Adapted from Yotam Ottolenghi’s Plenty
1/3 Cup Olive Oil
1 Tbsp White Wine Vinegar
1 Tbsp Maple Syrup
2 Lemons, juiced
Salt and Black Pepper
5 Cups sliced Mushrooms, Bella and Crimini
1/2 Cup Greek Yogurt, plain
2 1/2 Tbsp Tahini
1 clove Garlic, pressed
1 Cup Chick Peas, cooked (although recipe calls for 3 cups Fava beans)
2/3 Cup Walnuts, toasted and roughly choppped
1/2 Tsp Ground Cumin
1 Tbsp fresh Dill, chopped
1 Tbsp fresh Oregano, chopped
Step 1: Marinate the Mushrooms
Whisk together the Olive Oil, Vinegar, Maple Syrup, Juice from 1 Lemon, 1/2 Tsp Salt and some fresh ground Black Pepper tp create the marinade. Pour mixture over Mushrooms in a large bowl, and toss well making sure all mushrooms are coated. Let marinate for at least an hour.
Step 2: Make Garlic Tahini Yogurt
In a small bowl mix Yogurt, Tahini, Garlic, Juice from 2nd Lemon and 1/2 Tsp Salt. Use a fork, whisk, or spatula to combine all ingredients evenly.
Step 3: Putting it all together!
.Now that the Mushrooms have marinated long enough, add the Beans, Walnuts, and Cumin. Taste and adjust seasonings as needed. Serve in small bowls or on small plates, topping the Mushrooms with the Yogurt Sauce and fresh Herbs.
I love most the unique flavors that come through and the fact that there is minimal cooking involved! Hooray!