Tandoori Mushrooms

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 167
• Protein: 6 g
• Carbs: 10 g
• Fat: 11 g

Ingredients

• 500 g Button mushroom ( whole )
• 150 g yogurt Indian ( well drained )
• 3 piece Garlic ( minced )
• 1 tsp Ginger powder
• 1 tbsp Lime juice
• 1 tsp garam masala
• 1 tsp kashmiri chili
• 0.5 tsp Turmeric powder
• 1 tsp Cumin ground
• 2 tbsp ghee ( melted )
• 1 pinch Gray sea salt
• 1 tbsp Dried fenugreek leaves (Kasuri Methi) ( crushed between palms )

Instructions

1. Mushroom preparation

   Clean the mushrooms dry. Remove the base of the earthy stem. Keep the heads whole so they stay firm during cooking.

2. Making the marinade

   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. Coating and resting

   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. High-heat cooking

   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.

Chef's tips

• 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.

Storage

Consume immediately from the grill. They lose their texture if reheated.