Creamy Mushroom and Green Bean Masala

Creamy mushroom fans: Here is a saucy Indian gravy that uses the power of mushrooms to give you a cozy fall dish in less than an hour. It’s made with a mix of mushrooms (crimini, button, oyster, and beech) but will be great using just one variety as well. Deglazing the fond with water ensures you get those delicious browned bits at the bottom of the pot, and adding heavy cream provides richness while rounding out the spices. Don't forget to sauté the mushrooms in batches; it may seem like an unnecessary step, but it will create caramelized edges, further adding richness to your spiced gravy. Use green beans or snap peas for more texture and an extra helping of vegetables.

Servings: 4

5 Tbsp. vegetable oil, divided

1 lb. mixed mushrooms (such as crimini, button, oyster, beech, and/or shimeji), cut into 2" pieces

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

1 dried bay leaf

1 tsp. cumin seeds

1 large onion, finely chopped

½ jalapeño, finely chopped

3 garlic cloves, finely grated

1 1" piece ginger, peeled, finely grated

1 Tbsp. plus 1 tsp. ground coriander

1 tsp. garam masala

1 tsp. Kashmiri chile powder or paprika

½ tsp. cayenne pepper

½ tsp. ground turmeric

3 Tbsp. double-concentrated tomato paste

8 oz. green beans, trimmed, halved crosswise

½ cup plus 3 Tbsp. heavy cream

1 Tbsp. fresh lime juice

Steamed rice and lime wedges (for serving)

Heat 1 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add ½ lb. mixed mushrooms (such as crimini, button, oyster, beech, and/or shimeji), cut into 2" pieces, arranging in a single layer, and season with kosher salt. Cook, undisturbed, until golden brown underneath, about 4 minutes. Turn mushrooms over and cook until browned on other side, about 4 minutes; transfer to a plate. Add 1 Tbsp. vegetable oil to pot and repeat process with remaining ½ lb. mixed mushrooms.

Heat remaining 3 Tbsp. vegetable oil in same pot (do not wipe out) over medium. Add 1 dried bay leaf and 1 tsp. cumin seeds; cook, stirring, until fragrant, about 1 minute. Add 1 large onion, finely chopped, ½ jalapeño, finely chopped, 3 garlic cloves, finely grated, and one 1" piece ginger, peeled, finely grated; stir to combine. Cook, stirring occasionally, until onion is translucent and golden brown around edges, 15 to 20 minutes. Add 1 Tbsp. plus 1 tsp. ground coriander, 1 tsp. garam masala, 1 tsp. Kashmiri chile powder or paprika, ½ tsp. cayenne pepper, and ½ tsp. ground turmeric; cook, stirring often, until spices are fragrant, about 3 minutes. Add 3 Tbsp. double-concentrated tomato paste; cook, stirring constantly, until paste is slightly darkened in color, about 3 minutes. Pour in 1½ cups water and bring to a simmer, stirring and scraping up browned bits with a wooden spoon.

Return mushrooms and any accumulated juices to pot, then stir in 8 oz. green beans, trimmed, halved crosswise, ½ cup heavy cream, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Partially cover pot and bring to a simmer. Cook, stirring occasionally, until green beans are tender and sauce is thickened, 15 to 20 minutes. Remove from heat; discard bay leaf. Stir in 1 Tbsp. fresh lime juice and remaining 3 Tbsp. heavy cream.

Serve with steamed rice and lime wedges.

Servings: 4

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