Go Back

Wild Mushroom Masala

This mushroom masala showcases the earthy, umami richness of wild mushrooms simmered in a spiced tomato sauce. Through slow cooking, the mushrooms release their moisture, shrink, and soak up the fragrant spices, resulting in a silky, hearty dish with a deep, comforting flavor and a vibrant, glossy appearance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons oil mustard seed or ghee preferred
  • 1 teaspoon mustard seeds
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 teaspoons ground coriander toasted briefly for aroma
  • 1 teaspoon turmeric powder for color and earthiness
  • 1 teaspoon garam masala add at the end for fragrance
  • 500 grams wild mushrooms a mix of shiitake, cremini, oyster
  • 400 grams crushed tomatoes fresh or canned
  • 200 ml coconut milk for richness and silky finish
  • salt to taste
  • cilantro for garnish chopped

Equipment

  • Heavy-bottomed pan or cast-iron skillet
  • Sharp knife
  • Spatula or wooden spoon
  • Measuring spoons and cups

Method
 

  1. Heat the oil in a heavy-bottomed pan over medium heat until shimmering. Add the mustard seeds and cook until they crackle, about 30 seconds.
  2. Add the finely chopped onion and cook, stirring occasionally, until golden and translucent, about 8-10 minutes. The onion should soften and start to brown at the edges.
  3. Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant. The mixture will smell spicy and aromatic.
  4. Add the ground coriander, turmeric, and garam masala. Toast the spices briefly, stirring constantly, until they release a warm, nutty aroma—about 1 minute. This step enhances their flavor.
  5. Introduce the wild mushrooms to the pan. Cook, stirring occasionally, for about 10-12 minutes until they shrink, release moisture, and develop a deep, earthy brown color. The mushrooms should seem dry and fragrant.
  6. Pour in the crushed tomatoes and stir well. Let the mixture simmer gently for 8-10 minutes, until the sauce thickens and deepens in color, with bubbling edges and a fragrant tomato-spice aroma.
  7. Stir in the coconut milk, mixing thoroughly. Reduce the heat to low and simmer for another 5 minutes, allowing the sauce to become silky and well combined, with a slight shimmer on the surface.
  8. Season with salt to taste and sprinkle the garam masala over the dish. Keep simmering for a minute to meld the flavors.
  9. Turn off the heat and let the mushroom masala rest for 5 minutes. The sauce will thicken slightly and deepen in flavor during this time.
  10. Garnish generously with chopped fresh cilantro. Serve hot over steamed rice or warm naan. The dish should look glossy, with a rich, earthy sauce coating the tender mushrooms.

Notes

For extra depth of flavor, toast your spices separately and add a splash of lemon juice at the end for brightness. Use a mix of wild mushrooms for complexity, but button mushrooms will work in a pinch. Rest the dish for 5 minutes after cooking to allow flavors to meld beautifully.