Ingredients

300g of Lion’s mane
500g cooked basmati rice (hot)
Mango or kaki salsa (optional)
1 c. of Tandoori Marinade see bellow
½ c. of chopped Menthe or Cilantro leaves
Lime
2 tsb butter
Naan bread or grilled tortillas
Tandoori marinade :
½ tsp of cinnamon
1 tsp ground ginger
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground curcuma
1 tsp cayenne powder
2 minced garlic cloves
2 cm grated ginger
2tsp of salt
2 tsb canola oil
1 c of yogurt

Preparation

Dry roast all spices in a non-sticking skillet for about two minutes until fragrant. Cool down and mix in the remaining marinade ingredients. Let sit two hours in refrigerator.
Cut out a little part of the stem of Lion’s mane and put a knob of butter in each holes.
Cover the mushrooms with tandoori marinade.
Place on a baking tray, lined with baking paper.
Heat up oven 205°C.
Grill Lion’s Manes 8 minutes, then lower temperature to 175°C. Cook for another 10 minutes.
Cut in 4 parts. Place over rice, sprinkle with cilantro, mango and add lime quarters. Serve with hot bread.