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Marinated Mushrooms with walnut and tahini yogurt


Here is a perfect summer mushroom plate. It is light & healthy and travels very well for lunch al fresco. It starts with a tangy marinade of olive oil, white wine vinegar, maple syrup and lemons whisked and poured over a mix of button mushrooms and beech (or shimeji) mushrooms. I love the use of white button mushrooms here, since their simplicity is often over looked. Whip up a tahini yogurt with greek yogurt, tahini paste, and garlic and set it aside. Finally, give a quick boil to some bright fava beans (skin them if you like afterwards, which I do), chop some walnuts, fresh dill and fresh oregano and it’s simply assembly time. Add the beans, walnuts & cumin to the mushrooms, stir well, check for seasonings. Then add a dollop of tahini yogurt and sprinkle with fresh herbs. A welcome addition to summer picnics or a park bench lunch.



Marinated Mushrooms with walnut and tahini yogurt

Plenty p. 58, by Yotam Ottolenghi

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