This recipe is a vegetarian version of this delightful little number. Thus the similar looking dish/sounding recipe title. I am clearly very creative. But the caramelised mushrooms with their spicy undertones are the perfect replacement for the earlier recipe’s crispy, fragrant mince.
The mushrooms are sautéed with middle eastern leaning spices then given a quick braise to intensify their flavour. A quick braise sounds like an oxymoron but it makes sense. Adding more liquid to the pan after browning off the mushrooms and spices means that they retain some of their plump juiciness and a depth of flavour.
I use Yottam Ottolenghi’s basic hummus recipe but you can just buy some, if you are buying it make sure you go for a thick creamy one with a bit of body. Serve this with flat bread or pita bread if you want a bigger meal.
500g field mushrooms
1/3 cup finely chopped spring onion +2 Tbs for garnish
1 tsp olive oil
1 tsp sumac
1 tsp paprika
2 tsp cumin
1/2 cup water
1 tsp salt
250g green beans, trimmed
3 cups hummus
2 Tbs finely chopped parsley
1 Tbs lemon zest
2 Tbs sunflower seeds, toasted
(optional: 4 pita breads)
Brush any dirt of the mushrooms and roughly chop into 2 cm chunks. Put a large pan on medium heat and once hot add the mushrooms, oil, spring onion, sumac, paprika and cumin. Toss around the pan then turn the heat down and move the mushrooms around slowly until starting to caramelise. Add the water and half the salt in 2 batches, allowing it to evaporate in between additions.
Once the second batch of water has evaporated add the green beans, toss with the mushrooms and continue to cook for 2-3 minutes over a low heat.
Spread 2/3 cup of hummus over each plate, then place the mushrooms and green beans on top. Finish with the parsley, lemon zest and sunflower seeds. Serve with the pita breads if using.