The rich and aromatic rogan mushrooms are the prefect vegetarian take on the ever popular mutton rogan josh! The flavors of the spices blend perfectly with the texture and freshness of the mushrooms.
Are you a mushroom lover like me? If you are, then you are gonna love my today’s recipe!
This is Rogan Mushrooms from one of my very favorite chefs – Anjum Anand. I had adapted many of her recipes in my kitchen and all of them have turned out great but this one deserves special attention.
When I saw this recipe for the very first time in one of her books, I was not very sure about how it would turn out; mainly because the preparation of rogan josh involves a lot of spices and I was confused if the spices would overpower the actual flavors of mushrooms.
But I decided to give it a try simply because it was my favorite chef’s recipe! And thank God I did! This was so darn good that I was literally cursing myself for not making this before!
The original recipe calls for mix of assorted mushrooms like button, oyster and shitake but I used only button mushrooms since they are our favorite because of the soft and spongy texture.
These button mushrooms absorb the aromas of all the spices beautifully making their smooth texture all the more tasty and delicious. I insist you to give this a try and you will thank me and of course Anjum for this!
Anjum Anand's Rogan Mushroom
Serves: Servings 2
- Dried red Kashmiri chillies – 2 to 4
- Vegetable oil – 6 tbsp
- Cloves – 4 to 6
- Green cardamom – 6 to 8
- Black cardamom - 1
- Cinnamon stick – 2 inch
- Mace – 1 to 2 blades
- Black peppercorns – 10 to 12
- Onions – 2, small, finely chopped
- Tomatoes – 2, large, quartered
- Yogurt – 3 tbsp
- Garlic – 5 cloves, peeled
- Fresh ginger – 2 inch piece
- Coriander powder – 2 tsp
- Cumin powder – ¾ tsp
- Turmeric powder – ⅓ tsp
- Garam masala – ¾ tsp
- Salt to taste
- Unsalted butter – 2 tbsp
- Button mushrooms – 350 gm [original recipe called for mixed mushrooms like shiitake, chestnut and oyster but I used only button mushrooms which is our favorite!]
- Handful of chopped coriander leaves
- Roast the dried chillies in a dry pan until slightly darkened, shaking often. Break in half and shake out the seeds, then grind to a powder.
- Heat 4 tablespoons of the oil in a large non-stick skillet or wok. Add the whole spices – green and black cardamoms, cloves, cinnamon sticks, mace and black peppercorns – and fry for ten seconds.
- Add the chopped onions and cook until they have browned well.
- Meanwhile, blend together the tomatoes, yogurt, garlic and ginger until smooth.
- Add the above paste to the skillet with the ground spices – coriander, cumin, turmeric and garam masala.
- Sprinkle some salt and cook, stirring occasionally, until the masala has completely reduced and starts releasing oil back into the pan.
- Continue to cook on medium-high heat, stirring often, for four to five minutes.
- Add one and a half cups of water, bring to the boil, simmer for three to four minutes, then keep warm.
- Heat 1 tablespoon of the remaining oil and half the butter in a separate large frying pan.
- Add the mushrooms, sprinkle over a pinch of salt and sauté for approximately 10 minutes until they turn golden brown around the edges and cooked through.
- When the mushrooms are done, add them into the prepared sauce and stir well. Check and adjust the seasoning if necessary.
- Add a little water if the sauce has turned too thick; the sauce should be of coating consistency but not too clingy.
- Simmer for another three to four minutes and then serve hot, sprinkled with the chopped coriander.