Tandoori Lion's mane
- Preparation: 30 min
- Cooking: 20 min
- Portions: 4
- 300g of Lion’s mane
- 500g cooked basmati rice (hot)
- Mango or kaki salsa (optional)
- 1 c. of Tandoori Marinade see bellow
- ½ c. of chopped Menthe or Cilantro leaves
- 2 tsb butter
- Naan bread or grilled tortillas
Tandoori marinade :
- ½ tsp of cinnamon
- 1 tsp ground ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground curcuma
- 1 tsp cayenne powder
- 2 minced garlic cloves
- 2 cm grated ginger
- 2tsp of salt
- 2 tsb canola oil
- 1 c of yogurt
Dry roast all spices in a non-sticking skillet for about two minutes until fragrant. Cool down and mix in the remaining marinade ingredients. Let sit two hours in refrigerator.
Cut out a little part of the stem of Lion’s mane and put a knob of butter in each holes.
Cover the mushrooms with tandoori marinade.
Place on a baking tray, lined with baking paper.
Heat up oven 205°C.
Grill Lion’s Manes 8 minutes, then lower temperature to 175°C. Cook for another 10 minutes.
Cut in 4 parts. Place over rice, sprinkle with cilantro, mango and add lime quarters. Serve with hot bread.