Jerusalem Spice Mushrooms Recipe
poppyseed turmeric vinaigrette. freekeh. pea shoots. olive
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Ingredients
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Mushrooms and Freekeh
Method
Cooking Instructions
- 1
Prepare the Freekeh
Rinse the freekeh thoroughly under cold water. In a medium saucepan, combine 1 cup of freekeh with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the freekeh is tender and the water is absorbed. Fluff with a fork and set aside.
- 2
Cook the Mushrooms
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the cleaned and sliced mushrooms, salt, and black pepper. Sauté for about 8-10 minutes until the mushrooms are golden brown and tender.
- 3
Make the Vinaigrette
In a small bowl, whisk together 1 cup of olive oil, apple cider vinegar, honey (or maple syrup), ground turmeric, and poppyseeds. Season with salt and black pepper to taste.
- 4
Combine and Serve
In a large serving bowl, combine the cooked freekeh, sautéed mushrooms, and pea shoots. Drizzle the poppyseed turmeric vinaigrette over the top and gently toss to combine. Serve warm or at room temperature.
