Tandoori Mushrooms
YIELD serves 4
TIME 30 minutes
INGREDIENTS
1 2-inch piece peeled ginger, roughly chopped
2 cloves garlic, peeled and roughly chopped
1 tsp salt, more to taste
1 tsp ground cumin
1 tsp red chili powder or hot paprika
½ tsp ground turmeric
½ tsp white pepper
¼ cup fresh lemon juice (from 2 lemons)
2 tbsp vegetable oil
¾ cup sour cream
3 tbsp plain Greek yogurt
12 oz. black pearl or king oysters (or other mushrooms), trimmed
INSTRUCTIONS
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.