Serves 4 to 6
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.
4 Portobello mushrooms
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).
Ajanta: Regional Feasts of India
by Lachu Moorjani
216 pages; Hardcover; $39.95
Recipe reprinted by permission.
This page created January 2006
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