Roasted mushrooms with tahini sauce

This recipe was inspired by one of my favorite appetizers growing up: mushrooms with mayonnaise sauce. As the holidays were approaching I remembered how much I used to enjoy the creamy mushrooms spread on fresh bread, so I decided to create a lighter, healthier version using tahini sauce. Serve with bread, Kale tabbouleh and olives and you have a complete meal, or as part of an appetizer buffet.

Ingredients (serves 4-6 as an appetizer or 2 as part of a meal)
- 300 g mushrooms, sliced
- 2 Tablespoons extra virgin olive oil
- salt and pepper to taste

 Tahini sauce (read instructions here)
 - 1/2 cup tahini (ground sesame paste)
 - 1 lemon, juiced 
 - 3 garlic cloves (or less if very pungent)
 - a few tablespoons of water
 - a handful of freshly chopped parsley or 1 Tablespoon of dried parsley)   

 Coat the bottom of a baking sheet with some of the olive oil, add the sliced mushrooms, drizzle with the remaining oil and toss to combine. Roast at 400 F until tender, stirring once or twice during cooking time (about 20 minutes, depending on the oven). Season mushrooms with salt and pepper, allow to cool then place in the serving bowl. Drizzle with some of the tahini sauce, to taste. Enjoy!

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