Tandoori Mushroom Naans

Makes 2 

15ml red wine vinegar 

5ml sugar 

1 red onion

sliced 2 readymade naan breads 

10ml olive oil

Salt & milled black pepper 15ml oil 

10ml ginger, finely grated 

5ml garlic, crushed 

250g button mushrooms, thickly sliced 

30ml tandoori curry paste 

100ml smooth cream cheese 

15ml white and/or black toasted sesame seeds a few fresh coriander leaves some lime wedges 

1. Place the vinegar, sugar and onion slices in a non-metallic bowl. Stir to combine and set aside for 20 minutes 

2. 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. 

3. Meanwhile heat the balance of the oil in a pan and gently fry the ginger and garlic for 1-2 minutes. Add the mushrooms and fry for 3-4 minutes. 

4. Stir in the tandoori curry paste and cook for 1 minute. 

5. 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.

6. Serve with fresh lime wedges.

Recipe courtesy of: The South African Mushroom Farmers' Association