Tandoori Mushrooms

• 1 2-inch piece peeled ginger, roughly chopped
• 2 cloves garlic, peeled and roughly chopped
• 1 teaspoon salt, more to taste
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder or hot paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon white pepper
• 1/4 cup fresh lemon juice (from 2 lemons)
• 2 tablespoons vegetable oil
• 3/4 cup sour cream
• 3 tablespoons plain Greek yogurt
• 12 ounces cremini, portobello or other mushrooms, trimmed

1. Place the ginger, garlic, salt, cumin, chili powder, turmeric and white pepper in a food processor.
2. Finely chop, scraping down the sides of the bowl with a rubber spatula.
3. Add the lemon juice and 1 tablespoon vegetable oil, and puree.
4. Add the sour cream and yogurt, and pulse processor in short bursts, just to mix.
5. Transfer marinade to a glass, ceramic or stainless steel mixing bowl.
6. Wipe mushrooms clean with damp paper towels.
7. Stir mushrooms into the marinade.
8. Cover and refrigerate for 30 minutes.
9. If using a tandoor, heat it to 500 degrees.
10. If using a grill or broiler, heat to high.
11. Thread mushrooms on bamboo or metal skewers.
12. In tandoor, cook mushrooms until lightly browned on outside, 2 to 3 minutes.
13. Baste with 1 tablespoon oil and continue cooking until golden brown and tender, 1 to 2 minutes more.
14. If grilling or broiling, cook mushrooms until golden and tender, 3 to 4 minutes a side, 6 to 8 minutes total, basting with oil.

ginger, garlic, salt, ground cumin, red chili powder, ground turmeric, white pepper, lemon juice, vegetable oil, sour cream, yogurt, cremini

Taken from cooking.nytimes.com/recipes/1013600 (may not work)