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Lion’s Mane Mushroom Tikka Masala

A hearty vegetarian take on a classic Indian dish, this tikka masala swaps chicken for meaty lion’s mane mushrooms, which absorb the rich tomato-cream sauce beautifully. Served with rice or naan, it’s warming, fragrant, and perfect for a cozy night in.

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:

1 lb lion’s mane mushrooms, torn into bite-sized chunks
2 tbsp neutral oil
1 medium onion, finely diced
3 cloves garlic, minced
1 tbsp ginger, grated
2 tsp garam masala
1 tsp cumin
1 tsp paprika
½ tsp turmeric
½ tsp cayenne (optional)
1 can (14 oz) crushed tomatoes
1 cup heavy cream or coconut cream
2 tbsp tomato paste
Salt & pepper to taste
Fresh cilantro for garnish
Cooked basmati rice or naan, for serving

Instructions:

Heat oil in a large skillet over medium heat. Add lion’s mane mushrooms and sauté until golden brown on all sides, about 5–7 minutes. Remove and set aside.
In the same skillet, add onions, garlic, and ginger. Cook until softened, about 5 minutes.
Stir in spices and toast for 1–2 minutes until fragrant.
Add tomato paste, crushed tomatoes, and cream. Simmer for 15 minutes, stirring occasionally.
Return mushrooms to the skillet, simmer for another 5–7 minutes until coated and tender.
Garnish with cilantro and serve with basmati rice or naan.

Why You’ll Love It:

Lion’s mane mushrooms mimic the texture of chicken, making this a deeply satisfying vegetarian main course. The creamy, spiced sauce is both comforting and indulgent, perfect for fall and winter dinners.