Tandoori Mushrooms

Name: Tandoori Mushrooms
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 2-inch piece peeled ginger, roughly chopped; 2 cloves garlic, peeled and roughly chopped; 1 teaspoon salt, more to taste; 1 teaspoon ground cumin; 1 teaspoon red chili powder or hot paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon white pepper; 1/4 cup fresh lemon juice (from 2 lemons); 2 tablespoons vegetable oil; 3/4 cup sour cream; 3 tablespoons plain Greek yogurt; 12 ounces cremini, portobello or other mushrooms, trimmed

Recipe from Bukhara Grill

Adapted by Steven Raichlen

Tandoori Mushrooms — Andrew Burton for The New York Times

Total Time: 30 minutes
Rating: 4(63)
Comments: Read comments

Featured in: A Tandoor Oven Brings India’s Heat to the Backyard

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Ingredients

Yield:4 servings

12-inch piece peeled ginger, roughly chopped
2cloves garlic, peeled and roughly chopped
1teaspoon salt, more to taste
1teaspoon ground cumin
1teaspoon red chili powder or hot paprika
½teaspoon ground turmeric
½teaspoon white pepper
¼cup fresh lemon juice (from 2 lemons)
2tablespoons vegetable oil
¾cup sour cream
3tablespoons plain Greek yogurt
12ounces cremini, portobello or other mushrooms, trimmed

Ingredient Substitution Guide

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Preparation

Step 1
Place the ginger, garlic, salt, cumin, chili powder, turmeric and white pepper in a food processor. Finely chop, scraping down the sides of the bowl with a rubber spatula. Add the lemon juice and 1 tablespoon vegetable oil, and purée. Add the sour cream and yogurt, and pulse processor in short bursts, just to mix. Transfer marinade to a glass, ceramic or stainless steel mixing bowl.
Step 2
Wipe mushrooms clean with damp paper towels. Stir mushrooms into the marinade. Cover and refrigerate for 30 minutes.
Step 3
If using a tandoor, heat it to 500 degrees. If using a grill or broiler, heat to high.
Step 4
Thread mushrooms on bamboo or metal skewers. In tandoor, cook mushrooms until lightly browned on outside, 2 to 3 minutes. Baste with 1 tablespoon oil and continue cooking until golden brown and tender, 1 to 2 minutes more. If grilling or broiling, cook mushrooms until golden and tender, 3 to 4 minutes a side, 6 to 8 minutes total, basting with oil.

Ratings

4 out of 5

63 user ratings

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Comments

lkhan7 years ago

absolutely delicious, gives mushrooms a totally different kick!!

Fran6 years ago

Very good, and worth the effort. Used the broiler and portobellos. Followed the recipe.

Ruth Bolan4 years ago

This recipe will go into rotation. I cooked portobello caps on a flat grill and pressed them with a roasting pan weighted with bricks. This forces out some of the moisture and leaves them with a wonderful, thick, slightly chewy texture. You should ease up on the red chili powder if you don't like too much heat.

mixmasterb4 years ago

A keeper! Next time I will up ginger, garlic and spice and ease off on lemon. Popped a few halved tomatoes in and grilled with the mushrooms, served with brown rice, yellow dal and raita. Topped with a crunchy mix of peanuts, sesame seed s and toasted coconut. I think marinade would be fine (possibly better) with all yogurt. Super meaty and satisfying veg main!

Andrew5 years ago

I bought my tandoori from https://luxury-tandoors.com/buy-tandoori-oven-usa/ Highly recommend

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