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Baharat Mushrooms with Tahini-Lemon Sauce
50 minutes 25 minutes active
Jerusalem mixed grill is a popular Israeli street food. It includes an assortment of meats griddled with onions and spices. It inspired this recipe that roasts mushrooms until meaty and well browned—and that bears a surprising resemblance to the real deal. Baharat is a Middle Eastern blend of earthy, warm spices. If not available, replace with 1¼ teaspoons each ground coriander and ground cumin. Don’t use a bowl to toss the mushrooms, oil and seasonings. Instead, toss the ingredients directly on the baking sheet; this leaves the pan slicked with oil for better caramelization. Serve as a side to chicken or beef, or make it into a vegetarian main with rice pilaf alongside.
cup plus 2 tablespoons olive oil
teaspoons baharat (see headnote), divided