To begin making the Mushroom Ghee Roast Recipe, we will first marinate the mushrooms.�To marinate the mushrooms�In a mixing bowl, combine the mushrooms, along with the�yogurt, turmeric powder and lemon juice.�Mix well and set aside for a minimum of 30 minutes.�To make the ghee roast masalaHeat a skillet on medium heat, to this add the, dry red chillies, peppercorns, cloves, methi seeds, coriander seeds and cumin seeds.�Dry roast for about 4-6 minutes, or until the aroma of the spices wafts in the air.�Turn off the flame and allow the spices to cool down.�Into the mixer jar, add the roasted spices, garlic cloves, and tamarind paste, grind into a smooth paste, using some water.�Transfer the ghee roast masala into a bowl and set aside.�To make the�Mushroom Ghee Roast�Heat a kadai, on medium flame, to this add the�ghee. Once the ghee has melted add the curry leaves.�When the curry leaves splutter, add in the marinated mushrooms along with the marinade and cook on medium-high heat.�The mushrooms will release a lot of water, allow them to cook in that water until the water is almost evaporated and the mushrooms are well done.�Now add salt, the freshly ground ghee roast masala, jaggery and toss it into the mushrooms.�Continue to cook the Mushroom Ghee Roast Masala for about a minute or two longer and turn off the flame. Check the salt and spices and adjust to taste.Transfer the Mushroom Ghee Roast Masala to a serving bowl and serve hot.Serve�Mushroom Ghee Roast Recipe along with�Mangalorean Neer Dosa Recipe�for a simple weekday lunch.