Tandoori Mushroom
The taste of mushrooms and the sour taste of yogurt exploded! Juicy Pottery Mushrooms
Description
Fresh mushrooms marinated in Tandoori-chicken-style spiced yogurt, baked briefly at high heat. Chewing makes hot mushroom juice burst from inside.
Restaurants serving Tandoori Mushroom
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mushrooms
- Thick yogurt
- Garam masala
- Chili powder
- Mustard oil
- Garlic ginger paste
Instructions
- Carefully wipe dirt off large mushrooms, trim stem bases slightly for flavor absorption (avoid washing with water to keep flavor).
- Mix drained thick yogurt (Greek etc.) with garam masala, chili, garlic ginger, mustard oil; gently coat mushrooms without damaging them and rest ~
- mins.
- Skewer, bake instantly at max oven (or grill) heat for just a few mins until surface chars lightly right before mushroom moisture escapes.
Learn more Spice, substitutes, tips
Key spices
Garam masala aroma and mustard oil's pungent flavor
Substitutes at Japanese supermarkets
Shiitake (can substitute deliciously if thick/meaty mushroom)
Pairing
Naan、Refreshing white wine
Trivia
[Hardcore] Mushrooms have massive moisture, so long baking shrinks them dry. Using the Tandoor's intense heat to char only the outer spice batter while retaining inner juiciness showcases a pro Tandoor chef's skill.
Eating tips & etiquette
[Unique Eating] Remove from skewer, stuff in one bite risking burns, careful not to spill the umami-packed hot juice pooled in the mushroom cap!
Allergen
Dairy