Tandoori Mushrooms
Ingredients
- 1 2-inch piece peeled ginger, roughly chopped,
- 2 cloves garlic, roughly chopped, peeled and
- 1 teaspoon salt, more to taste
- 1 teaspoon cumin, ground
- 1 teaspoon red chili powder, or hot paprika
- 1/2 teaspoon turmeric, ground
- 1/2 teaspoon white pepper
- 1/4 cup lemon juice, fresh, (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
Directions
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 puree.
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.