Name: Tandoori mushroom naans
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Budget
Ingredients: 15 ml red wine vinegar; 5 ml sugar; 1 red onion sliced; 2 naan breads; 10 ml olive oil; salt and black pepper; 15 ml oil; 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

Recipe Disclaimer

Tap for method

Ingredients (15)

15 ml	red wine vinegar
5 ml	sugar
1	red onion — sliced
2	naan breads
10 ml	olive oil
	salt and black pepper
15 ml	oil
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

Tap for ingredients

Method:

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.