Butter Chicken of the woods

Start by marinating the mushrooms. In a large mixing bowl, combine coconut yogurt, lemon juice, minced garlic, minced ginger, spices & sea salt. Add the mushroom chunks to the marinade and mix well. Cover the bowl and let it marinate in the refrigerator for at least 1 hour

Preheat your oven to 200°C & drizzle a baking tray with olive oil then spread over the marinated mushrooms then roast in the preheated oven for 25 minutes, or until the mushrooms are slightly browned, Once done, remove them from the oven and set them aside.

While the mushrooms are roasting, prepare the sauce. In a large pan, melt plant butter over medium heat. Add the chopped onion and cook slowly for around 10 minutes then stir in minced garlic, minced ginger, and finely chopped green chilies, cooking until fragrant. Add the spices & let them toast for a couple of minutes before stirring in the tomato puree. Add the oat cream, water and roasted cashew nuts to the pan. Bring the sauce to a simmer then transfer the sauce to a blender or use a stick blender to blitz until smooth and creamy. Return the blended sauce to the skillet over low heat and stir in the roasted mushrooms. Add a knob of plant butter to finish the dish, stirring until melted and well incorporated. Garnish with freshly chopped cilantro and serve hot with rice, naan.