Marinated Mushrooms With Walnuts & Tahini Yogurt

We need to talk about mushrooms. I have to admit that until recently they were an afterthought - thrown into an impromptu stir fry or vegetable frittata. Never taking center stage, always serving as a dedicated soldier in a robust medley of mixed vegetables.  Over the past 6 months, however, I have been in the midst of a discovery phase - uncovering recipes that allow mushrooms to serve as the main event. And this recipe is a pitch-perfect example. A beautiful blend of meaty mushrooms marinated in a sweet-tangy vinaigrette

tossed with crunchy, fragrant toasted walnuts and fava beans 

and finished with a dollop of creamy tahini-yogurt and a pinch of fresh dill and oregano. 

Initially perceived as a side dish, I quickly realized this hearty salad, which is packed with a fantastic combination of flavors and textures, is indeed an entree...a nutritious, satisfying one dish meal. 

Marinated Mushrooms With Walnuts & Tahini Yogurt

1/3 c olive oil

1 T white wine vinegar

1 T maple syrup

juice of 2 medium lemons, divided

salt and freshly ground black pepper

8 oz cremini mushrooms {whole or sliced}

6 oz wild mushrooms {I used a mix of maitake and oyster}

1/2 c low fat Greek yogurt

2 T + 1/2 T tahini

1 small garlic clove, crushed

3 c frozen shelled fava beans, thawed

2/3 c walnuts, toasted and roughly chopped

1/2 t cumin

1 T chopped dill

1 T chopped oregano

In a small bowl, whisk together olive oil, vinegar, maple syrup, juice of 1 lemon, 1/2 t salt and some black pepper. 

In a large bowl, toss mushrooms and marinade. Marinate for 1 hour.

In a small bowl, mix together the yogurt, tahini, garlic, juice of 1 lemon and 1/2 t salt. Set aside.

Add the beans, walnuts and cumin to the marinated mushrooms. Divide among small bowls or plates and top each serving with tahini sauce and herbs.

Serves 4.

Source: Plenty, Yotam Ottlenghi