1. PORCINI CREAM: Soak dried porcinis in 1 cup of hot water for 30 minutes. 2. Heat oil in saucepan over medium heat& fry onions, stirring occasionally, until browned, about 5 minutes; stir in flour& cook, stirring constantly, until light brown, about a minute. 3. Add porcinis with their soaking liquid, along with remaining ingredients& bring to a boil; reduce heat to medium-low& simmer, stirring occasionally, until slightly thickened& reduced to 2 cups, about 20 minutes. 4. MUSHROOMS: Remove stems from portobellos& slice each cap into 6 pieces. 5. Heat oil in a large skillet over medium-high heat; sprinkle in asafetida powder& let sizzle for 30 seconds. 6. Immediately, stir in remaining spices& fry until lightly browned, about 2 minutes. 7. Add mushroom caps& fry, stirring often, until browned& bendable if lifted, about 7 minutes; pour in porcini cream& serve. ---------------------------------------------------------------------------
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Ingredients
