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Green Tahini

  • 1 jalapeño, seeded 
  • ½ bunch parsley, leaves only
  • ½ bunch cilantro, stems and leaves, stems rough-chopped
  • ½ cup mint 
  • 1 tablespoon coriander, toasted and ground 
  • 1½ cloves fresh garlic, peeled
  • ½ teaspoon kosher salt 
  • 2 tablespoons lemon juice 
  • ¼ cup extra-virgin olive oil 
  • 1 cup whipped tahini (recipe below)

Whipped Tahini

  • ½ cup Soom tahini 
  • 1 clove garlic, peeled 
  • ¼ cup lemon juice 
  • 1½ teaspoons kosher salt
  • ½ cup cold filtered water

Mushrooms

  • 4 individual packages maitake mushrooms (we love Hokto Kinoko)
  • 1 individual package enoki mushrooms (we love Hokto Kinoko)
  • 2 tablespoons grapeseed or coconut oil, for sauteeing
  • 1 lemon 
  • 2 teaspoons sumac
  • 1 teaspoon kosher salt
  • Cilantro to garnish

Seared Mushrooms with Green Tahini

Makes 4 servings

If you know us, you know we love a main dish that’s satisfying, hearty, wholesome…and vegan! This recipe brings out the best in mushrooms (meatiness! caramelization!) and uses two of our favorite pantry staples: tahini and sumac. Serve this along with a few sides for a festive gathering.

Warning: The green tahini is addictive! Use any leftovers as a crudites dip, sandwich spread or swooshed beneath grilled seafood or meat.

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Green Tahini

  • 1 jalapeño, seeded 
  • ½ bunch parsley, leaves only
  • ½ bunch cilantro, stems and leaves, stems rough-chopped
  • ½ cup mint 
  • 1 tablespoon coriander, toasted and ground 
  • 1½ cloves fresh garlic, peeled
  • ½ teaspoon kosher salt 
  • 2 tablespoons lemon juice 
  • ¼ cup extra-virgin olive oil 
  • 1 cup whipped tahini (recipe below)

Whipped Tahini

  • ½ cup Soom tahini 
  • 1 clove garlic, peeled 
  • ¼ cup lemon juice 
  • 1½ teaspoons kosher salt
  • ½ cup cold filtered water

Mushrooms

  • 4 individual packages maitake mushrooms (we love Hokto Kinoko)
  • 1 individual package enoki mushrooms (we love Hokto Kinoko)
  • 2 tablespoons grapeseed or coconut oil, for sauteeing
  • 1 lemon 
  • 2 teaspoons sumac
  • 1 teaspoon kosher salt
  • Cilantro to garnish

Instructions

To make the whipped tahini:
Add the garlic, lemon and salt to a food processor and pulse until the garlic is broken down to a paste. Add the tahini and pulse to incorporate. With the machine running, slowly stream in the water until the mixture is creamy and emulsified. 

To make the green tahini:
Add everything except the whipped tahini to a Vitamix or blender and blend on high to make a smooth paste. Pour into a bowl and fold in the whipped tahini, mixing until fully incorporated. 

To make the mushrooms & serve:
Gently tear each maitake mushroom into 4 pieces, and the enoki into 8 pieces. Heat the oil in a cast iron skillet on medium-high. Saute, without moving the mushrooms, until dark golden brown and caramelized, then flip and saute on other side until caramelized. In a bowl, toss the mushrooms with a squeeze of lemon juice, the sumac and salt.

To plate, swoop a generous scoop of green tahini onto a platter. Artfully arrange the mushrooms on top, sprinkle with cilantro and serve immediately.


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BOTANICA

1620 SILVER LAKE BOULEVARD, LOS ANGELES, CALIFORNIA

BOTANICA

1620 SILVER LAKE BOULEVARD, LOS ANGELES, CALIFORNIA