Nigel Slater’s recipe for mushrooms, chickpeas, tahini

Baked portobello mushrooms in a seedy, herby, spicy dressingSet the oven at 200C/gas mark 6. Remove the thick stalks from 2 very large (or 4 medium) field mushrooms, then put the mushrooms gill side up on a baking tray. Score the inside of each mushroom with a kitchen knife in a lattice pattern. Pour a generous tbsp of olive oil into each. Continue reading...

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