Crispy Grilled Mushrooms with Green Tahini Sauce
Give your Maitake mushrooms an extra crispy crust by tossing them in tahini before they're grilled. These were so delicious it has us questioning whether we'll ever be able to go back to grilling veg with oil alone! This choose-your-own-adventure style recipe is a Seed + Mill team favorite that we'll be making all summer long! These crispy mushrooms make for a perfect taco topper, a hearty vegan main, or a delicious side dish at your next BBQ!
All three of our tahini flavors work beautifully here. We also suggest playing around with adding your favorite seasonings to spice things up! Because this recipe is so flexible and impossible to mess up, we have not included exact measurements. Just taste and adjust as you go!
INGREDIENTS
Maitake mushrooms*
Seed + Mill Organic Tahini
Olive oil
Salt & pepper, to taste
STEPS
- Pre-heat your grill on the highest setting.
- Tear the mushrooms into pieces, bearing in mind that they should be large enough to stay on the grill without falling through the grates. Place them in a large bowl and drizzle them liberally with tahini (you don't want them completely drenched, but they should be covered in a thin coating). Next, drizzle on about half as much olive oil as tahini; this will loosen things up and make it easier to toss the mushrooms. Season with salt, pepper, and any additional seasonings you want to add.
- Carefully place the mushrooms on the grill and let them cook, flipping occasionally, until golden brown and crispy, about 15-20 minutes.
We love to plate these over a swoosh of tahini sauce. They are pictured here over a bed of Everything Green Tahini Sauce, just before we scooped them into a pita for a delicious vegan lunch!
*We love this variety of mushroom because it has so many nooks and crannies (which = lots of opportunities for crispy bits!), however it would be equally delicious with any variety of mushroom, or any vegetable for that matter! Just keep in mind that not all veggies will crisp up as nicely as the maitakes, though they'll still be tasty! If you want to try something really fun, you could also grow your own mushrooms. We grew some wonderfully tasty mushrooms using Smallhold's mushroom growing kit.
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Alison Roman's Sugar Plum Galette with Halva
The halva here is subtle, but adds a welcomed nutty flavor and tender texture on top of the flaky crust, and beneath the jammy fruit, lending it a not-not peanut butter and jelly quality. It's also lending its talents as a sweetener (meaning less granulated sugar on your fruit), and also providing something for those juices to sink into as the fruit bakes, which leaves you with a never-soggy bottom
