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Marinated Mushrooms with Walnut and Tahini Yoghurt

Tender marinated mushrooms in tangy, sweet lemony dressing.
Creamy tahini yoghurt, warm beans, and crunchy walnuts collide.
Bright, savory, and fresh—perfect on toast or alongside dinner.

side dish ⏱ 25 min 420 kcal / portion 32.0 g carbs / portion (estimated) vegetarian eggglutenmilkmustardsoytree nuts 🔗 Original source

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Marinated Mushrooms with Walnut and Tahini Yoghurt
v3 · rb0e705f985 20260727Z1751 2 pieces lemon sea salt to taste 250 g broad bean 🌀 whisk the marinade dressing ⏳ prepare and marinate the mushrooms 🌀 mix the tahini yoghurt sauce 🍳 ⏱ 1 min add salt and boil the broad beans ⏳ drain and cool the broad beans squeeze broad beans out of their skins 🌀 combine beans, walnuts, cumin, and marinated mushrooms, then season 🍽 top with a dollop of tahini sauce and sprinkle dill and oregano Marinated Mushrooms 🎉 75 ml olive oil 1 tbsp white-wine vinegar 1 tbsp maple syrup black pepper to taste 150 g buna-shimeji mushroom 200 g chestnut mushroom 75 g walnut ½ tsp cumin 120 ml greek yogurt 35 g tahini 1 piece garlic 1 tbsp dill 1 tbsp oregano olive oil, white-wine vinegar, maple syrup, black pepper buna-shimeji mushroom, chestnut mushroom walnut, cumin greek yogurt, tahini, garlic dill, oregano
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Preparation steps

  1. whisk the marinade dressing
  2. prepare and marinate the mushrooms
  3. mix the tahini yoghurt sauce
  4. add salt and boil the broad beans for 1 min
  5. drain and cool the broad beans
  6. squeeze broad beans out of their skins
  7. combine beans, walnuts, cumin, and marinated mushrooms, then season
  8. top with a dollop of tahini sauce and sprinkle dill and oregano

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