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 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.
