400 g mushrooms,
cut into chunks
60 ml (¼ c) lemon
30 ml (2 T) white
30 ml (2 T) chopped
4 garlic cloves, peeled 60 ml (¼ c) chopped
parsley 30 ml (2 T) sugar 2 cinnamon sticks
125 ml (½ c) olive oil SAUCE (optional)
125 ml (½ c) double
cream plain yoghurt 30 ml (2 T) tahini
(sesame paste) pinch of ground cumin pinch of dried dill
50 g walnuts, chopped
1 Sprinkle salt over the mushrooms and set aside for 30 minutes. Rinse and pat dry.
2 Mix the rest of the ingredients and pour over the mushrooms. Set aside for at least 1 hour.
3 Sauce (if using) Mix all the ingredients except the walnuts.
4 Drain the mushrooms, transfer to a serving bowl, spoon the sauce over (if using) and sprinkle the walnuts on top.