Marinated Mushrooms with Walnut and Tahini Yoghurt

side dish · ⏱ 25 min · 4 portions · 32.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, mustard, soy, tree nuts

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
http://flowcooking.food/en-us/recipe/278/marinated-mushrooms-with-walnut-and-tahini-yoghurt/