Sautéed Mushrooms Over Tahini Labneh from Our Community Table

Greetings, Our Community Table readers!

This month’s recipe, Sautéed Mushrooms Over Tahini Labneh, comes from Arash Hashemi’s new book, So Easy, So Good. The book’s author is a business owner and recipe developer who I have followed for a while on social media. His blog is called Shred Happens, and he has transformed his life with his amazing attitude and wonderful recipes. I was so excited to learn he was publishing this cookbook, and when his book arrived at my door, I knew I simply had to choose a recipe from it to share with you.

If I’m being completely honest, I am not a superfan of za’atar. I know it’s having its culinary moment right now, and absolutely everybody absolutely loves it, but I find za’atar to be overpowering at times with a flavor like that of a very strong—to the point of bitterness—oregano, with a gentle finish akin to dust. Maybe it’s like cilantro, which for some tastes like dishwashing liquid, but for others, including myself, tastes fresh, herbaceous and divine. Who knows, but za’atar or not, the photo in the book looked so gorgeous that I decided to give it a try…for you.

The first time I made this recipe, I made it exactly as written, and it was good. And attractive. But it wasn’t quite there, flavor wise, so I tweaked it just a pinch to suit my own personal palate.

The tahini labneh is absolutely gorgeous exactly as is. I never thought to add tahini to labneh before, and it is a truly glorious addition that along with the garlic, salt and pepper, I could eat all by itself with nothing but a spoon on repeat. It’s that good! The mushrooms, for me, required a tiny flavor boost…likewise the olive oil drizzle.

I began by doubling the number of mushrooms because I love them. And keep in mind…if you double amounts of things, you must also double the seasonings that go along with them—the Worcestershire sauce, garlic cloves, etc. In addition to this, I added a generous ½ teaspoon or so of smoked paprika and a healthy pinch or two of Aleppo chili pepper flakes to the mushroom sauté.

I felt the olive oil drizzle could be a bit more exciting as well. I was not overly generous with the za’atar, because, as I mentioned earlier, it’s not my favorite spice. I used only 1 ½ teaspoons of the za’atar and additionally added a healthy pinch of Aleppo chili flakes to the marinating oil to kick it up a notch.

This dish can be served as an appetizer, as a part of a mezze alongside other dips and spreads, perhaps with pita or toasted baguette slices, and whatever else you love as a pre-dinner offering or buffet style meal. It can be layered onto a sandwich or even used as a sauce or topping for roasted vegetables such as cauliflower, beets, or any vegetable combinations that speak to you.

Cristyne Porile
Community Contributor

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Sautéed Mushrooms Over Tahini Labneh

A Shareable Plate Recipe by Arash Hashemi from his book So Easy, So Good

INGREDIENTS

• 5 oz shitake mushrooms, stems removed, cleaned, and cut into ¼-inch slices

• 6 oz cremini mushrooms, cleaned, and cut into ¼-inch slices

• 2 fat garlic cloves, minced

• **I use a bit more**

• 1 Tablespoon olive oil

• 1 teaspoon Worcestershire sauce

• Salt and freshly ground black pepper (to taste)

• 1 Tablespoon chopped fresh parsley, for garnish

• ½ teaspoon Aleppo pepper, for garnish and a pinch of heat (optional)

For the Tahini Labneh

• 10 ounces labneh, homemade or store-bought.

• 3 Tablespoons tahini

• 2 fat cloves garlic

• Salt and freshly ground black pepper (to taste) **I use white pepper for this**

For the Za’atar Oil

• 2 Tablespoons olive oil

• ¾ Tablespoon za’atar

DIRECTIONS

1. In a medium dry pan over medium-high heat, sauté the mushrooms. (Dry sautéing eliminates excess moisture and gets that golden brown sear.) Stirring occasionally, wait for the mushrooms to release their liquid, about 3 to 4 minutes, then sauté until the liquid has reduced, another 2 to 3 minutes.

2. Once the mushrooms are turning golden brown, add the garlic, olive oil, Worcestershire sauce, and the salt and pepper to taste. Sauté for another 2 to 3 minutes.

3. Spread the tahini labneh onto a serving platter. Place the warm sautéed mushrooms on top and drizzle with the za’atar infused oil.

4. Garnish with the parsley. For a touch of extra heat, sprinkle on some Aleppo pepper.