TANDOOR BUTTON MUSHROOM
Product info
Tandoor Button Mushroom
- Firm
- Juicy
- Grill-Ready
Whole button mushrooms in a light brine, ready for the tandoor. Drain, marinate and sear: they hold on the skewer and char evenly.
Ingredients
Whole caps in a light brine.
- Mushroom
- Water
- Salt
- Acidity Regulator (INS-330)
- Antioxidant (INS 300)
Ideal for
Where it works best.
- Tandoori Starters
- Grills & Skewers
- Kebab Platters
- Wraps & Rolls
- Party Snacks
Recipe
Tandoori Button Mushrooms
- 1 can Rootin Button Mushrooms (drained & patted dry)
- ½ cup Thick Curd / Hung Curd
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Kashmiri Red Chilli Powder
- ½ tsp Garam Masala
- ½ tsp Chaat Masala
- 1 tbsp Lemon Juice
- Salt to taste
- 1 tbsp Oil or Butter
Method
Easy to open. Easier to cook.
- 01Drain the tinned button mushrooms, rinse, and pat them dry using a paper towel.
- 02In a bowl, mix thick curd, ginger-garlic paste, Kashmiri red chilli powder, garam masala, chaat masala, lemon juice, salt, and oil to form a smooth marinade.
- 03Add the mushrooms to the marinade and coat them thoroughly.
- 04Heat a pan or grill with a little butter over high heat.
- 05Toss in the marinated mushrooms and sear for 4–5 minutes, stirring occasionally until nicely charred on all sides.
- 06Sprinkle extra chaat masala and fresh coriander before serving hot with mint chutney.
Nutrition Information
Every serve, in figures.
| Nutrition Information | Value per 100 g |
|---|---|
| Energy | 30 kcal |
| Carbohydrate | 4 g |
| Protein | 1.5 g |
| Total Fat | 0 g |
| Total Sugars | 0 g |
| Sodium | 510 mg |
| Cholesterol | 0 mg |
Pack and storage
Packed for busy kitchens.
- Net quantity
- 800 g
- Drained weight
- 400 g
- Storage
- Cool, dry and hygienic place, away from sunlight
- Use by
- See on lid
- After opening
- Refrigerate in an airtight container
Gallery
From the shelf to the plate.
The can, the label and the kitchens it ends up in.
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