Plain sandwiches? Out.
Achari Mushroom Melt? IN and ruling the menu!
The tangy masala gives it that Indian kick, the creamy mayo makes it feel fancy, and the mushrooms make it all come together like a dream.
It’s that kind of food that makes your kitchen smell like a treat and your mood instantly better.
Make it once and it’ll become your new obsession!
Ingredients
For the Achari Mushrooms
● Button mushrooms – 150 g (sliced)
● Oil – 2 tbsp
● Mustard seeds – ½ tsp
● Fennel seeds – ¼ tsp
● Nigella seeds (kalonji) – ¼ tsp
● Curry leaves – 4–5
● Garlic, chopped – 1 tsp
● Tomato purée – 1 ½ tbsp
● Turmeric powder – ¼ tsp
● Kashmiri chili powder – ½ tsp
● Achari masala – 2 tsp
● Salt – to taste
● Fresh coriander – 1 tbsp (chopped)
For the Sourdough Base
● Sourdough bread – 2 slices
● Butter – for toasting
● Achari masala – a sprinkle
● Coriander leaves – chopped
Achari Garlic Mayo (Spread)
● Mayonnaise – 3 tbsp
● Minced garlic – ½ tsp
● Achari masala – 1 tsp
● Lemon juice – ¼ tsp
● Salt – a pinch
Method:
Mix all ingredients together until smooth and creamy.
For the Pickled Onions
● Onions, sliced – 2
● Black peppercorns – 4
● Star anise – 2
● Salt & sugar – to taste
● Vinegar – 2 tbsp
● Water – ½ cup
Method:
Combine all ingredients in a small saucepan, bring to a gentle simmer, then cool and let the
onions pickle for at least 15–20 minutes.
To Assemble
● Mozzarella cheese – as needed (shredded or slices)
Assembly Instructions:
1. Prepare the achari mushrooms by sautéing all ingredients as listed until mushrooms are cooked and coated with the masala.
2. Toast the sourdough bread slices with butter, a sprinkle of achari masala, and chopped coriander.
3. Spread a generous layer of achari garlic mayo on each toasted slice.
4. Layer one slice with sautéed mushrooms, pickled onions, and mozzarella cheese.
5. Close with the other slice, grill or toast until the cheese melts.
6. Serve hot with extra mayo dip or a side salad.
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