Rogan Mushrooms Recipe

Serve this mildly spicy Rogan Mushrooms recipe with refreshing spinach-dill raita.



From “Indian Vegetarian Feast”
September/October 2015

Yield: 4 servings

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These mushrooms employ the same flavors as Rogan Josh, the world-famous lamb dish from Kashmir. Kashmiri dried chilies are known for their deep red color and mild flavor; look for them at Middle Eastern markets. Otherwise, substitute another mild dried chili. Try serving this with Spinach & Dill Raita along with naan or flatbread.

Rogan Mushrooms Recipe

Ingredients:

• 2 to 4 dried red Kashmiri chilies
• 6 tablespoons vegetable oil, divided
• 4 cloves
• 6 green cardamom pods
• 2 black cardamom pods
• One 2-inch cinnamon stick
• 1 mace blade
• 10 black peppercorns
• 2 small onions, minced
• 2 large tomatoes, quartered
• 2 rounded tablespoons yogurt
• 3⁄4 ounce ginger root, peeled weight, then grated
• 5 cloves garlic, peeled
• 2 teaspoons ground coriander
• 3⁄4 teaspoon ground cumin
• 1⁄3 teaspoon turmeric
• 3⁄4 teaspoon garam masala, or to taste
• Salt, to taste
• 2 heaping tablespoons unsalted butter, divided
• 12 ounces assorted mushrooms (try shiitake, cremini and oyster), halved if large, divided
• Handful chopped cilantro

Instructions:

. Roast dried chilies in a dry pan until slightly darkened, shaking often. Break in half and shake out seeds, then grind chilies into a powder.

2. Heat 4 tablespoons oil in a large pan. Add whole spices and fry 10 seconds. Add onions and cook until browned at edges.

3. Meanwhile, in a blender, purée tomatoes, yogurt, garlic and ginger. Add to onions and spices; season with salt. Cook, stirring occasionally until masala has reduced and releases oil back into the pan. Continue to cook, stirring often, over medium-high, 4 to 5 minutes. Add 1-1⁄2 cups water, bring to a boil, simmer 3 to 4 minutes, then keep warm.

4. Heat 1 tablespoon oil and half the butter in a large skillet. Add half the mushrooms, sprinkle with salt and sauté, allowing mushrooms to caramelize around edges, around 5 minutes. Repeat with remaining oil, butter and mushrooms. As they are ready, pour mushrooms into sauce and stir well, then taste and adjust seasoning as needed. Add a little water if necessary; sauce should be thick but not too clingy. Simmer for another 3 to 4 minutes then serve, sprinkled with cilantro, with Spinach & Dill Raita, if desired. Serves 4.

Spinach & Dill Raita

This is silky and delicious and, somehow, children love it. Wilt 3 ounces baby spinach in a pan. Drain and squeeze out excess water with your hands. Stir into 1-1⁄4 cups yogurt, season and add 3⁄4 teaspoon roasted ground cumin and 2 teaspoons dill fronds, chopped. Serve chilled.

Find more recipes and super-healthy herbs in World’s Healthiest Herbs and Spices.


This recipe was reprinted with permission from Indian Vegetarian Feast by Anjum Anand. Purchase this book from our store: Indian Vegetarian Feast.