Tandoori Mushrooms

Name: Tandoori Mushrooms
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 tbsp fresh gingerroot; 2 garlic cloves; 1 tsp salt; 1 tsp ground cumin; 1 tsp red chili powder; 0.5 tsp ground turmeric; 0.5 tsp white pepper; 0.25 cup fresh lemon juice; 2 tbsp vegetable oil; 0.75 cup sour cream; 3 tbsp Greek yogurt; 12 oz cremini mushrooms

A South Asian dish of cremini mushrooms, sour cream and greek yogurt, seasoned with cumin and chilli and grilled.

1 hr · Serves 4 · Easy

Method

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Time: Prep 45 min · Cook 15 min · 60 min total
Difficulty: easy

1
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.
2
Add in the lemon juice, 1 tablespoon vegetable oil, and puree; add the sour cream and yogurt and pulse just to combine.
3
Transfer the marinade to a non-reactive bowl (or resealable plastic baggie) and add the mushrooms; cover and refrigerate 30 minutes.
30 min
4
If using a tandoor, heat to 500 degees F (if using a grill or the broiler, heat to high heat).
5
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).