Tandoori Mushrooms Recipes

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TANDOORI MUSHROOMS



Tandoori Mushrooms image

Fragrant and aromatic grilled mushrooms. These can be made in a tandoor (Indian oven) or under the broiler or on the grill. The mushrooms are marinated, then threaded onto skewers for grilling or broiling. If using bamboo skewers be sure to soak them in water while the mushrooms are marinating. Adapted from Bukhara Grill, Manhattan.

Provided by threeovens

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon fresh gingerroot, peeled and roughly chopped (about 2 inch piece)
2 garlic cloves, peeled and roughly chopped
1 teaspoon salt, more to taste
1 teaspoon ground cumin
1 teaspoon red chili powder or 1 teaspoon 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 Greek yogurt, plain
12 ounces cremini mushrooms, trimmed and wiped clean

Steps:

  • In the bowl of a food processor, combine ginger, garlic, salt, cumin, chili powder, turmeric and white pepper; pulse, scraping down the sides occasionally, until everything is finely choppd.
  • Add in the lemon juice, 1 tablespoon vegetable oil, and puree; add the sour cream and yogurt and pulse just to combine.
  • Transfer the marinade to a non-reactive bowl (or resealable plastic baggie) and add the mushrooms; cover and refrigerate 30 minutes.
  • If using a tandoor, heat to 500 degees F (if using a grill or the broiler, heat to high heat).
  • Thread mushrooms onto skewers and cook in the tandoor until lightly browned, 2 to 3 minutes, baste with 1 tablespoon oil and continue cooking until browned and tender, about 1 to 2 minutes (3 to 4 per side on the grill or broiler, basting with the oil).

Nutrition Facts : Calories 174.6, Fat 15.7, SaturatedFat 5.9, Cholesterol 22.4, Sodium 633.6, Carbohydrate 7.7, Fiber 1, Sugar 3.5, Protein 3.4

TANDOORI MUSHROOMS



Tandoori Mushrooms image

Provided by Steven Raichlen

Categories     easy, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • Wipe mushrooms clean with damp paper towels. Stir mushrooms into the marinade. Cover and refrigerate for 30 minutes.
  • If using a tandoor, heat it to 500 degrees. If using a grill or broiler, heat to high.
  • 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.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 398 milligrams, Sugar 4 grams, TransFat 0 grams

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