Introduction to Mushroom Tikka Masala
Mushroom Tikka Masala showcases the versatility of two mushroom varieties, the King Oyster mushrooms, and Oyster mushroom clusters, harmoniously blended with a medley of aromatic spices to create a mouthwatering symphony of flavors.
This vegan Mushroom Tikka Masala is a healthy option as we know that mushrooms promote brain health and improved memory. Mushrooms have a plethora of health benefits and are advocates for adding them to your diet regularly.
The star of this culinary creation is undeniably the dynamic duo of mushrooms – the King Oyster mushrooms, known for their robust texture, and the Oyster mushroom clusters, imparting a delicate and savory essence. These fungi not only contribute a unique meaty quality to the dish but also absorb the rich, fragrant spices in a way that elevates the entire culinary experience.
Tikka Masala spices
Many of the spices in the masala spice mix are anti-inflammatory including turmeric. Corriander is known to lower blood sugar. Cumin aids in digestion and cardamom is said to have cholesterol-lowering effects. Whether you’re a seasoned plant-based enthusiast or just starting your journey toward a healthier lifestyle, our Mushroom Tikka Masala is sure to captivate your taste buds and inspire you to explore the endless possibilities within the realm of vegan cuisine.
So, join us on this gastronomic adventure as we delve into the art of crafting exquisite, plant-based meals. Get ready to embark on a culinary journey that celebrates the beauty of mushrooms and the flavors of India in a dish that promises to redefine your perception of vegan dining.
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What You Need…
How To Make Mushroom Tikka Masala
Mushroom Tikka Masala
- 2 Tbsp parsley flat leaf, chopped
- 2 Tbsp scallion sliced thinly
How to Make Tikka Masala
- Heat the extra virgin olive oil over medium heat until hot. Add the diced onion, garlic, and ginger. Season with kosher salt. Cooking and stirring until a light brown.
- Reduce the heat to low add chili powder, and tikka Marsala seasoning. Stir and lightly toast the spices.
- Add the crushed tomatoes, stirring to combine. Cook for 25-30 minutes.
- Reduce the heat to low. Stir in the cashew cream or vegan yogurt. Cook for 2-3 more minutes.
How to Make Roasted Mushrooms
- Cut the King oyster mushroom into rounds about 1 inch thick. Score the top of the mushrooms.
- Heat a large sauté pan over medium-high heat. Add the extra virgin olive oil. Place the King oyster rounds score side down, and season with kosher salt. Use the chef’s press to press down the mushrooms. Cook until golden brown, flip and cook the other side until golden brown.
- Remove the mushrooms and add another dash of oil.
- Combine the flour, poultry seasoning, and dash of salt. Add another dash of extra virgin olive oil to the sauté pan.
- Place the cluster into the pan, cooking until golden brown and crisp on both sides.
- Garnish with chopped parsley and scallions. Serve with steamed rice.