Tandoori Lion's mane

Tandoori Lion's mane

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
  • 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


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.