Rogan Mushrooms Recipe

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

From “Indian Vegetarian Feast”
September/October 2015

  • Rogan Mushrooms can be served as a delicious vegetarian main dish, side or appetizer.
    Photo by Emma Lee

Yield: 4 servings

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


• 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


. 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.

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds