Tandoori Mushrooms

Recipe from Bukhara Grill

Adapted by Steven Raichlen

Published May 10, 2011

  • Andrew Burton for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(64)
Comments
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—Steven Raichlen

Featured in: A Tandoor Oven Brings India’s Heat to the Backyard

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Ingredients

Yield:4 servings

  • 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

  • ½ teaspoon ground turmeric

  • ½ teaspoon white pepper

  • ¼ cup fresh lemon juice (from 2 lemons)

  • 2 tablespoons vegetable oil

  • ¾ cup sour cream

  • 3 tablespoons plain Greek yogurt

  • 12 ounces cremini, portobello or other mushrooms, trimmed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 27 milligrams cholesterol; 192 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 1 gram fiber; 398 milligrams sodium; 5 grams protein; 4 grams sugar

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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Preparation

  1. 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.

  2. Step 2

    Wipe mushrooms clean with damp paper towels. Stir mushrooms into the marinade. Cover and refrigerate for 30 minutes.

  3. Step 3

    If using a tandoor, heat it to 500 degrees. If using a grill or broiler, heat to high.

  4. 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.

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Ratings

4 out of 5
64 user ratings
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Comments

Fran

Very good, and worth the effort. Used the broiler and portobellos. Followed the recipe.

lkhan

absolutely delicious, gives mushrooms a totally different kick!!

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

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Credits

Adapted from Bukhara Grill, Manhattan

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