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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.
Reviews
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!
February 27, 2024
yum!
Used a zucchini as well...thinned the tahini a bit with yogurt-delicious and satisfying!
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