Mushroom spread

Inspired by a childhood favorite, mushrooms with mayonnaise, I decided to replace the mayo with something that is actually healthy and equally delicious - tahini sauce. Serve this spread with your favorite bread, as an appetizer or as a dip for chips and crudités.

Ingredients

- 600 g mushrooms, quartered

- 2 Tablespoons extra virgin olive oil

Tahini sauce

- 1/2 cup tahini

- 1 lemon, juiced

- approximately 1/2 cup water

- 3-4 garlic cloves, mashed

- a handful parsley, chopped

- sea salt and freshly ground pepper, to taste

Place the mushrooms on a parchment lined baking sheet and toss with the olive oil. Roast at 400F for 15-20 minutes, or until fork tender. Remove from the oven, season with sea salt and pepper and allow to cool then chop finely (using a food processor, if available). While the mushrooms are roasting, prepare the tahini sauce by mixing the tahini with the lemon juice and some sea salt, then gradually add in the water (you can make the sauce as thin or as thick as you like, for a spread keep it thicker, for a dip - slightly thinner). Add in the garlic and parsley, then taste and adjust it to your preference (you can always add more lemon or garlic). Combine the chopped mushrooms with the tahini sauce and enjoy!