These roasted, marinated portobello mushrooms are soaked in a spicy coconut curry gravy and cooked up to tender perfection. Serve alone as hearty main course or stuff into buns for some flavor-packed sandwiches!
I see a curry kick in my (your) future. Okay, I see a curry kick in my past. I've been making and hoarding curry recipes all summer. But I haven't shared them yet, so those recipes are in the future as far as you guys are concerned. Does that make sense or am I watching too much X-Files?
The truth is, I'm always on a curry kick, but some of the heavier curries just don't jive with most (normal) people during the warmer months. But as we say in my house, autumn is coming. So let the curry spree begin.
This one is actually sort of summer appropriate, which is why I'm sharing it now. Even though it cooks up in the oven, which I'm really sorry about, you can eat one of these mushroom as a sandwich or like a big old vegan steak, both of which I find pretty summery. I did both, and both ways were delicious.
These actually turned out totally different than I thought they would, but in a happy accident kind of way. I had it in my head that I'd be making some kind of vegan spin on chicken tandoori, only using mushrooms instead of chicken, coconut milk instead of yogurt, and a regular old oven instead of a tandoori oven. So basically nothing like chicken tandoori, and that's about how much the end product resembled chicken tandoori. But, they were so freaking good. The coconut marinade totally transformed during cooking, into a thick, super-savory, spicy gravy. My husband commented on the meatiness of the dish, which was really uncanny.
So sit back and await some more future curry goodness. In the meantime, give these a try, as a burger or not. If you choose not, hang around for a day or two for a nice accompaniment.
Masala Marinated Portobello Mushrooms
- 1 cup full fat coconut milk
- 3 garlic cloves, minced
- 1 tablespoon lime juice
- ½ tablespoon freshly grated ginger
- 1 tablespoon garam masala
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper, or to taste, see note
- ¼ teaspoon turmeric
- salt and pepper to taste
- 4 large portobello caps, stemmed and cleaned
Stir together coconut milk, garlic, lime juice, ginger, garam masala, paprika, cumin, cayenne pepper and turmeric in a baking dish or oven-safe skillet. Season the mixture with salt and pepper to taste. Add portobello caps and spoon some of the mixture overtop to coat. Allow to marinate at room temperature for 30 to 60 minutes, flipping the mushrooms once or twice to get even coating.
Preheat oven to 400°. Place baking dish with mushrooms into oven and bake until mushrooms are very tender and marinade has taken on a dark color and gravy-like texture, about 15 to 20 minutes.
Divide mushrooms onto plates or into buns. Spoon some of the juices from the baking dish over of mushrooms and serve.
The marinade gets hotter during baking, so go conservative on the cayenne if you're sensitive to spicy foods. You can always add a bit more when serving.