Tandoori khumb

This is a fantastic vegetarian grilled mushroom recipe from Alfred Prasad. Tandoor-grilled portobello, shiitake and oyster mushrooms with pickled onions and diced beetroot make for an exciting combination. The onions need pickling at least 10 days ahead, so make sure you leave yourself plenty of time to prep.

First published in 2015
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Ingredients

Metric

Imperial

Portobello mushrooms

Shitake mushrooms

Oyster mushrooms

Pickled onions

Equipment

  • Thin iron skewers

Method

1
To prepare the pickled onions, pour the vinegar into a clean glass jar and add the onions and beetroot. Seal, then leave in a cool place to pickle for a minimum of 10 days
2
To prepare the mushrooms, wash all of the mushrooms and leave to drain thoroughly. Blanch the Portobello and shiitake mushrooms in boiling water, then drain and leave to cool
3
For the shitake mushrooms, put all the ingredients for the marinade except the mushrooms into a blender and blitz until smooth, then set aside
4
Do the same for the Portobello and oyster mushroom marinades as well, then add the mushrooms to their blended marinades in three seperate bowls and stir. Leave to marinate for at least 30 minutes
5
Thread the mushrooms onto thin iron skewers and grill in the tandoor for 2 minutes or until gently browned. Alternatively, place the mushrooms on a wire rack with a tray beneath and grill for 2-3 minutes or until lightly browned
6
Once the mushrooms are cooked, put 2-3 of each in bowls, drizzle with olive oil and sprinkle with slices of pickled onion and beetroot, quarters of baby plum tomatoes and sprigs of fresh coriander. Serve warm
First published in 2015
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Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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