John Miller
Mushroom tikka is a popular South Asian dish that can be made in a variety of ways. The dish consists of small pieces of mushroom marinated in a spiced yogurt-based sauce and cooked until tender. The mushrooms can be grilled, baked, pan-fried, or cooked in a tandoor oven. The type of mushroom used can vary, and the dish can be customised with additional vegetables, such as onions, peppers, and paneer cheese. The marinade typically includes spices such as coriander powder, garam masala, chilli powder, ginger-garlic paste, and mustard oil, and can be thickened with gram flour. The mushrooms are typically marinated for at least an hour, or even overnight, before cooking.
How to Marinate Mushroom Tikka
| Characteristics | Values |
|---|---|
| Marinade Base | Yogurt (dairy or plant-based), gram flour, lemon juice, oil |
| Spices | Red chilli powder, coriander powder, garam masala, turmeric powder, ginger-garlic paste, carom seeds, black pepper, curry powder |
| Additional Ingredients | Cilantro, salt, pepper, lemon wedges, onion, bell peppers, cashews, tomato |
| Marinating Time | 20 minutes to overnight |
| Cooking Method | Oven, grill, tandoor, stovetop, air fryer |
| Cooking Time | 10-25 minutes, depending on the cooking method |
| Serving Suggestions | Naan, roti, rice, chutney, lemon wedges, onion rings |
Explore related products
What You'll Learn
Choosing the right mushrooms
Button mushrooms, for example, are small and can be left whole, making them a convenient option. Chestnut mushrooms are another popular choice and are typically halved due to their medium size. Portobello mushrooms, cremini mushrooms, and white mushrooms are also used in mushroom tikka recipes.
You can use a single type of mushroom or a combination of varieties. For instance, one recipe calls for a mix of white mushrooms and cremini mushrooms, while another suggests using chestnut mushrooms exclusively.
When selecting mushrooms, it's essential to consider their size and how this will impact your preparation method. Larger mushrooms may need to be quartered, while smaller mushrooms can be left whole.
Additionally, ensure your mushrooms are clean before marinating them. If there are too many mud particles, rinse and wipe them; otherwise, a simple wipe with a moist cloth should suffice.
Mushroom Carb Content: What You Need to Know
You may want to see also
Preparing the marinade
Once you have your spices and other ingredients ready, it's time to mix them together. If you're using yogurt as a base for your marinade, add the spices to the yogurt and whisk or mix until well combined. You can use regular milk yogurt, Greek yogurt, or plant-based yogurt such as almond milk yogurt. Taste test the marinade and adjust the seasoning as needed—you may want to add more salt or spices to suit your preference. The consistency of the marinade should be thick so that it coats the mushrooms nicely. If it becomes too runny, you can add some gram flour or roasted besan to thicken it.
If you're using lemon juice, it's important to add it gradually and taste as you go, as too much lemon juice can make the marinade too sour. You can also add oil to your marinade, especially if you plan to grill the mushroom tikka in an oven or tandoor. Mustard oil is a popular choice, as it adds a nice flavour, but you can use any oil of your choice.
Once your marinade is mixed and seasoned to your liking, it's time to add the mushrooms. Gently mix the mushrooms with your hands or a spoon until they are fully coated with the marinade. Make sure all the mushrooms are well coated to ensure maximum flavour. Cover the bowl with a lid or plastic wrap and place it in the refrigerator to marinate. The mushrooms should marinate for at least 30 minutes to an hour, but you can also leave them in the fridge for a couple of hours or even overnight for more intense flavour absorption.
Psychedelic Mushrooms: Do They Expire?
You may want to see also
Coating the mushrooms
Preparing the Mushrooms
Before coating the mushrooms, it is important to clean and prepare them. Start by rinsing the mushrooms gently under running water to remove any dirt or debris. If there are excessive mud particles, you may need to use a small brush or cloth to wipe them clean. Once cleaned, slice the stalks of the mushrooms a little bit to ensure even cooking. You can use any variety of mushrooms, such as button mushrooms, chestnut mushrooms, or cremini mushrooms, depending on your preference and availability.
Making the Marinade
The marinade plays a pivotal role in infusing flavour into the mushrooms. In a mixing bowl, combine plain yogurt or plant-based yogurt (such as almond yogurt) with spices like coriander powder, garam masala, chili powder, turmeric powder, ginger-garlic paste, and salt. Adjust the spice level according to your taste preferences. You can also add a splash of lemon juice to enhance the sourness and freshness of the marinade. Additionally, include a tablespoon of oil, preferably mustard oil, to elevate the flavour profile. If you don't have mustard oil, you can use olive oil or any other oil of your choice. Mix the ingredients well to create a thick and well-combined marinade.
Coating Process
Now, it's time to coat the mushrooms with the marinade. Add the mushrooms to the mixing bowl and use your hands or a spoon to gently mix and coat each mushroom evenly with the marinade. Ensure that all the mushrooms are thoroughly coated by tossing or stirring the mixture. After coating, cover the bowl with a lid or plastic wrap and refrigerate for at least an hour. This marination process allows the mushrooms to absorb the flavours from the marinade. You can even marinate them for longer, such as 3 to 4 hours or overnight, for more intense flavours.
Skewering (Optional)
While not mandatory, threading the marinated mushrooms onto wooden or metal skewers adds a nice presentation to your mushroom tikka. It also makes it easier to handle and cook the mushrooms without them falling through the grill or oven rack. If using skewers, arrange the mushrooms on them before placing them on the baking tray or grill.
Final Touches
Before cooking, there are a few final touches you can add to the coated mushrooms. First, if you have any leftover marinade, you can brush it on top of the mushrooms before or during cooking to intensify the flavour. Additionally, if you desire a crispy texture, you can dip the marinated mushrooms in a batter made of gram flour, salt, and water before frying them. This batter will give them a crunchy exterior while keeping the mushrooms tender and juicy on the inside.
Mushrooms: Alkaline or Acidic?
You may want to see also
Explore related products
Refrigerating the mushrooms
While an hour is the minimum time, you can leave the mushrooms in the refrigerator for up to 3 to 4 hours. If you want to prepare the mushrooms even further in advance, you can leave them to marinate overnight. This will ensure that the mushrooms are full of flavour and give them a more intense taste.
While the mushrooms are in the refrigerator, you can preheat your oven to 400 degrees Fahrenheit. This is the temperature at which you will cook the mushrooms. You can also prepare a baking tray by lining it with aluminium foil and spraying it with a non-stick spray.
Once the mushrooms have finished marinating, you can thread them onto wooden or metal skewers. If you don't have skewers, you can simply place the mushrooms directly on the prepared baking tray. However, skewers are recommended as they create a more authentic tikka look and feel.
After assembling the skewers, place them on the prepared baking tray and cook in the oven for 25 minutes. Then, press the broil button and broil for an additional 2 to 3 minutes, until the mushrooms are slightly charred. This will give the mushrooms a nice crispy texture and enhance the flavour.
Mushroom Magic: Cloning for Consistency
You may want to see also
Cooking the mushrooms
Once the mushrooms have been thoroughly coated in the marinade, it is time to cook them. The most common method is to grill them in the oven. Preheat your oven to 200° C or 400° F. While the oven is heating up, prepare a baking tray by lining it with aluminium foil and spraying it with a non-stick spray. If you want to use skewers, thread the mushrooms onto them and place the skewers on the tray. If you don't want to use skewers, simply spread the mushrooms out on the tray.
Place the tray in the oven and grill for 10 minutes. After 10 minutes, brush the tops of the mushrooms lightly with the leftover marinade. Turn the skewers to the other side and brush them again if needed. Grill for another 6 to 7 minutes.
If you want to broil the mushrooms, spread them out on a sheet pan and broil for several minutes until they begin to brown. You can also brush some butter or mustard oil on the mushrooms and broil for an additional 2 minutes.
Mushroom tikka can also be cooked on a stovetop. Place the skewers on a non-stick griddle over high heat and keep turning them to cook all sides. You can also place the mushroom skewers directly over a flame and grill until done. If you don't want to use skewers, pour 1 tablespoon of oil into a non-stick griddle and heat it. Place the mushrooms directly on the griddle and grill them over high heat, turning them around until done.
If you want to pan-fry the mushrooms, dip the marinated mushrooms in a batter made of gram flour, salt, and water before frying them in hot oil. You can also shallow fry the mushrooms without dipping them in batter first.
The Longevity of Dried Porcini Mushrooms
You may want to see also
Frequently asked questions
You will need mushrooms, yogurt (dairy or non-dairy), lemon juice, and spices such as coriander powder, garam masala, chili powder, ginger-garlic paste, and mustard oil.
No, you can use any type of mushroom you prefer. Common choices include button mushrooms, chestnut mushrooms, portobello mushrooms, white mushrooms, and cremini mushrooms.
It is recommended to marinate the mushrooms for at least an hour in the refrigerator. For deeper flavour penetration, you can marinate them for 3 to 4 hours or even overnight.
Yes, you can add extra vegetables such as bell peppers, onions, and chunks of paneer cheese to enhance the flavour and make the dish more colourful.
You can cook the marinated mushrooms in an oven, grill them on a stovetop, or use a traditional tandoor oven. Skewers are often used to hold the mushrooms during cooking, adding a nice presentation element to the dish.
