I had mushrooms that were getting old so I wanted to do something interesting with them. One of or maybe the most talented vegetable chefs in the world is Yotam Ottolenghi so I looked up whatever mushroom recipes that I could find of his on the web. In case you didn’t know….Yotam Ottolenghi is multi award wining and James Beard award winning cook book author, chef, and restauranteur. Anyways I found a few of his mushroom recipes and they all sounded worth trying…..Today I picked the Marinated Mushrooms with Walnuts and Tahini Yogurt Recipe because it used the variety of mushrooms that was similar to what I had at home. After I marinated them I was so surprised at how special the mushrooms were. I only made a few minor changes that were due to what I had at home and they also went marvelously well. I added the Fried enoki mushrooms……I thought they added something to an already FORKING Amazing recipe. You don’t have to add the fried enoki if you don’t want to.

Ingredients for around 4 servings

8oz mixed mushrooms – cleaned, cut off bases

5 oz seafood mushrooms – cleaned cut off base

4 Tablespoons extra virgin olive oil

1 Tablespoon white wine vinegar

1 Tablespoon pure maple syrup

1 lemon – just the fresh squeezed juice (for marinade)

1/2 teaspoon sea salt

fresh cracked black pepper to taste

1 lemon (just the juice for tahini yogurt)

2 tablespoons tahini paste

1 garlic clove – ground to paste

1/2 cup greek style yogurt

1/2 teaspoon ground cumin

1 cup peas

3 oz toasted walnuts lightly broken

2 Tablespoons fresh basil – torn or chiffonade

2 Tablespoons fresh marjoram leaves

optional – 5 oz enoki mushrooms

optional 1/2 cup potato starch

optional 4 oz butter for frying

Directions

In a large bowl mix together the oil, vinegar, maple syrup, juice of one lemon, 1/2 teaspoon salt, and black pepper to taste. Mix in the mushrooms and let them marinate an hour.

In a small bowl combine the juice of one lemon, tahini, garlic, and yogurt. Mix well and set to the side.

After the mushrooms are marinated add the cumin, peas, and walnuts mix well. Top with fresh basil and marjoram. Then dollop with tahini yogurt.

If you are making the crispy enoki mushrooms all you do is a dollop of butter on medium high. Add the mushrooms dragged threw the potato starch. The mushrooms only need 2-3 minutes a side. You do have to clean the pan between the three batches because the butter burns. I usually fry with oil but butter always makes mushrooms crispier….

Enjoy!

A Special THANKS!!!!!! To Yotam Ottolenghi for his FORKING AMAZING Recipe so that I could make this dish.