Recipe: Tikka Mushrooms

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I’m making no apology for posting another mushroom recipe. These are so good with a satisfying kick of chilli. I had them first at Woodlands Restaurant. There are two version of this – an ovo-lacto version and a vegan one. They both taste great. I suggest serving them with the Asian Spiced Coleslaw I posted a while back.

Mushroom tikka - vegan photo IMG_0370_zps7b3335b9.jpg

Ovo-Lacto Ingredients
Small pot of natural yoghurt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
2 cloves garlic, crushed
2 tsp ginger, grated
1/2 tsp chilli powder
1/2 tsp salt
12 closed cup mushrooms

Vegan Ingredients
2 tbsp vegetable oil
Juice of half a lemon
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
2 cloves garlic, crushed
2 tsp ginger, grated
1/2 tsp chilli powder
1/2 tsp salt
12 closed cup mushrooms

Mix the marinade ingredients together in a large bowl.
Add the mushrooms and stir until they are well coated in the spice paste.
Leave for at least 30 minutes.
Put them on a foil-lined tray and grill them under a hot flame for 5 minutes each side.

Serves 2 as a starter

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