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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g mixed exotic mushrooms chopped if needed
  • 1 white onion
  • 2 cloves of garlic
  • 1 tsp black cumin seeds
  • 75 ml vegetable stock
  • 1 tin butter beans or cannellini beans
  • 2 Tbsp tahini
  • Juice of 1 lemon
  • To serve: 2 Tbsp chopped fresh herbs or few slices of chilli pepper

Method
 

  1. Thinly slice the onion and garlic.
  2. Heat the oil and gently sauté the onion for 5 minutes.
  3. Add the garlic and cumin seeds and stir for a minute.
  4. Add the mushroom, stir-fry for 3 minutes, then add the stock.
  5. Put a lid on and cook for 8 minutes over low heat, until most of the liquid has absorbed.
  6. 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.