Source: The Mushroom Council | Serves: 4 | Time: 40 min
Changes: replaced cucumber with zucchini; replaced parsley with cilantro; skipped lemon zest
Ingredients
Zucchini Salad
2 cups diced tomatoes
2 cups diced cucumber
1/4 cup diced red onion
1/3 cup finely chopped cilantro
2 tbsp fresh lemon juice
1 tbsp EVO
S&P, to taste
Mushroom Mix
1 tbsp EVO
3 garlic cloves, minced
1/4 cup white or yellow onion, chopped
2 tsp paprika
1/2 tsp cumin
1/8 teaspoon cinnamon
1 tsp crushed red pepper flakes
2 tbsp lemon juice
1–3/4 tsp salt
1/2 tsp freshly ground black pepper
6 ounces crimini mushrooms, chopped
2 portabella mushrooms, chopped
6 ounces white button mushrooms, chopped
Tahini Sauce
1 cup tahini sesame seed paste
3/4 cup lukewarm water
3 cloves garlic, finely minced
2 tbsp lemon juice
1/4 tsp salt, or more to taste
2 tsp fresh parsley, minced
Lettuce Cups
One head of butter lettuce
Hemp seeds
Sunflower seed
2 green onions
Instructions
Zucchini Salad
Add all of the ingredients to a mixing bowl and stir to combine. Serve immediately or refrigerate for up to 2 days.
Mushroom Mix
In a medium bowl, combine olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. Mix in the mushrooms and let it sit for 20-30 minutes.
To cook the mushrooms, heat a frying pan over a medium-high heat. Add in the ingredients in the bowl and cook for 5-6 minutes or until tender.
Tahini Sauce
Add the crushed garlic, tahini paste and lemon juice to the bowl of a food processor and blend (it will be thick as it emulsifies.)
Add a little bit of water, salt, parsley and blend again for 30 seconds.
Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley.
Lettuce Cups
To make the lettuce cups, on a plate add two leaves and fill with mushroom mix and garnish with hemp, sunflower seeds, green onions tops.
Drizzle tahini sauce on top.
Add a side serving zucchini and enjoy!