Saturday, June 15, 2013

Mushrooms (and Peas) in a Fenugreek-Cream Sauce

This rich, creamy sauce packs a bit of heat and a lot of flavour. I omitted the peas, but can see how they would work here to help balance the dish further. I used of mix of shiitake and mystery wild mushrooms.

One year ago: Ricotta-Filled Zucchini Blossoms
Three years ago: Red Lentil and Chickpea Stew

Mushrooms (and Peas) in a Fenugreek-Cream Sauce (from 660 Curries)

1/4 cup cashews
6 garlic cloves
4 - 6 fresh green chiles, stems removed
2 tbsp canola oil
1 cup finely chopped red onion
8 ounces button or brown cremini mushrooms
1 cup chopped fenugreek leaves (or 1/2 cup dried soaked)
1 cup frozen green peas
1/2 cup half and half
1 tsp coarse salt

1. Combine cashews, garlic, and chiles in food processor. Pulse until minced.
2. Heat oil in large skillet over medium-high heat. Add onion and garlic-cashew blend and stir-fry until garlic is light brown, 2 - 3 minutes.
3. Stir in mushrooms and stir-fry for 1 - 2 minutes.
4. Pour in 1/2 cup water and scrape to deglaze.
5. Stir in fenugreek leaves, peas, half and half, and salt. Bring to boil, lower heat to medium, and simmer until sauce thickens, 8 - 10 minutes.

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