Homemade Lick It Up: Gaggan-Inspired Mushroom 'Paint'

Instructions

1. 1

   Heat ghee or olive oil in a medium saucepan or pot over medium heat. Add diced shallots and cook until softened and translucent, about 3-5 minutes.

2. 2

   Add minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to burn the garlic.

3. 3

   Add the roughly chopped mushrooms to the pot. Increase heat to medium-high and cook, stirring occasionally, until the mushrooms have released their moisture and started to brown, about 8-10 minutes.

4. 4

   Stir in the ground cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.

5. 5

   Pour in the vegetable broth, coconut milk, and soy sauce. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently cook for 10-15 minutes, allowing the flavors to meld and the mushrooms to become very tender.

6. 6

   Carefully transfer the mushroom mixture to a high-speed blender. Blend until completely smooth and creamy. For an extra refined texture, you can pass the blended sauce through a fine-mesh sieve back into the clean saucepan.

7. 7

   Return the smooth sauce to the saucepan over low heat. If the sauce is too thin for your desired 'paint' consistency, stir in the cornstarch slurry and cook for another 1-2 minutes until slightly thickened. It should be thick enough to cling to a spoon but still spreadable.

8. 8

   Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt and black pepper as needed.

9. 9

   To serve in the Gaggan style, spread a thin, artistic layer of the warm sauce directly onto individual serving plates. Encourage diners to 'lick it up' directly from the plate.