Best for: A tangy vegetarian appetizer.
Achari refers to a pickle-style flavor profile, and these mushrooms bring mustard, fennel, and a little fenugreek to the grill. Their savory juices and browned edges make a generous platter easy to share.
Grill: Two zones; 425°F. Equipment: Small skillet, spice grinder, bowl, 8 metal skewers.
Ingredients
Marinate: 30 minutes. Total: 1 hour 2 minutes.
- 1 1/2 lb large cremini mushrooms, stems trimmed
- 1/2 cup plain whole-milk Greek yogurt
- 2 tablespoons neutral oil
- 1 tablespoon lemon juice
- 1 teaspoon brown mustard seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon fenugreek seeds
- 1/2 teaspoon nigella seeds
- 1 teaspoon Kashmiri chile powder
- 1 teaspoon grated ginger
- 1 teaspoon finely grated garlic
- 3/4 teaspoon fine table salt
Directions
Toast mustard, fennel, cumin, and fenugreek seeds in a dry skillet for 1 minute; cool and grind. Keep nigella seeds whole.
Mix the ground spices, nigella, yogurt, oil, lemon juice, chile powder, ginger, garlic, and salt.
Wipe mushrooms clean, halve any wider than 2 inches, and coat with marinade. Refrigerate for 30 minutes.
During the last 15 minutes, preheat the grill to 425°F with two zones. Thread mushrooms onto 8 skewers and clean and oil the grate.
Grill about 10–12 minutes, turning every 3 minutes, until tender and browned; finish indirectly if the coating scorches.
Transfer to a platter and serve hot, spooning any juices from the resting platter over the mushrooms.
Grilling tip: Measure fenugreek sparingly because too much can make the coating bitter.
