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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

Mushrooms

  • 4 individual packages maitake mushrooms 
  • 1 individual package enoki mushrooms
  • 2 tablespoons grapeseed 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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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

Mushrooms

  • 4 individual packages maitake mushrooms 
  • 1 individual package enoki mushrooms
  • 2 tablespoons grapeseed oil, for sauteeing
  • 1 heaping cup cooked farro or wheatberries
  • 1 lemon 
  • 2 teaspoons sumac
  • sea salt
  • Cilantro to garnish

Instructions

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. 


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1620 SILVER LAKE BOULEVARD, LOS ANGELES, CALIFORNIA

1620 SILVER LAKE BOULEVARD, LOS ANGELES, CALIFORNIA