Spice and Sour Cream Marinated Tandoori Mushrooms
1 – 2” piece peeled fresh ginger, rough chopped
2 cloves garlic, peeled and rough chopped
1 tsp salt (or to taste)
1 tsp ground cumin
1 tsp red chili powder or hot paprika
1/2 tsp ground turmeric
1/2 tsp white pepper
1/4 cup fresh lemon juice
3/4 cup sour cream
3 TBSP thick plain yogurt (like Greek yogurt)
2 TBSP vegetable oil
1 to 2 drops yellow food coloring (optional)
12 oz cremini, portobello, or other mushroom, trimmed
To make the marinade: Place the ginger, garlic, salt, cumin, chili powder, turmeric, and pepper in a food process and 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 the processor in short bursts, just to mix. Transfer the marinade to a nonreactive mixing bowl.
Wipe the mushrooms clean with damp paper towels. Stir them into the marinade, covered, in the refrigerator for 30 minutes.
Preheat the Hōmdoor to 450-500 degrees F.
Thread the mushrooms on Hōmdoor skewers. Place the skewered mushrooms in the Hōmdoor and cook until lightly browned on the outside, 2 to 3 minutes. Baste with oil and continue cooking until golden brown and tender, 1 to 2 minutes more. Serve at once.
Equipment: Hōmdoor skewers
Keywords: pickled mushrooms, Indian