Portbello or Portbella mushrooms are large brown strain mushrooms, usually left to mature and get broader . These mushrooms can be cooked in various ways, including grilling, frying preparing vegetarian gravy. The caps can grow as large as 5 inches in diameter. They are also called as a Bella or for smaller version are known as Baby Bella.
Usually I saute these mushrooms with some spices and serve as a side dish, but this time thought of preparing mushroom gravy. I wanted some easy mushroom gravy recipe which can be served with rice or can also be consumed with bread or naan and believe me, this vegan mushroom gravy which I prepared, just got finished in no time by my son, who hates mushrooms. You also get readymade mushroom sauce , but I always choose to prepare homemade sauce for most of my dishes.Homemade mushroom sauce can be prepared by adding various herbs and spices as mentioned below or you can opt to add of your choice.
So let us start with this thick, creamy and mouth watering recipe of Portbello Mushrooms.
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
- 170 grams Portobella mushrooms
- 1 Big Onion chopped fine
- 1 Teaspoon lime juice
- 2 Potatoes
- 3-4 Grated garlic
- Bunch of Dry Thyme leaves
- 2 Cups water
- 2-3 Bay leaves
- 1 Teaspoon black pepper powder
- 1 Tablespoon soy sauce
- 1 Tablespoon cornflour mixed in 1 Tablespoon water to form paste
- 2-3 Tablespoons Olive Oil
- Salt as needed
Boil and mesh potatoes to creamy consistency. Keep aside.
Heat oil, fry onions and garlic on medium heat till raw smell goes away and onion changes its color.
Add bay leaves. Fry for few seconds.
Pour in water, thyme,soy sauce and pepper powder.
Let it come to complete boil.
Add meshed potato, Mix well till there are no lumps.Add salt if required.
Add Corn flour paste and cook for 5 mins on medium high heat.
Switch off the stove and serve this steaming, creamy and thick Mushroom Gravy with your rice.
Want more vegetarian gravy recipes?Try out All vegetarian gravies
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