Mushroom Kebab are my current favorite way to enjoy this meaty fungi.
Is Mushroom a vegetable?
Well, No! It’s a fungi, separate from animals and plants. Based on it’s dietary recommendations, it’s placed along with vegetables, in groceries.
Benefits
Mushrooms are low in calorie, fat-free, cholesterol free, low in sodium and gluten-free. They are a good source of Vitamin B, Selenium (anti-oxidant) and strengthens immunity.
Working with Mushrooms
Mushrooms, if cooked correctly are a delight in any meal. The first step is always cleaning them right. It’s always good to wash the dirt on mushrooms in cold water and pat dry on a paper towel. You might get the cleaned, cut mushrooms as well, but it’s always a good practice to wash them before use.
Based on the recipe, you can either sauté them next or boil briefly.
Other Mushroom Recipes: Akbari Mushrooms, Stir Fry Mushrooms, Chicken Shami Kebab
Kebab History!
Going back in history, India has always been predominantly vegetarian. This implies kebab were never invented here! Genghis Khan’s (a Mongolian ruler) army, that invaded India, bought in the kebab tradition.
Other Kebab Recipes: Chicken Tikka Kebab Tapas, Chicken Seekh Kebab, Paneer Tikka Kebab
So what are Mushroom kebab?
Well, there can be 2 ways of making Mushroom kebab.
The first one in which, small/ medium white button mushrooms are marinated with yogurt and other spices for a few hours before being grilled.
The other method is where, mushrooms are ground with split chickpeas (or “Chana dal”), mashed potato and a few other ingredients and made into patties/ cutlets and shallow fried. A technique similar to making “Shami kebab” (or minced meat kebab).
About the recipe
As a foodie, I love exploring different cuisines and watch a lot of food shows. With these encounters, I get to know different food combinations and techniques, which I try incorporating.
This recipe is a meatless, vegan version of “shami kebab” (or minced meat kebab) and based on my trial and error! Yes, you read it right ☺
I recently bought a lovely bag of mushrooms and wanted to make kebab out of them. I didn’t want the traditional tandoori mushrooms and hence I started building a recipe that could replace the meat of authentic Indian “Shami Kebab”.
Cleaned, trimmed, briefly boiled small button mushrooms are mixed together with cooked “Chana dal” (or split chickpeas), onions, potatoes and few other ingredients and made into patties/ cutlets which are shallow fried.
There are many versions of Mushroom kebab available and there is no right or wrong recipe. And this is what I like about my passion for cooking!
If you like the recipe or make Mushroom Kebab, please be sure to leave a comment. Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe and decide to post, please be sure to tag me on Instagram or Facebook!
Mushroom Kebab
Ingredients
- 200 grams small white button mushrooms or 7 oz or 0.4 lbs
- 1/2 cup Chana dal or split chickpeas
- 1/2 cup Red Onion chopped
- 1 1/2 tsp Ginger garlic paste fresh ginger and garlic can also be used
- 1 medium sized Potato boiled and mashed
- 1 jalapeno pepper deseeded and chopped or 2 green chili chopped
- 1/2 - 1 tsp Red chilli powder adjust it according to taste
- 1 tsp garam masala
- 1 tsp coriander
- 2 tbsp Cilantro chopped
- 1 1/2 tsp Ginger paste
- Bread crumbs to coat the patties before frying
- Salt to taste
- oil for frying
Instructions
- Soak the chana dal in water for at least 1 hour prior to making the kebab.
- In the meantime, prep for other ingredients. Wash mushrooms. Slice them thick and keep aside.
- Heat about a tablespoon of oil in a heavy bottom pan. Sauté mushrooms until they leave water. Remove the slices (without water) and keep them aside.
- Chop onions and jalapeños. Boil and mash potato. Keep them aside.
- In the same pan, heat 1 tablespoon cooking oil and add onions. Sauté until it turns pink and translucent. Next add ginger garlic paste. Sauté for a minute, until the raw aroma disappears.
- Now add the soaked, strained chana dal and sauté for a minute.
- Add sufficient water, enough to cover the dal. Cook on a medium flame until all the water evaporates. At this point, check if the dal is cooked by pressing it between fingers. If it breaks easily it is cooked.
- Remove from heat and let it cool. Once cooled, add the cooked dal and sliced mushrooms to a grinder/ food processor. Dry grind.
- Empty the mushroom- dal mixture to a medium mixing bowl. Add the mashed potato, cilantro, jalapeños (or green chili), red chili powder, ginger, garam masala, coriander powder and salt and mix.
- You will obtain a dough like mixture. Heat oil in a frying pan. In a plate, take enough breadcrumbs, to coat the patties.
- Divide this dough into 20 -22 medium balls. Flattened them and coat with breadcrumbs.
- Shallow fry the patties in batches until golden brown and crunchy on both sides.
- Remove and drain excess oil on an absorbent paper towel before serving.
- Your Mushroom kebab are ready! Enjoy with a chutney/ ketchup/ sauce side.
Notes
- No water should be used to grind the mushroom mixture. The moisture of mushrooms is enough.
- If you feel, the kebab dough is sticky and a little runny, add all-purpose flour (or maida) to get binding. For a gluten-free option, use corn flour/ corn starch or chickpeas flour.
Nutrition
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