Ingredients
- Red onion 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- Mixed exotic mushrooms 300g
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Chopped Italian Tomatoes 1 x 400g can
- Ras el hanout spice 1 tbsp
- Vegetable stock 500ml
- Tahini 90g
- Lemon juice 2 tbsp
- Cold SpinneysFOOD Bottled Drinking Water 100ml
- SpinneysFOOD Fresh Parsley Handful
- SpinneysFOOD Organic Free-Range Eggs 2
- SpinneysFOOD Feta 50g
- Pine nuts 2 tbsp
- SpinneysFOOD Fresh Pomegranate Jewels 2 tbsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mushroom bake with tahini crust
Arabic 5 Mins Prep · 30 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Peel and finely chop the onion.
- Heat 1 tablespoon of oil in a large saucepan placed over a medium-high heat.
- Sauté the onions until tender, approx. 5 minutes. Add the mushrooms, season with the salt and sauté. Stir in the tomato, ras el hanout and stock. Simmer for 10 minutes.
- To make the topping, combine the tahini, lemon juice, cold water, eggs, feta and salt in a small bowl.
- Pour the mushroom mixture into a medium- sized, oven-proof dish, then pour the tahini topping over.
- Bake for 15 minutes until golden brown.
- Serve topped with fresh parsley, pine nuts and pomegranate seeds.