Tandoori Mushrooms
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (4 servings)
192 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 5 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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.
Private Notes
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Cooking Notes
lkhan
absolutely delicious, gives mushrooms a totally different kick!!
Fran
Very good, and worth the effort. Used the broiler and portobellos. Followed the recipe.
Ruth Bolan
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.
mixmasterb
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!
Andrew
I bought my tandoori from https://luxury-tandoors.com/buy-tandoori-oven-usa/ Highly recommend
Fran
Very good, and worth the effort. Used the broiler and portobellos. Followed the recipe.
lkhan
absolutely delicious, gives mushrooms a totally different kick!!
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