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Baharat Mushrooms with Tahini-Lemon Sauce
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.
4
Servings
50 minutes
25 minutes active
Ingredients
-
¼
cup plus 2 tablespoons olive oil
-
2½
teaspoons baharat (see headnote), divided
Directions
-
01Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, stir together the oil, 2 teaspoons baharat, ½ teaspoon salt and ¼ teaspoon pepper. Add the mushrooms and onion; toss to coat, then distribute in an even layer. Roast until the mushrooms are tender and well browned, about 30 minutes, stirring once about halfway through.
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February 27, 2024
yum!
Used a zucchini as well...thinned the tahini a bit with yogurt-delicious and satisfying!
January 2, 2024
Excellent Vegan Dish
Made this on a weeknight we wanted to be meat-free, and it didn’t disappoint. Followed the recipe exactly. It’s a keeper!
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