Tandoori Mushrooms
Ingredients
- 500 gButton mushroom (whole)
- 150 gyogurt Indian (well drained)
- 3 pcGarlic (minced)
- 1 tspGinger powder
- 1 tbspLime juice
- 1 tspgaram masala
- 1 tspkashmiri chili
- 0.5 tspTurmeric powder
- 1 tspCumin ground
- 2 tbspghee (melted)
- 1 pinchGray sea salt
- 1 tbspDried fenugreek leaves (Kasuri Methi) (crushed between palms)
Method
Plump mushroom caps coated in a spiced marinade that crusts under high heat. The flesh stays juicy beneath a fragrant, crimson coating reminiscent of the traditional oven.
- 1
Clean the mushrooms dry. Remove the base of the earthy stem. Keep the heads whole so they stay firm during cooking.
- 2
In a mixing bowl, combine the Indian yogurt, minced garlic, ginger, lime juice, crushed kasoori methi, and all the spices. The marinade should be thick and coat the back of a spoon.
- 3
Dip the mushrooms into the preparation. Mix gently by hand so as not to break them. Let rest in a cool place so the flavors penetrate the flesh.
- 4
Preheat the grill to maximum. Thread the mushrooms onto skewers. Cook until the edges are slightly blackened and the marinade is well seared. Brush with melted ghee halfway through cooking.
Frequently asked questions
How do you get this dish right?
- Never wash mushrooms with lots of water; they will absorb everything like a sponge and release liquid on the grill.
- If using wooden skewers, soak them in water for 30 minutes to prevent them from burning.
- The secret is in the heat: the grill must be scorching to sear the marinade before the mushroom softens too much.
How long does this dish keep?
Consume immediately from the grill. They lose their texture if reheated.
