Salty Sumac Mushrooms

Not only are Mushrooms steeped in history and myth, but they are also nutritional powerhouses that can boost just about any meal. Everything from salads, sides and savoury breakfasts are excellent opportunities to add mushrooms. These salty sumac mushrooms are delicious when mixed with a green salad or with a bowl of quinoa, avocado and roasted peppers.

For this recipe, I added sumac (which I believe is a highly underutilised spice). Its tangy, citrusy flavour (similar to lemon) is often found in middle eastern cuisine or the spice mix za’atar.

A bonus is that, like mushrooms, early studies on sumac are showing it to contain oleic fats (the stuff that makes olive oil so healthy) as well as antibacterial, antifungal, and antioxidant properties.

This is a dish you can whip up in no time, so go ahead and enjoy.

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Salty Sumac Mushrooms

Mushrooms are nutritional powerhouses that can deliciously boost just about any meal. Use the roasted salty sumac mushrooms in salads, pasta or on toast

Course Side Dish

Cuisine Mediterranean

Keyword vegan, vegetarian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Calories 4kcal

Equipment

• Oven
• Roasting Pan

Ingredients

• 250 g button mushrooms

Spice Oil Mix

• 1/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp sumac spice
• 2 tbsp olive oil extra virgin

Instructions

Mushroom Prep

• Heat the oven to 180˚C
• While the oven is heating, wipe mushrooms with a damp cloth (stem included) - do not wash with water as this will cause too much moisture

Spice Oil Mix

• In a small bowl add the olive oil, sumac, salt and pepper, mix well then set aside
• Place the cleaned mushrooms in a roasting tray and drizzle with the spice oil mix
• Make sure the mushrooms are evenly coated, use a little extra olive oil if necessary, but avoid drenching in oil
  
• Spread the coated mushrooms across the pan loosely. Ensure they are not tightly packed or clustered.

Roasting

• Place in the oven and bake for 20 minutes
• Remove and serve while warm

Notes

Serve with: pasta, as a topping on a salad, or as a side dish

Storage: best eaten straight away. As the mushrooms cool they will get soft, drain them on a paper towel stem side down, place in an airtight container and store in the fridge for a day