Tandoori mushroom naans
A quick meat-free meal that packs a serious flavour punch!
|15 ml||red wine vinegar|
|1||red onion — sliced|
|10 ml||olive oil|
|salt and black pepper|
|10 ml||fresh ginger — finely grated|
|5 ml||fresh garlic — crushed|
|250 g||button mushrooms|
|30 ml||tandoori paste|
|100 ml||cream cheese|
|15 ml||sesame seeds|
|fresh coriander — to serve|
|1||lime — cut into wedges, to serve|
Place the vinegar, sugar and onion slices in a non-metallic bowl. Stir to combine and set a side for 20minutes.
Preheat the oven to 180°C. Place the naan breads on a baking sheet, brush with oil and season with salt and pepper. Bake in the oven for 5-7 minutes.
Mean while heat the balance of the oil in a pan and gently fry the ginger and garlic for 1-2minutes. Add the mushrooms and fry for 3-4 minutes.
Stir in the tandoori curry paste and cook for 1 minute.
To assemble, spread the cream cheese over the warm naan bases. Drain the onions and scatter over the naans. Top with the mushrooms, sesame seeds and fresh coriander.
Serve with fresh lime wedges.