Mushroom Musakhan
Ingredients
- 2 tablespoons olive oil
- 1 large onion, sliced thinly
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon allspice
- 2 teaspoons sumac
- 1 lb mushrooms, sliced or torn
- Sea salt and fresh pepper to taste
- 4 pitas or other bread, split in half
- Optional: Cilantro, lemon, plain yogurt, pine nuts or pistachios
Instructions
- Heat olive oil in a large skillet over medium-high heat. Stir in onions and sauté until they start to soften and turn translucent, about 5 minutes. Reduce heat to medium, add garlic, cumin, allspice, sumac or lemon juice and mushrooms. Continue cooking and stirring, so mushrooms darken and soften and produce some of their own broth. Toast pitas or other bread in the toaster or oven until golden and edges begin to crisp. Season with sea salt and fresh pepper to taste. Mound mushrooms and onions on top of the breads. Garnish with cilantro, lemon, yogurt or nuts as desired.
Notes
Serves 4 This Middle Eastern classic is traditionally made with chicken, but mushrooms make it quicker and kinder. Pita or any flatbread is traditional, but you could have it with Cuban bread, sautéed greens or anything that’ll suck up all the succulent juices. If you can’t find sumac, squeeze in a teaspoon of fresh lemon juice.
