Marinated mushrooms

salt

400 g mushrooms,

cut into chunks

60 ml (¼ c) lemon

juice

30 ml (2 T) white

wine vinegar

30 ml (2 T) chopped

thyme

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.