The new vegetarian
Shimeji are those odd-looking clusters of small mushrooms you often find in so-called “exotic” selections at the supermarket. They have an appealing firmness that is retained during light cooking. Here, they’re combined with chestnut mushrooms and marinated to make a refreshing mix that you can serve on its own, add to salads (try it with red and white endive and lots of soft herbs), or combine with other great things, as I do here. Serves four.
75ml olive oil1 tbsp white-wine vinegar1 tbsp maple syrupJuice 2 medium lemonsFine canada goose coat 1000 calorie a day diet sea best canada goose coat for skiing salt and black pepper150g buna-shimeji mushrooms, large base removed200g chestnut mushrooms, sliced120ml Greek yogurt35g tahini paste1 small clove canada goose canada goose coat 1000 bulbs free coat $5000 no credit check signature loans garlic, crushed250g podded broad beans (fresh, or frozen and defrosted)75g bright authenitc canada goose outlet store in gta with discount price blue canada goose jacket walnuts, toasted and roughly chopped1/2 tsp ground cumin1 tbsp chopped dill1 tbsp fresh chopped oregano
Whisk together the oil, vinegar, maple syrup, juice of one lemon, about half a teaspoon of salt and some black pepper. burlington coat factory canada goose coat Put all the mushrooms in a large bowl, pour over the dressing, stir, making sure all the mushrooms are coated, buy canada goose jacket cheap and leave to marinate for an hour.
Meanwhile, make the sauce. In a small bowl, mix the yogurt, tahini, garlic, the juice of the other lemon and half a teaspoon of salt. Use a fork or a whisk to whip into a light paste. You can refrigerate canada goose coat 1000 calorie a day meal plan this sauce for up to a day.
Next, put the broad beans in a pot, pour over plenty of boiling water, leave for a minute, then drain and set aside to cool down. Once cool enough to handle, gently squeeze each bean so it pops out of its best price canada goose parka skin (if you don’t mind the skin, skip this stage). Add the beans, walnuts and cumin to the marinated mushrooms, stir online shop, taste and adjust the seasoning as necessary.
Serve in small bowls or plates, topped with a dollop of thick tahini sauce and sprinkled with chopped dill and oregano.
• Yotam Ottolenghi is chef/patron at Ottolenghi in London