Roasted Mushrooms with Sumac Sauce
For the Mushrooms:
2 cups fresh oyster mushroom
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon crushed sumac
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon cumin powder
1 teaspoon coriander powder
2 Tablespoon olive oil
Sumac Sauce:
¼ cup whole milk yogurt
1 Tablespoon lemon juice
1 teaspoon crushed sumac
½ teaspoon kosher salt
½ teaspoon ground black pepper
Instructions:
• Heat oven to 350 F
• Lightly swab mushrooms with a wet paper towel to clean (do not submerge in water)
• In a small bowl, combine paprika, salt, sumac, garlic, onion, cumin and coriander.
• Shred mushrooms into bite sized pieces and place in medium bowl. Drizzle olive oil over mushrooms, sprinkle with spice blend and toss to coat evenly.
• Place mushrooms on a baking sheet in a single layer and roast for about 30 minutes,tossing once with a spatula halfway through cooking time.
• While the mushrooms roast, combine all the ingredients for the sumac sauce in a small bowl.
• Serve the mushrooms topped with sumac sauce and garnish with diced tomatoes and cilantro if desired.
Serves 2
