Tahina – Mushrooms

5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 111 kcal


  • 400 g Mushrooms
  • 1 piece Onion
  • 2 tsp Olive oil
  • 3 tbsp Sesame paste tahini tahini
  • 5 tbsp Water
  • 1 tbsp Freshly squeezed lemon juice
  • 1 piece Garlic clove pressed
  • 0,25 tsp Salt
  • 2 tbsp Finely chopped parsley
  • 0,5 piece Tomato


  • Preheat the oven to 180 ° C. Cut the onion into half rings, slice the cahmpignons.
  • Heat the olive oil in a large pan and fry the onion half rings until golden. Add mushrooms and lightly salt. Steam for approx. 6-7 minutes. If there is still liquid, pour it off and pour the contents of the pan into a casserole dish.
  • Mix the tahini with the water, lemon juice, garlic and salt to a homogeneous cream. It shouldn't be too runny!
  • Spread the tahini cream over the mushrooms and put the baking dish in the oven. Bake for about 15 minutes at 180 ° C until the tahini turns a light golden color.
  • Take the pan out of the oven, sprinkle with chopped parsley and pitted, finely diced tomato.


Serving: 100gCalories: 111kcalCarbohydrates: 3gProtein: 5.5gFat: 8.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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