📝 About This Recipe
This dish reimagines the earthy depth of the Portobello mushroom through the lens of Progressive Indian gastronomy, treating the fungi with the reverence of a prime steak. Marinated in a complex blend of Kashmiri chilies and hung curd, the mushrooms are charred to perfection, offering a smoky contrast to the ethereal, tangy goat cheese mousse. A vibrant minted pea purée adds a modern lift, creating a sophisticated vegetarian entrée that bridges traditional clay-oven flavors with contemporary fine-dining textures.
🥗 Ingredients
Tandoori Portobello
- 4 large Portobello Mushrooms (stems removed, gills gently scraped)
- 1/2 cup Greek Yogurt (strained/hung for 2 hours)
- 1 tablespoon Ginger-Garlic Paste (freshly ground)
- 2 teaspoons Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Garam Masala (high quality or homemade)
- 2 tablespoons Mustard Oil (smoked until wispy for authenticity)
Goat Cheese Mousse
- 150 grams Soft Goat Cheese (at room temperature)
- 1/4 cup Heavy Cream (chilled)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1 pinch Black Salt (Kala Namak) (for a subtle sulfurous depth)
Minted Pea Purée
- 1.5 cups Green Peas (fresh or blanched frozen)
- 1/4 cup Fresh Mint Leaves (tightly packed)
- 1 tablespoon Butter (unsalted and cold)
Garnish
- 8-10 pieces Pickled Red Onion Rings (soaked in beet juice for color)
- 1 handful Micro-Cilantro
- 1 tablespoon Toasted Pine Nuts (for textural crunch)
👨🍳 Instructions
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1
Whisk together the hung yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, salt, and smoked mustard oil in a large bowl to create the tandoori marinade.
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2
Gently coat the Portobello caps in the marinade, ensuring the underside is well-covered. Let them marinate at room temperature for at least 30 minutes.
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3
For the mousse, beat the goat cheese until smooth. In a separate bowl, whip the heavy cream to soft peaks, then fold it into the cheese along with lemon zest and black salt. Transfer to a piping bag with a plain nozzle and refrigerate.
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4
Blanch the peas in boiling salted water for 2 minutes. Immediately shock them in ice water to preserve the vibrant green color.
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5
Blend the peas and mint leaves with a splash of water until completely smooth. Pass through a fine-mesh sieve (chinois) for a professional, silky texture. Season with salt.
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6
Preheat a cast-iron grill pan or an oven to 425°F (220°C). If using a grill pan, lightly oil it.
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7
Place the mushrooms on the grill pan, gill-side down first. Sear for 4-5 minutes until deep char marks appear.
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8
Flip the mushrooms and roast in the oven for another 8-10 minutes until tender but still holding their 'steak-like' structure.
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9
While the mushrooms roast, gently warm the pea purée in a small saucepan over low heat. Stir in the cold butter at the last second for a glossy finish.
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10
To assemble, smear a generous spoonful of pea purée across the center of a warm plate.
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11
Place the charred Portobello steak in the center. Pipe 3-5 elegant mounds of the chilled goat cheese mousse directly onto the mushroom.
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12
Garnish with pickled onion rings, toasted pine nuts, and micro-cilantro. Serve immediately while the mushroom is hot and the mousse is cool.
💡 Chef's Tips
Scrape the gills out of the Portobello with a spoon to prevent the dish from turning dark and muddy. Smoking the mustard oil (heating until it reaches smoke point then cooling) is essential for that authentic 'dhungar' smoky flavor. Ensure the goat cheese is at room temperature before mixing, or the mousse will be lumpy. Don't over-marinate the mushrooms for more than 2 hours, or the salt will draw out too much moisture and make them soggy. Use a blowtorch for 5 seconds on the goat cheese mounds if you want a slightly toasted, 'brulee' finish.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Riesling or a dry Rosé to cut through the richness of the goat cheese. Serve alongside a small portion of Saffron Pilaf for a more substantial main course. A side of honey-glazed heirloom carrots provides a lovely sweetness to balance the spice. Accompany with a crisp Garlic Naan shard for added texture.