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
- 1 cup tahini
- 2 large garlic cloves, peeled
- 1/4 cup lemon juice
- 2 teaspoons salt
- 1 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 heaping cup cooked farro or wheatberries
- 1 lemon
- 2 teaspoons sumac
- sea salt
- Cilantro to garnish
Seared Mushrooms with Green Tahini
Makes 4 servings
*As seen in our Botanica at Home – Mother Sauces: Whipped Tahini video about whipped tahini*
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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Instructions
To make the whipped tahini:
Blend garlic and lemon in a food processor until the garlic is minced. Add tahini and salt. With the food processor running, stream in enough water to reach a creamy consistency. It will first break, fear not! Keep adding water slowly until it comes together light and smooth and holds a soft peak (it will firm up substantially when refrigerated). Season to taste. (Keeps in the refrigerator for a week (at least).)
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 sauté on other side until caramelized. In a bowl, toss the mushrooms with a squeeze of lemon juice, 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.
*At the restaurant, we also add pickled crimini mushrooms and garnish with crisp-fried enoki mushrooms.
