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Pickled Tandoori Mushrooms

  • Total Time: 45 minutes
  • Yield: 4 1x


Spice and Sour Cream Marinated Tandoori Mushrooms



The marinade:

12” 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

  • Prep Time: 15 minutes
  • Cook Time: 3 – 5 minutes

Keywords: pickled mushrooms, Indian