If you love mushrooms, this is for you. The recipe is from PLENTY by Yotam Ottolenghi.
The original recipe uses shimeji and chestnut mushrooms but since I didn’t plan ahead, I used button mushrooms. Slice 450g (1 lb) of mushrooms and put them in a large bowl. For the marinade whisk together 75ml (2½ fl oz) of olive oil, 1 tablespoon of white wine vinegar, 1 tablespoon of maple syrup, the juice of 1 lemon, ½ a teaspoon of salt and freshly ground black pepper to taste. Pour this over the mushrooms and allow them to marinate for at least 1 hour. For the tahini sauce, to a small bowl add 35g (1¼ oz) of tahini, 120ml Greek yoghurt, 1 small clove of garlic (crushed), the juice of 1 lemon and ½ a teaspoon of salt. Whisk well to combine then set aside. Pour plenty of boiling water over 250g (8¾ oz) of broad beans (fresh or frozen) and leave them for 1-2 minutes. Drain and cool them. If you like your broad beans peeled you can do so at this stage. When the mushrooms are ready add the broad beans, 75g (2½ oz) of roughly chopped toasted walnuts and ½ a teaspoon of ground cumin. Mix well and adjust the seasoning to taste. Garnish with chopped fresh dill and oregano and serve with the tahini sauce.
michelle picker cooks 