoon)
  14. Turmeric Powder (1/2 tea spoon)
  15. Salt (according to taste)
  16. Schezwan Pepper Powder (timur) (1/2 table spoon, (optional))
  17. Cumin seeds (1/2 tea spoon)
  18. Fennel seeds (1/2 tea spoon)
  • Bring water to boil and add sliced mushroom. Let it shimmer slightly. Drain the water and keep mushroom aside.
  • Blend coconut powder, milk  ginger and garlic OR  if you have coconut milk, just blend coconut milk with ginger and garlic.
  • Heat 3 table spoon of butter and fry fennel and cumin seeds until it is golden brown. Make sure heat is in between low to medium.
  • Add onion, peas and Serrano pepper. Cover and cook for 5 minutes. Heat should be on the lower side.
  • Add tomato, salt, turmeric and cumin-coriander powder. Stir, cover and cook on same heat for another 5-6 minutes.
  • Add mushroom and the blended mixture. Stir well and add red chili and Schezwan Pepper Powder (timur). Stir again and on lower heat cover and cook for another 7-9 minutes. 
  • Mushroom is done. 
  • Heat butter and add minced garlic and red chilies. Fry it until golden brown. Pour it over the mushroom curry.
  • Cover everything for another 2-3 minutes.
  • Mushroom curry is ready to serve. Enjoy with rice or bread :)