Marinade
1/3 C Olive Oil
1 T Red Wine Vinegar
1 T Syrup
1 Tsp Cumin
1 Lemon Juiced
Salt and Black pepper
2 lbs Mushrooms (we used Crimini, Shitake and Portabella)
Yogurt Tahini Sauce
4 oz. Greek Yogurt
1 ½ oz Tahini
1 tsp Sesame oil
1 tsp Cumin
1 tsp Sriracha
2 Cloves Garlic (we roasted ours)
1 Lemon Juiced
1 pinch of salt or to taste1 pinch of salt or to taste
Directions
- Pour marinade over mushrooms and marinade for an hour.
- While the mushrooms are marinating, prepare the rest of the ingredients in a small bowl.
- Whip all ingredients into paste. Remember if you want the dressing to be thicker add more tahini if you like the dressing a bit thinner just add some more water.
- After mushrooms marinade for about an hour drain them and place in a serving bowl.
- Top the mushrooms with a dollop of the Tahini sauce and sprinkle with some garnish chopped parsley or dill.
