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Chermoula Mushrooms with Persian Spiced Buckwheat and Preserved Lemon Cashew Cream
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Chermoula Mushrooms with Persian Spiced Buckwheat and Preserved Lemon Cashew Cream

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 533

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.