Seared Mushrooms with Green Tahini
Introduction
*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.
Ingredients
- 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
- 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 cremini mushrooms and garnish with crisp-fried enoki mushrooms. To make the pickled mushrooms, roast cremini mushrooms and toss them with salt, apple cider vinegar, tamari and dried oregano.
