SPICED MUSHROOM PILAF WITH HERBED TAHINI SAUCE

Ingredients 

• 1.5kg mixture of portobello, chestnut and closed cup or button mushrooms, sliced
• 1 tablespoon soy sauce
• 400g basmati rice, well rinsed and drained
• 1 large onion, finely diced
• 5 cloves garlic, grated to a paste
• 1 tablespoon chipotle chilli flakes
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 4 cardamom pods, lightly crushed so the pods break open
• 6 black peppercorns
• 1 cinnamon stick
• Oil, for cooking
• Butter, for cooking

Herbed Tahini Sauce

• 100g tahini
• Juice ½ lemon
• 100ml cold water
• 2 cloves garlic, grated to a paste
• Handful each of parsley, chives and coriander, finely chopped
• Whole coriander leaves, to garnish

Method 

1. In a large, lidded pan, fry the onion in a splash of oil and a knob of butter over medium heat until soft.
2. Add the garlic paste and all the spices and cook, stirring, for a couple of minutes, adding a very small splash of water if the mixture starts to catch.
3. Combine the soy sauce with 1 tablespoon of water and mix until the soy sauce has dissolved.
4. Add the drained rice, 600ml water and half a teaspoon of sea salt.
5. Bring to a boil, then turn the heat down to the lowest setting, put a lid on and cook for 10 minutes, undisturbed. Once the time is up, remove from the heat but keep the lid on and set aside for a further 5 minutes.
6. In a frying pan, add a splash of oil and add the large mushroom slices. Fry for 5 minutes until they’ve started to colour, then add the smaller mushrooms and continue cooking. Once they’re all softened and coloured, season with salt.
7. Combine all the ingredients for the tahini sauce with some salt and mix well.
8. Once the rice is cooked, remove the lid and stir through ¾ of the mushrooms, then pile the rest on top. Serve with the tahini sauce, topped with the coriander leaves.