Tandoori Lion's mane

  • Preparation: 30 min
  • Cooking: 20 min
  • Portions: 4


    300g of Lion’s mane
    500g cooked basmati rice (hot)
    Mango or kaki salsa (optional)
    1 c. of Tandoori Marinade see bellow
    ½ c. of chopped Menthe or Cilantro leaves
    2 tsb butter
    Naan bread or grilled tortillas
    Tandoori marinade :
    ½ tsp of cinnamon
    1 tsp ground ginger
    2 tsp ground cumin
    2 tsp ground coriander
    2 tsp ground curcuma
    1 tsp cayenne powder
    2 minced garlic cloves
    2 cm grated ginger
    2tsp of salt
    2 tsb canola oil
    1 c of yogurt


 Dry roast all spices in a non-sticking skillet for about two minutes until fragrant. Cool down and mix in the remaining marinade ingredients. Let sit two hours in refrigerator.
Cut out a little part of the stem of Lion’s mane and put a knob of butter in each holes.
Cover the mushrooms with tandoori marinade.
Place on a baking tray, lined with baking paper.
Heat up oven 205°C.
Grill Lion’s Manes 8 minutes, then lower temperature to 175°C. Cook for another 10 minutes.
Cut in 4 parts. Place over rice, sprinkle with cilantro, mango and add lime quarters. Serve with hot bread.