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.
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. Sauté, without moving the mushrooms, until dark golden brown and caramelized, then flip and sauté on other side until caramelized. Add the cooked grains and sauté another moment, then transfer to a bowl. Toss the mushroom-grain mixture 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. To make the pickled mushrooms, roast crimini mushrooms and toss them with salt, apple cider vinegar, tamari and dried oregano.