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Tandoori Portobello Mushrooms
(Spicy Grilled Portobello Mushrooms)

Serves 4 to 6

Mushrooms  
The meaty flavor and the soft texture of this appetizer reminds my wife of foie gras. At the restaurant, we cook it in the extremely hot tandoor oven; at home, I cook it on a hot grill.

Ingredients

4 Portobello mushrooms

Marinade:

1/4 cup oil
2 tablespoons lemon juice
1 tablespoon finely minced ginger
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon toasted ground clove powder
1/2 teaspoon toasted ground cinnamon powder
1/2 teaspoon toasted ground cardamom powder

1. Remove stems from mushrooms and slice the caps in 1/2-inch-thick strips, about 4 to 5 strips per mushroom.

2. Mix all the marinade ingredients in a large 4- to 6-quart bowl. Add mushroom strips and gently toss to coat, making sure they do not break. Marinate for 1 to 2 hours.

3. Grill the mushrooms in a grilling basket on a very hot barbecue about 2 to 3 minutes on each side. Serve with Yogurt-Cashew-Tamarind Sauce (see page 217 of the book).

 

Buy the Book!

 

from:
Ajanta: Regional Feasts of India
by Lachu Moorjani
Gibbs-Smith
216 pages; Hardcover; $39.95
ISBN: 1-58685-777-0
Recipe reprinted by permission.

 

Ajanta: Regional Feasts of India

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This page created January 2006


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