Tandoori Lion's mane

Tandoori Lion's mane

Tandoori Lion's mane

Preparation: 30 min
Cooking: 20 min
Portions: 4

Ingredients
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
Lime
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

      Preparation
      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.

      English