Achaari Mushroom Kebabs
Juicy king oyster mushrooms make for a robust vegan meal when paired with salad and naan. These slices of king oyster are first marinated in spicy achaar masala and then grilled until almost meaty in texture. Serve in grilled naan with a pickled chilli salad and vegan mint mayo for desi kebab shop vibes.
Servings: 2
Equipment
- Griddle pan
Ingredients
For the mushrooms:
- 200 g king oyster mushrooms or any large mushrooms of your choice
- 100 g plain vegan yoghurt
- 1 tbsp achaar masala (I use the Jalpur branded one)
- 1 tbsp chickpea flour (toasted in a dry pan until nutty and aromatic, about 1 minute)
- 2 cloves garlic
- 1/2 tsp turmeric
- 1/2 tsp ground coriander seeds
- 1/4 tsp garam masala
- 1 tsp salt
- 3 tbsp oil
For the vegan mint mayo:
- 3 tbsp your favourite vegan mayo
- 1 clove garlic, crushed
- 2 tbsp water
- 2 tsp lemon juice
- 1/2 tsp dried mint
- 1 tsp sugar
- 1/8 tsp salt
To serve:
- Flat-leaf parsley and mint
- Mixed salad of your choice (I used shredded cabbage, onions, carrots, cucumbers and pickled chillies)
- Naan, roti, pitta or other flatbread of your choice (homemade or shop bought)
- Chilli sauce
Instructions
To prepare the mushrooms:
- Give your king oyster mushrooms a good wipe with a dry kitchen towel.
- Slice the mushrooms lengthways, about 1-1.5cm thick. I got 4 slices out of each mushroom but this will depend on the size of your mushrooms.
To make the marinade:
- Whisk together the yoghurt, achaar masala, toasted chickpea flour, garlic, ground turmeric, ground coriander seeds, garam masala and salt.
- In a small saucepan, heat up the oil so that it's smoking hot.
- Carefully pour the hot oil into the whisked yoghurt and spice mixture. This will temper the spices and bring out all their beautiful colours.
To marinate the mushrooms:
- Spread the yoghurt marinade out on to a roasting tin or a large plate. Place the mushroom slices on top to coat one side. Turn them over to coat the other side, making sure they're well covered. Use a pastry brush if you need to. Cover and allow to marinate for 30 minutes or up to 24 hours in the fridge.
To cook the mushrooms:
- Heat a griddle pan or frying pan over a medium heat. Place the marinated mushroom slices in the pan and cook for 2-3 minutes per side, until chargrilled and cooked through.
To build the kebab:
- Take your favourite naan or flatbread of choice (I used soft, homemade naan). Brush some chilli sauce over the naan and then top with cabbage, onions, carrots and cucumbers.
- Place the grilled king oyster mushrooms on top and garnish with fresh parsley and mint, pickled chillies and the chilled vegan mint mayo. Serve immediately.
To make the vegan mint mayo:
- Mix together all the ingredients, cover and refrigerate until needed.
Video
Notes
- You can make the marinade up to 24 hours in advance. Ensure they're tightly covered and kept in the fridge until needed.
- For a smoky flavour, try cooking the king oyster mushrooms on the barbecue.
- You can make this with any large, "meaty" mushrooms, such as Portobello, large chestnut or oyster mushrooms. Try a mix of mushrooms for an extra-special touch.