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.
Share
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.