Mushrooms are soft, earthy, and versatile ingredients used in a wide range of cuisines. They can be grilled, sautéed, added to soups, or baked into dishes. Their unique texture and umami flavor make them a popular meat substitute in vegetarian recipes.Mushrooms from Only Hydroponics are available on Farmlokal platforms for delivery in Noida, Greater Noida, and Greater Noida West.
 
Recipe You Should Definitely Try:
 
How to Make Mushroom Tikka – Smoky Tandoori-Style Starter**
 
 Ingredients (Serves 2–3):
 
For the Marinade:
Button mushrooms – 200g, whole or halved if large
Thick curd (hung curd) – ½ cup
Besan (gram flour) – 1 tbsp (roasted)
Ginger-garlic paste – 1 tsp
Red chili powder – ½ tsp
Kashmiri red chili powder – ½ tsp (for color)
Turmeric – ¼ tsp
Garam masala – ½ tsp
Chaat masala – ½ tsp
Lemon juice – 1 tsp
Salt – to taste
Mustard oil – 1 tbsp (for that tandoori flavor)
Optional: kasuri methi – ½ tsp, crushed
For grilling:
Onion & capsicum cubes – ½ cup (optional, for skewers)
Oil or ghee – for brushing
 
 Method:
 
1. Prep the marinade:
In a bowl, whisk curd, besan, spices, lemon juice, mustard oil, and salt to a smooth paste.
Add mushrooms (and onions/capsicum if using).
Coat well. Cover and marinate for 30 minutes to 1 hour in the fridge.
2. Cook the tikka:
Option A – Stove-top tawa:
Heat a non-stick tawa with a little oil.
Place marinated mushrooms and veggies.
Cook on medium-high flame till charred and cooked, flipping occasionally.
Option B – Oven:
Preheat oven to 200°C (390°F).
Arrange mushrooms on skewers or a tray.
Bake for 15–18 minutes, flipping halfway and brushing with oil.
Option C – Air Fryer:
Air fry at 180°C for 10–12 mins until golden and crispy.
 Optional: For a smoky flavor, use the dhungar method with hot coal and ghee for 1–2 mins.
3. Garnish:
Sprinkle chaat masala
Serve with lemon wedges and mint chutney
 
 Serve As:
 
A standalone starter
Inside a rumali roll or kathi wrap
With green chutney + onion salad

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