I hope that many of you have tried my recipe for Grilled Trumpet Royale mushrooms with Garam Masala. If not look here. -- When I excitedly offered a taste of my Trumpet Royale with Garam Masala to an Indian Chef she smiled and said, "Oh yes. Sometimes we call that Mushroom Spice." And here I'd thought that I was the first to discover this delicious synergy! The association of mushrooms with Indian cuisine is a long one. "Curried Mushrooms under Glass" was a staple of what passed for fine cuisine in the 50s and 60s. Mushrooms can become the feature in entrees featuring a variety of Indian presentations. I'm fond of lentil dal, and although it's easy to make, you can also find delicious ready-to-eat dal at many stores. To turn dal into a vegetarian feast, saute some mushrooms (Trumpet Royale, Nebrodini Bianco, Forest Nameko or Velvet Pioppini) in mild vegetable oil until fully cooked, then add dal and serve over white or brown rice. The dal and rice together form a complete protein, and the mushrooms add what would otherwise be missing - something to chew! If you're ready to try a more adventurous, from-scratch, recipe, you can't go wrong with this great recipe from a fellow blogger for Mushroom and Eggplant Vindaloo.