Mushrooms on Toast with Chilli Oil & Yoghurt Tahini Sauce
- 4 slices of batard
- 400 grms field mushrooms
- 120 mls vegetable oil
- 30 grms butter
- 70 mls Cannon Hill Chilli Oil
- 1 tbsp chopped parsley
- 4 spoons yoghurt tahini sauce*
Toast the Batard lightly and place on four plates. Place the vegetable oil in a large pan and heat to almost smoking point, add the mushrooms and saute till tender, add the butter and the chilli oil and saute briefly. Remove from heat and season, add the parsley and toss to mix. Place on the batard and top with the tahini sauce. Serve.
Yoghurt Tahini sauce
This is such a moorish vegan sauce, simple to make and very versatile.
- 1 cup natural yoghurt
- 1 spoon tahini paste
- 2 garlic cloves
- pinch of salt
Crush the garlic with the salt and mix the rest of the ingredients together. It's that easy.