Crispy maple & tahini mushrooms on toast
These maple, soy and tahini crispy mushrooms are seriously good. So good, we’re confident they would convert even the most adamant mushroom hater. Mushrooms can be slimy, but cooking them in a sweet and salty marinade means that the caramelized sugar leaves you with a crispy result. Served on toast with labneh (strained yogurt), this makes a gorgeous brunch dish.
Cook's notes
It’s important to make sure the mushrooms are sliced fairly evenly, so that they cook and crisp up at the same time.
Ingredients
- 400g mixed mushrooms (i.e oyster, portobello, chestnut)
- 1 tbsp dark tahini
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 garlic clove
- 4 slices sourdough
- 200g labneh
Method
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Step 1
Preheat oven to 180°C/Gas mark 5. Slice the mushrooms as thin as possible. Transfer to a large bowl and mix with the tahini, soy sauce and maple syrup. Allow to marinate for 15 minutes.
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Step 2
Spread the mushrooms out on baking paper on a roasting tin – you may need to use a couple of tins. Cook for 10 minutes, then remove and turn over carefully. Return to the oven for at least another 5 minutes. Carefully monitor them to make sure they’re not burning. They are ready when they’ve caramelized and browned, but not burnt. Remove and allow to cool slightly.
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Step 3
Toast the slices of bread. Peel the garlic and cut in half lengthways. Rub the cut sides of garlic on the toast, then spread the labneh on each piece. Arrange the mushrooms on top. Season with black pepper and eat straight away.