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You are here: Home / Mushroom Recipes / Mushroom Tikka Recipe – Grilled Mushroom Tikka, an Easy Appetizer

Mushroom Tikka Recipe – Grilled Mushroom Tikka, an Easy Appetizer

November 23, 2015 4 Comments

Learn how to make mushroom tikka, an easy starter or appetizer recipe with mushrooms that you can make in less than thirty minutes. Mushroom tikka shouldn’t be confused with the delicious mushroom tikkis though, something I tend to make quite often for its ease of making and serving.

mushroom tikka-mushroom tikka recipe

I love having people over for a meal and spend an inordinate amount of time planning the menu, adjusting the ingredients and dishes so there’s something for everyone, and everything goes well together. Mushrooms are not a usual addition to my menu because I find that not many people love its texture and meatiness like TH and I do. If cooked right, mushrooms play really well with Indian spices and this mushroom tikka is a great example of that.

Mushroom tikka is very easy to put together and unlike paneer tikka, it doesn’t need a lot of marinating time. I used super fresh shiitake mushrooms we got from the Orange Grove markets, one of my favourite farmers markets in Sydney. You can also use fresh button mushrooms to make this, make sure to pick small sized ones so they cook evenly.

MUSHROOM TIKKA RECIPE

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 2

INGREDIENTS:
15 small fresh mushrooms
2 tbsp plain curd
1/2 tsp red chilli powder (adjust to taste)
1/4 tsp roasted jeera powder
1/2 tsp garam masala or chaat masala
1-2 tbsp besan (gram flour)
1/2 tsp garlic paste
1/4 tsp ginger paste (optional)
4 tbsp oil
Salt

INSTRUCTIONS:

1. In Sydney, when you buy mushrooms, they give them in paper bags that have instructions on how to clean them. Apparently washing mushrooms makes them mushy when cooked so the best way to clean them is by brushing lightly to remove the dirt and dust. This is the method I use now to clean mushrooms. Do the same with whichever mushrooms you are using. Choose small, whole ones.

mushroom tikka-mushroom tikka recipe-2

2. Add the remaining ingredients (except oil) to the above mushrooms and mix gently by hand.

mushroom tikka-mushroom tikka recipe

3. Set aside for a few minutes. I have even cooked them immediately with good results but for best results, leave this aside for about 30 mins to an hour.

mushroom tikka-mushroom tikka recipe-3

4. Heat the oil in a large pan (preferably cast iron) and either string the mushrooms on kebab sticks and roast grill them until browned or add as individual pieces until nicely grilled.

mushroom tikka-mushroom tikka recipe-5
mushroom tikka-mushroom tikka recipe-6

5. Stick toothpicks through the mushrooms and serve with green chutney, raw onions, and lemon pieces.

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By nags Filed Under: Mushroom Recipes, Punjabi Recipes, Snacks and Appetisers, Uncategorized

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Reader Interactions

Comments

  1. Raji

    November 14, 2018 at 12:04 am

    Hi Nags, long time follower of the blog.. I made this today and it was totally a hit.. thanks for this and many such awesome recipes 😊

    Reply
    • nags

      November 14, 2018 at 11:48 am

      Thank you Raji!

      Reply
  2. Akshatha

    November 19, 2016 at 6:56 pm

    Tasted divine.. totally in love with it… thanks for sharing the recipe…

    Reply
    • nags

      November 20, 2016 at 8:56 am

      thank you akshatha!

      Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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