TANDOORI MUSHROOMS
Provided by Steven Raichlen
Categories easy, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 398 milligrams, Sugar 4 grams, TransFat 0 grams
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