Mushrooms and beans with tahini sauce
These mushrooms and beans with tahini sauce are perfect on toasted sourdough, or you could serve them as a side dish with grilled chicken or pork. I used mixed exotic mushrooms, but chestnut or button mushrooms would work too.
Ingredients
Method
- Thinly slice the onion and garlic.
- Heat the oil and gently sauté the onion for 5 minutes.
- Add the garlic and cumin seeds and stir for a minute.
- Add the mushroom, stir-fry for 3 minutes, then add the stock.
- Put a lid on and cook for 8 minutes over low heat, until most of the liquid has absorbed.
- Mix the tahini with lemon juice until creamy and lump-free. Stir this into the mushrooms and serve with fresh herbs of your choice or slices of chilli pepper.