Name: Creamy Mushroom and Green Bean Masala
Yield: 4 servings
Ingredients: 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)

Photograph by Jenny Huang, food styling by Tyna Hoang, prop styling by Sophie Strangio

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.