Tahini Mushroom Pasta
Rated 4.8 stars by 5 users
Servings
4-6
Cook Time
20 minutes
Ingredients
Olive oil
2 shallots, sliced
1½ lb wild mushrooms (shiitake, cremini, oyster), thinly sliced
Sherry or apple cider vinegar
2 cups vegetable stock
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1½ Tbsp Soom Premium Tahini
1 lemon, cut in half and zested
¼ cup parsley, chopped
Salt and pepper to taste
Cooked pasta or chicken
Directions
Heat olive oil in a large pan over medium heat. Add shallots and cook for 3-4 minutes until lightly browned. Remove from the pan and add another drizzle of olive oil. Cook mushrooms in batches over medium to high heat, about 5 minutes for each batch. Too many in a pan and they won’t brown. Place each finished browned batch in the same bowl with the shallots.
Add a splash of vinegar to the pan. Add in the stock and simmer until the amount of liquid has reduced by half. Whisk in tahini, and allow to reduce until the mixture is thickened.
Add back the mushroom and shallot mixture and cook until vegetables are heated through. Whisk in zest and juice of lemon and half of the chopped parsley.
Serve over cooked pasta or chicken. Garnish with remaining parsley.
Dietary Preferences: Dairy-Free, Nut-Free, Gluten-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality:All, Fall
Dennis W
October 02, 2021
Found the recipe in a cached page:
Ingredients:
Olive oil
2 shallots, sliced
1½ lb wild mushrooms (shiitake, cremini, oyster), thinly sliced
Sherry or apple cider vinegar
2 cups vegetable stock
1½ tbsp Soom Tahini
1 lemon, cut in half and zested
¼ cup parsley, chopped
Salt and pepper to taste
Cooked pasta or chicken
Directions:
Heat olive oil in a large pan over medium heat. Add shallots and cook for 3-4 minutes until slightly browned. Remove from the pan and add another drizzle of olive oil. Cook mushrooms in batches over medium to high heat, about 5 minutes for each batch. Too many in a pan and they won’t brown. Place each finished browned batch in the same bowl with the shallots.
Add a splash of the vinegar to the pan. Add in the stock and simmer until the amount of liquid has reduced by half. Whisk in tahini, and allow to reduce until the mixture is thickened.
Add back the mushroom and shallot mixture and cook until vegetables are heated through. Whisk in zest and juice of lemon and half of the chopped parsley.
Serve over cooked pasta or chicken. Garnish with remaining parsley.