Recipe shared with permission of publisher: From Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms by Becky Selengut/Andrews McMeel Publishing, LLC. From Selengut: Caramelized, smoky maitake mushrooms meet spiced, velvety tomato cream and an Indian love child is born, right in your own kitchen. When it comes to my heritage, I firmly believe there was a switch-up in the hospital. When the aroma of toasting cumin, coriander, cinnamon, and turmeric reaches my nose, I’m reminded of where my soul was actually born, and it wasn’t New Jersey. The dried fenugreek leaves that are called for (menthi) are unusual but an absolutely addictive addition to the sauce. You can find them at Indian grocers or online. Serve this dish with fragrant basmati rice, perhaps even with the shiitake dish on page 54, as well as various Indian pickles and chutneys.