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Marinated Mushrooms with Tahini Yogurt Sauce

 

Marinade:

1/3 C Olive Oil
1 T Red Wine Vinegar
1T Syrup
1Tsp Cumin
1 Lemon Juiced
Salt and Black pepper
2 lbs Mushrooms (we used Crimini, Shitake and Portabella)

Tahini Yogurt Sauce:

4 oz. Greek Yogurt
1 ½ oz Tahini
1 tsp Sesame oil
1Tsp Cumin
1 tsp Sriracha
2 Cloves Garlic (We roasted ours)
1 Lemon Juiced
1 pinch of salt or to taste

Directions

  1. Pour marinade over mushrooms and marinade for an hour.
  2. While the mushrooms are marinating, prepare the rest of the ingredients in a small bowl.
  3. Whip all ingredients into paste. Remember if you want the dressing to be thicker add more tahini if you like the dressing a bit thinner just add some more water. 
  4. After mushrooms marinade for about an hour drain them and place in a serving bowl.
  5. Top the mushrooms with a dollop of the Tahini sauce and sprinkle with some garnish chopped parsley or dill.
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