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Roasted flat mushrooms, tahini and pistachio gremolata

Name: Roasted mushrooms with pistachio gremolata recipe
Yield: 4
Ingredients: 4 large flat mushrooms; 80.00 ml extra virgin olive oil; 90g tahini; 4.00 tsp lemon juice; 25g pistachios, finely chopped; 1 1/2 finely chopped flat-leaf parsley; 30.00 ml finely chopped mint leaves; 1 small garlic clove, crushed; Finely grated zest of 1/2 lemon

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Roasted flat mushrooms, tahini and pistachio gremolata

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by German Sanchez

CHEF

Oct 30, 2023

Mushrooms don't get mush better than this! Serve these beauties with a healthy spoonful of this herby pistachio sauce.

4 large flat mushrooms
2 tbs extra virgin olive oil

Tahini sauce

1/3 cup (90g) tahini
2 tsp lemon juice

Pistachio gremolata

25g pistachios, finely chopped
1 1/2 finely chopped flat-leaf parsley
1 1/2 tbs finely chopped mint leaves
2 tbs extra virgin olive oil
2 tsp lemon juice
1 small garlic clove, crushed
Finely grated zest of 1/2 lemon

Method

1.

For the tahini sauce, place tahini and lemon juice in a food processor with 1/3 cup (80ml) cold water and 3/4 tsp fine salt. Whiz for 20 seconds or until smooth (see note).
2.

For the gremolata, place all ingredients in a medium bowl. Season with salt flakes and freshly ground black pepper and mix thoroughly. Set aside.
3.

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Brush mushrooms with oil and season generously with salt flakes and freshly ground black pepper. Arrange on prepared tray, cup-side up. Roast for 15 minutes or until golden. Cut each mushroom in half.
4.

To serve, dollop a serving plate with tahini sauce. Arrange mushrooms over the sauce and spoon over gremolata.