Tandoori Mushrooms
photo by Nif_H
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
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
directions
- 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).
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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