Herby roasted mushrooms and lemony tahini are a match made in heaven. We’ve served them with freekeh to make a healthy, comforting and satisfying bowl.
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Serves
4
FOR THE WHIPPED TAHINI:
Tahini
Lemon
Ice Cube
Garlic Clove
Ground Cinnamon
Sugar
FOR THE MUSHROOMS:
Mixed Mushroom
Garlic Clove
Rosemary
Water
Freekeh
Fresh Parsley
Fresh Coriander
Olive Oil
Serves
4
FOR THE WHIPPED TAHINI:
Tahini
Lemon
Ice Cube
Garlic Clove
Ground Cinnamon
Sugar
FOR THE MUSHROOMS:
Mixed Mushroom
Garlic Clove
Rosemary
Water
Freekeh
Fresh Parsley
Fresh Coriander
Olive Oil
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Step 1.
Heat the oven to 220°C fan.
Step 2.
Tear or slice the mushrooms into 1cm chunks then pop them on a baking tray. Finely grate the garlic over the mushrooms. Strip the rosemary needles off, discarding the stalks, and add them to the mushrooms. Drizzle with some olive oil, season with salt and pepper and toss together. Roast for 25-30 mins until golden.
Step 3.
Meanwhile, add the water to a small saucepan and bring it to a boil over a high heat. Tip the freekeh in with a pinch of salt then stir and place a lid on. Turn the heat down to low-medium and simmer for 15-20 mins, until the freekeh has fully cooked and absorbed the water.
Step 4.
Pick the parsley and coriander leaves, and finely slice the stems.
Step 5.
For the whipped tahini, add the tahini, lemon juice, ice cubes, peeled garlic and ground cinnamon into a high power blender and blend until the tahini is fluffy and pale in colour. Season with salt and sugar, to taste.
Step 6.
Before serving, stir the herbs and stems through the roasted mushrooms. Spoon the whipped tahini onto the bottom of a plate or bowl then top with the freekeh and mushrooms. Finish with a drizzle of olive oil.
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