If you’re looking for a new way to top your pasta (or chicken), this wild mushroom tahini sauce is what you’re after. It’s bursting with rich, earthy, and bright flavors as the mushrooms, tahini, vinegar, and lemon zest sing in unison. Top this luscious sauce over trumpet-shaped noodles to keep the party going!
Recipe by Rachel Steiner.
- Olive oil
- 2 shallots, sliced
- 1½ lb wild mushrooms (shiitake, cremini, oyster), thinly sliced
- Sherry or apple cider vinegar
- 2 cups vegetable stock
- 1½ tbsp Soom Tahini
- 1 lemon, cut in half and zested
- ¼ cup parsley, chopped
- Salt and pepper to taste
- Cooked pasta or chicken
- Heat olive oil in a large pan over medium heat. Add shallots and cook for 3-4 minutes until slightly browned. Remove from the pan and add another drizzle of olive oil. Cook mushrooms in batches over medium to high heat, about 5 minutes for each batch. Too many in a pan and they won’t brown. Place each finished browned batch in the same bowl with the shallots.
- Add a splash of the vinegar to the pan. Add in the stock and simmer until the amount of liquid has reduced by half. Whisk in tahini, and allow to reduce until the mixture is thickened.
- Add back the mushroom and shallot mixture and cook until vegetables are heated through. Whisk in zest and juice of lemon and half of the chopped parsley.
- Serve over cooked pasta or chicken. Garnish with remaining parsley.