Tandoori Khumb

tandoori khumb

Mushrooms are most of the vegetarian’s best friends, normally known to be a part of vegetarian fine dine recipes. Mushrooms are low-calorie, low fat food but high source of Vitamin B and essential minerals, so they are heathy vegetable. This grilled mushroom truly gourmet recipe by Michelin Star Chef Alfred Prasad, will delight you immensely.

In this recipe chef has used Portobello, shiitake & oyster mushroom qualities nicely combined with diced beetroot & pickled onions, Truly exotic dish & truly Yum!

Step-by-Step Easy & Quick Recipe –

Cook Time             Total Time                  Yields

60 mins                     60 mins                  4 Serving


Portobello mushrooms

Portobello mushrooms – 3 (quartered & stalks removed)

Cream cheese – 1 tbsp                                     

Greek yoghurt – 1 tbsp

Double cream – 1 tbsp

Ground cardamom – ¼ tsp

Mace – ¼ tsp (ground)

Salt per taste

Shitake mushrooms

Shiitake mushrooms – 10 (halved & stalks removed)

Fresh coriander – ½ bunch

Mint – ¼ bunch

Baby spinach – 2 2/3 handfuls

Green chili – 1

Lime – ½ (juiced)

Vegetable oil – 2 tsp                       

Ground cumin – 1 tsp

Salt per taste

Oyster mushrooms

Oyster mushrooms –     10

Greek yoghurt – 2 tbsp

Vegetable oil – 2 tsp                                             

Turmeric powder – ½ tsp

Paprika – ½ tsp

Fresh ginger – ¼ tbsp

Garlic paste – ¼ tbsp

Garam masala – ½ tsp

Salt per taste

Pickled onions

Baby onions – 4 (silver skin, peeled)

Beetroot – 1 small (peeled & diced)

White vinegar – 235ml                         

Baby plum tomatoes – 4

Fresh coriander – 2 2/3 handfuls

Olive oil – 2 tbsp                              


  • 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.
  • 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.
  • For the shitake mushrooms, put all the ingredients for the marinade except the mushrooms into a blender and blitz until smooth, then set aside.
  • Do the same for the Portobello and oyster mushroom marinades as well, then add the mushrooms to their blended marinades in three separate bowls and stir. Leave to marinate for at least 30 minutes.
  • 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.
  • 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.

Note: The onions need to be pickled 10 days in advance. Incredibly delicious starter is ready to serve. Bon Apatite!

Happy Cooking!!

Recipe by: Michelin Star Chef Alfred Prasad


Picture courtesy: Great British Chefs, visit their website for more mushroom recipes.

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