Best 2 Tandoori Mushrooms Recipes

**Tandoori Mushrooms: A Culinary Journey Into Aromatic Indian Flavors**

Tandoori mushrooms, an enticing vegetarian dish originating from the vibrant kitchens of India, offer a delectable symphony of flavors and aromas that will captivate your taste buds. These succulent morsels are marinated in a blend of yogurt, spices, and herbs, then skillfully roasted in a tandoor oven, resulting in a delightful textural contrast between the charred exterior and the tender, juicy interior. In this article, we present a collection of three tantalizing tandoori mushroom recipes that cater to diverse culinary preferences and skill levels. From the classic Tandoori Mushroom Tikka to the innovative Tandoori Mushroom Tacos, each recipe promises a unique culinary adventure. So, prepare to embark on a flavorful journey as we explore the depths of Indian cuisine with these extraordinary tandoori mushroom creations.

Here are our top 2 tried and tested recipes!

TANDOORI MUSHROOMS

Tandoori Mushrooms image

Provided by Steven Raichlen

Categories easy, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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

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

Ingredients

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

Tips:

Choose the right mushrooms. Baby bella mushrooms, also known as cremini mushrooms, are the best choice for this recipe. They are small and firm, with a mild flavor that will absorb the marinade well.

Make sure to marinate the mushrooms for at least 30 minutes. This will allow the flavors of the marinade to penetrate the mushrooms and make them more flavorful.

Cook the mushrooms over high heat. This will help to char the mushrooms and give them a smoky flavor.

Serve the mushrooms immediately. They are best enjoyed hot off the grill.

Conclusion:

Tandoori mushrooms are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks, and they can also be enjoyed as a meal on their own. The smoky flavor of the mushrooms pairs well with the creamy yogurt sauce, and the bright flavors of the herbs and spices add a touch of complexity. Whether you are a vegetarian or just looking for a new way to enjoy mushrooms, this recipe is sure to please.

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