April 3, 2008

Mushrooms in creamy sauce (Khumbh Doodhiya)

The debate about whether mushrooms can be called a vegetable, is still prevalent. Biologically, they are classified under fungi. But we all know that mushroom dishes can be found under the vegetarian section of the menu, and most of the vegetarians do not have any reluctance in taking these textured marvels. The bottom-line is I guess we could call it a vegetable. When you mention mushrooms, the white button mushroom is the variety that almost always comes to my mind. They are milky white, small, cute, fleshy buttons which taste just as great as they look. The other common varieties include shiitake, portobello, oyster, morel and enoki. This recipe is for a rich and creamy mushroom curry using white button mushrooms and goes well with Indian breads and rice. This was supposed to be mushroom in a coriander scented white sauce. I halved the amount of mushroom, but due to a mis-calculation ended up adding a bit more of the spices, but it nevertheless turned out great. My husband is not a big fan of mushrooms, but this passed his taste test !


White mushrooms - 1 lb
Onion - 1 medium, finely chopped
Garlic - 1 clove, pasted or minced
Ground coriander - 2 tsp
Ground cumin - 1 and 1/2 tsp
Garam masala - 1/4 tsp
Ground white pepper - 1 tsp
All-purpose flour - 1 tbsp
Milk - 1 cup (skim, low fat or whole)
Salt - 1 tsp or to taste


Heat the butter in a heavy bottomed sauce pan over medium heat.

Add the onion and salt and cook, stirring often, until the onion is translucent, about 3 minutes.

Stir in the garlic and cook until fragrant.

Add the ground coriander and cumin and stir for about a minute.

Remove the pan from the heat and mix in the flour.

Replace the pan over medium heat and cook for 2 more minutes, stirring often.

Gradually pour in the milk, stirring constantly to prevent lumps.

Toss in the mushrooms, mix well and simmer very gently for 5 minutes.

Stir often while the mushrooms cook, scraping the bottom and sides of the pan to keep the sauce from burning.

Sprinkle the garam masala, stir and continue to cook at a bare simmer until the mushrooms are tender, but still have some bite, around 3-5 more minutes.

Add the white pepper and test for salt.

Serve hot with pooris and raita.

Source: Indian home cooking - a fresh introduction to Indian food with more than 150 recipes by Saran suvir.


The amount of butter mentioned in the recipe could be reduced, since its a very rich curry.

1 comment:

Nimisha said...

Very innovative recipe. Normally the white sauce is made from a cashewnut or almond paste. This is a healthier option. This is an excellent fusion of Indian and western cooking and one that I will definitely try out.