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Baharat Mushrooms with Tahini-Lemon Sauce

Baharat Mushrooms with Tahini-Lemon Sauce

By Laura RussellOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    25 minutes active
  • Rating


Jerusalem mixed grill is a popular Israeli street food. It includes an assortment of meats griddled with onions and spices. It inspired this recipe that roasts mushrooms until meaty and well browned—and that bears a surprising resemblance to the real deal. Baharat is a Middle Eastern blend of earthy, warm spices. If not available, replace with 1¼ teaspoons each ground coriander and ground cumin. Don’t use a bowl to toss the mushrooms, oil and seasonings. Instead, toss the ingredients directly on the baking sheet; this leaves the pan slicked with oil for better caramelization. Serve as a side to chicken or beef, or make it into a vegetarian main with rice pilaf alongside.

Ingredients
  • ¼

    cup plus 2 tablespoons olive oil

  • 2½

    teaspoons baharat (see headnote), divided

  • Kosher salt and ground black pepper

  • 1½

    pounds cremini OR button mushrooms OR a combination, trimmed, quartered if large, halved if medium or small

  • 1

    medium red onion, halved and sliced about ¼ inch thick

  • ¼

    cup tahini

  • 3

    tablespoons lemon juice, plus lemon wedges, to serve

  • 1

    tablespoon finely chopped fresh chives OR fresh flat-leaf parsley

Step 1

Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, stir together the oil, 2 teaspoons baharat, ½ teaspoon salt and ¼ teaspoon pepper. Add the mushrooms and onion; toss to coat, then distribute in an even layer. Roast until the mushrooms are tender and well browned, about 30 minutes, stirring once about halfway through.

Step 2


Meanwhile, in a small bowl, whisk together the tahini, lemon juice, 2 tablespoons hot water, ¼ teaspoon salt and the remaining ½ teaspoon baharat, adding additional hot water 1 teaspoon at a time as needed to thin to the desired consistency.

Step 3

Transfer the mushrooms to a serving dish. Taste and season with salt and pepper. Spoon on the tahini sauce or serve on the side. Sprinkle the mushrooms with the chives and serve with lemon wedges.