Maitake tikka masala from Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms by Becky Selengut

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on April 18, 2020

    I'm surprised it's been so long since I made this dish again! It can definitely stand up to a little tinkering and still be great. Due to the pandemic, I adapted this to what I had on hand. I used 8 oz of maitake versus the 14 oz called for. I omitted the cardamom pod seeds and menthi (I only realized that I omitted the cardamom while I was rereading the recipe...I had it, just missed it when reading I guess). I find the cinnamon stick doesn't grind well so I used cassia buds instead. I skipped the mushroom stock and used 8 oz of coconut milk. I used more potatoes and added peas. And skipped the smoking step. Served over rice with a dollop of sour cream and some fresh chives.

  • babyfork on August 06, 2015

    I loved this! Really delicious. While the photo on EYB shows peas, there are potatoes, not peas in the original cookbook recipe. I made the recipe using some frozen peas instead of potatoes though and liked it that way. I didn't have the mushroom stock handy and omitted that...it was only a half cup of liquid, so doubt it made a huge difference. I did not have a charcoal briquet, but just put the whole dish into my electric smoker at 225 degrees and smoked with cherry wood for about 15 minutes. Will make again.

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