Serves 4
MUSHROOMS
3/4 cup (175 mL) full-fat plain yogurt, 6 or 8%
1 tsp (5 mL) finely grated fresh ginger
2 garlic cloves, minced
1 tbsp (15 mL) each ground coriander and ground cumin
1 tsp (5 mL) kosher salt
3 lbs (1.36 kg) whole white button or crimini mushrooms, preferably a mix
SAUCE
1/2 cup (125 mL) unsalted butter
1 yellow onion, finely diced
4 garlic cloves, minced
1 tbsp (15 mL) finely grated fresh ginger
2 tbsp (30 mL) garam masala
1 tsp (5 mL) ground turmeric
1 tsp (5 mL) kosher salt
1 cinnamon stick
4 cardamom pods (optional)
1 whole clove
1 jar (660 mL) strained tomato purée or passata
1 cup (250 mL) whipping cream, 35%
1/2 cup (125 mL) water
2½ cups (625 mL) frozen peas
1/2 cup (125 mL) chopped cilantro, plus more for garnishing
To marinate mushrooms, pour yogurt into a large bowl. Stir in ginger, garlic, coriander, cumin and 1 tsp (5 mL) salt. Add mushrooms and stir to coat. Let stand for 20 minutes.
Arrange oven racks in top and bottom thirds. Preheat oven to 450°F (260°C).
Divide and tumble mushrooms over 2 parchment-lined baking sheets. Roast on parchment until tender, 10 to 12 minutes.
Prepare sauce by melting butter in a large, wide pot, set over medium heat. When bubbling, add onion, garlic and ginger. Cook, stirring often, until onion softens slightly, 5 minutes. Add garam masala, turmeric, 1 tsp (5 mL) salt, cinnamon stick, cardamom and clove. Stir often until fragrant and onion is soft , about 1 minute. Pour in tomato purée. Adjust heat and gently simmer, allowing flavours to develop, 10 minutes. Slowly stir in cream and water to mix. Add roasted mushrooms. Stir to evenly coat. 5 Increase heat to medium. Cook, simmering and stirring often, until flavours develop, 5 minutes. Stir in peas. Cook until tender, 2 to 3 more minutes. Remove and discard cinnamon stick, cardamom pods and clove. Stir in cilantro. Serve garnished with more cilantro, if you like.