Mushroom Dahi Tikka (Curdy-Creamy Barbecued Mushroom)

Mushroom Dahi Tikka (Barbecued Curdy-Creamy Mushrooms)

In a star lit night, sprawled on a mat getting  the wafting smell of mushroom and paneer being barbecued made me get up and check what my son was doing thus breaking my promise that I would not get up till I was served the food. I love the smoky taste of vegetables / chicken / fish / mutton cooked on charcoal. We call them paneer / mushroom/ chicken/mutton/fish Tikka. With Red wine and garlic bread mushroom and paneer tikka make healthy, non-oily delicious and complete food. I do not like overpowering the delicate flavor of mushroom with any strong sauce.Charcoal barbecue apparatus can be purchased  for using indoor and of course out for picnic, just carry raw material and some charcoal, stop when hungry,  look for four big stones they will make the perfect barbecue pit.

Preparation Time: 30 min.

Cooking Time 30 min

Servings: 8 large servings

Ingredients Required For Mushroom Tikka:

• 500 gm. Button Mushroom

Mushrooms

• 200 gm. Thick curd

Thick Curd

• 1 tea spoon Cream (Optional)

Cream

• 1/2Teaspoon Red Chili Powder

• 1 Tea spoon garlic paste

Garlic Paste

• 1 Tea spoon Ginger paste

Ginger Paste

• 1 tea spoon Coriander Powder

• Salt to taste

Directions For Making Mushroom Tikka:

• Soak Mushrooms in water for 10 min to remove all dirt sticking to the surface.

• Towel dry the washed mushrooms.

•  In a big bowl mix

• Thick curd

• Garlic paste

• Ginger paste

• Red chili powder

• Coriander powder

• Cream (Optional)

• Mix all ingredients nicely till smooth and homogenous mixture is made. Marinade for Curdy barbecued mushroom is ready.

Marinade for Mushrooms

• Dip each cleaned and dry mushroom in the marinade and carefully keep in a bowl. Repeat the same with all mushrooms.

• Pour the remaining marinade on the top of mushrooms.

• Cover and keep for 10-15 min.

Mushrooms marinated in curd marinade

• Take a clean skewer and carefully put the marinated mushrooms on the skewer, entering the skewer from stalk and exiting from head of the mushroom.

Marinated Mushrooms on skewer before being barbecued

• Make sure there is at least one centimeter space between two mushrooms.

• Place the skewer with marinated mushrooms above the red hot charcoal and let them cook till they start getting tender. Keep turning the skewer with mushrooms on the charcoal to ensure uniform cooking.

Skewer with marinated mushrooms being barbecued on hot amber 

• It will take not more than 3-4 min for one skewer mushrooms to get barbecued.

Mushrooms barbecue

• Remove hot barbecued mushrooms from skewer and serve piping hot with coriander mint chutney and chilled wine.

Mushroom Dahi Tikka (Curdy-Creamy Barbecued Mushroom)

To enjoy the heavenly taste of Mushroom Dahi Tikka to the fullest avoid strongly flavored spicy sauces with Curdy-Creamy Mushroom.
 Tips:

• Bigger the size of mushrooms better the final result as big size mushrooms are easy to skewer and barbecue.
• To avoid juices of mushrooms leeching during marinating,salt can be added to mushrooms after they have marinated just before skewering them.

• Do not marinate the mushroom for longer time.

• Do not barbecue the mushroom for too long they will lose the juices and will become chewy.

• Delicate and careful handling of mushroom is a must else they will break while skewering.

• Always serve piping hot. Do not barbecue and keep for later use as reheating will make the mushrooms go limp, chewy and the taste will not be good.

Suggested variations:

• 2 cm. pieces pf capsicum, red and yellow pepperoni (Bell pepper) can be marinated with mushrooms,skewered between two mushrooms and then barbecued.

• If you like smokier flavor then burn a piece of wood with charcoal just before keeping the skewer with mushrooms on the charcoal.

• Just before taking the cooked mushrooms from barbecue sprinkle some herb of your choice on the charcoal and let the mushrooms absorb the flavor for 20-30 seconds, then remove them from barbecue. The wonderful smell of herbs will seep into barbecued mushrooms.