Chermoula Mushrooms with Persian Spiced Buckwheat and Preserved Lemon Cashew Cream

Name: Chermoula Mushrooms with Persian Spiced Buckwheat and Preserved Lemon Cashew Cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: CHERMOULA MUSHROOMS:; 1 bunch coriander; 1 clove garlic; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 small red chili; zest and juice of 1 large lemon; ⅓ cup olive oil; ½ tsp sea salt; 8 large portobello mushrooms; PERSIAN SPICED BUCKWHEAT:; ⅔ cup buckwheat groats; 1 cup water; 2 tsp ground allspice; 1 tsp ground cinnamon; ½ tsp ground turmeric; ½ tsp sea salt; 6 dates; 1 pomegranate; ¼ cup Toasted pistachios; PRESERVED LEMON CASHEW CREAM:; ½ cup cashews; ⅓ cup water or almond milk; 1 ½ tbsp of preserved lemon rind; pinch of salt; To serve:; leaves mixed

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4 servings
Calories
533 kcal
Course
Main Course
Cuisine
Vegetarian, Vegan

Chermoula Mushrooms with Persian Spiced Buckwheat and Preserved Lemon Cashew Cream

Omar Parker

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Spice up your cold winter evenings with this fragrant vegan recipe of Chermoula Baked Mushrooms with Persian Spiced Buckwheat and a Preserved Lemon Cashew Cream.

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Ingredients

Servings

CHERMOULA MUSHROOMS:
1 bunch coriander cilantro
1 clove garlic crushed
1 tsp ground cumin
1 tsp ground coriander cilantro
1 tsp smoked paprika
1 small red chili deseeded
zest and juice of 1 large lemon
⅓ cup olive oil
½ tsp sea salt
8 large portobello mushrooms
PERSIAN SPICED BUCKWHEAT:
⅔ cup buckwheat groats
1 cup water
2 tsp ground allspice
1 tsp ground cinnamon
½ tsp ground turmeric
½ tsp sea salt
6 dates deseeded and finely chopped
1 pomegranate seeds
¼ cup Toasted pistachios roughly chopped
PRESERVED LEMON CASHEW CREAM:
½ cup cashews preferably soaked overnight
⅓ cup water or almond milk
1 ½ tbsp of preserved lemon rind finely chopped
pinch of salt
To serve:
leaves mixed

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Instructions

Preheat the oven to 180 celsius (350 Fahrenheit). Place all of the ingredients for the chermoula mushrooms, except the mushrooms, in a food processor. Process until a paste forms. Line a large baking tray with baking paper and score the mushrooms with a cross, making sure not to cut all the way through the mushrooms. Place the mushrooms top side down in the tray and spoon ¾ of the chermoula over the mushrooms, making sure the mushroom is well coated. Baked for 25 to 30 minutes, or until the mushroom is juicy and tender.
Meanwhile, to make the Persian Spiced Buckwheat, toast the buckwheat in a large frying pan over a medium heat for around 5 minutes, or until lightly golden and smelling toasty. Place the water, spices, sea salt and dates in a saucepan and bring to a boil. Add the buckwheat, stir and cover and cook for 15 minutes, or until the buckwheat is tender. Keep warm until ready to serve. Just before serving add the pomegranate seeds and pistachios.
To make the preserved lemon cashew cream place the ingredients in a high speed blender and process until smooth, adding more water or almond milk as needed to form a smooth paste.
To serve divide the Persian buckwheat and mushrooms between 4 plates. Top the mushrooms with remaining chermoula. Serve with mixed leaves or roasted baby carrots and top with the preserved lemon cashew cream.

Nutrition Information

Show Details

Calories 533kcal (27%) Carbohydrates 58g (19%) Protein 14g (28%) Fat 31g (48%) Saturated Fat 4g (20%) Sodium 635mg (26%) Potassium 1239mg (35%) Fiber 11g (44%) Sugar 22g (44%) Vitamin A 400IU (8%) Vitamin C 26.6mg (30%) Calcium 81mg (8%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 533 kcal

% Daily Value*

Calories	533kcal	27%
Carbohydrates	58g	19%
Protein	14g	28%
Fat	31g	48%
Saturated Fat	4g	20%
Sodium	635mg	26%
Potassium	1239mg	26%
Fiber	11g	44%
Sugar	22g	44%
Vitamin A	400IU	8%
Vitamin C	26.6mg	30%
Calcium	81mg	8%
Iron	3.9mg	22%