Marinated mushrooms with walnut and tahini yoghurt

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By Yotam Ottolenghi

Published 2010

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This dish can work in endless contexts: with a few elegant endive (chicory) leaves stirred through, it will make a substantial vegetarian main course; as it is you can put it in a Tupperware container and take it on a picnic; or offer it alongside other salads as part of a smart spring buffet.

Shimeji are the clustered small mushrooms that you often get in ‘exotic’ selections.