Fire-Torn Oyster Mushrooms with Pomegranate Glaze over Velvet Butter Bean Tahini
Growing up in Tel Aviv, my mother would roast mushrooms whole until they wept their juices, but it wasn't until I was working the line in London that I learned the secret of the tear. Tearing oyster mushrooms by hand creates ragged, uneven edges. When you blast those jagged edges in a screaming hot oven, they crisp up like a dream. We pull them out and immediately hit them with tart pomegranate molasses so they caramelize into chewy, sticky perfection. I am absolutely obsessed with texture contrasts, which is why these fiery, meaty bites have to sit on top of the silkiest base imaginable: a ridiculous velvet butter bean tahini. Blending the butter beans into the tahini gives it a body and richness that regular hummus could only dream of. This dish is special to me because it bridges my childhood love of earthy Middle Eastern flavors with the bold, aggressive cooking techniques I learned abroad. More herbs is always the answer in my kitchen, so shower the whole plate with fresh mint and dill before serving. If you cannot find oyster mushrooms, torn maitake work beautifully, and a drizzle of date syrup can stand in for the pomegranate molasses if you prefer a deeper sweetness. Just promise me you will not skimp on the tahini!
Featured Recipe
Fire-Torn Oyster Mushrooms with Pomegranate Glaze over Velvet Butter Bean Tahini
If you think you know mushrooms, forget everything. By tearing these oyster mushrooms by hand and blasting them in a screaming hot oven, we create ragged, crispy edges that caramelize instantly when hit with tart pomegranate molasses. I serve this sticky, deeply savory pile over a ridiculously creamy butter bean tahini to give you the ultimate texture contrast on one striking mezze platter.
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Timeline
Ingredients
- 1.5 lbs oyster mushrooms(bases trimmed, dirt wiped away)
- 5 tbsp extra virgin olive oil(divided (3 tbsp for mushrooms, 2 tbsp for tahini))
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 0.5 tsp black pepper(freshly ground)
- 2 tsp kosher salt(divided (1 tsp for mushrooms, 1 tsp for tahini))
- 2 cans (15oz each) butter beans(drained and rinsed well)
- 0.5 cup raw tahini(well-stirred, premium quality)
- 0.25 cup fresh lemon juice(from about 1-2 lemons)
- 2 cloves garlic(peeled)
- 3 tbsp ice water
- 2 tbsp pomegranate molasses
- 1 cup mixed fresh herbs (mint, dill, parsley)(roughly chopped)
- 0.25 cup pine nuts
- 1 large pinch flaky sea salt(for finishing)
Instructions
- 1
Preheat oven to 450°F (230°C). By hand, tear 1.5 lbs oyster mushrooms into bite-sized strips along their natural gills. In a large bowl, toss the torn mushrooms with 3 tbsp extra virgin olive oil, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, 0.5 tsp black pepper, and 1 tsp kosher salt until evenly coated.
5 min
Tip: Tearing the mushrooms instead of slicing them is the secret here—the ragged, uneven edges crisp up beautifully in the high heat.
- 2
Spread the seasoned mushrooms onto a large, rimmed baking sheet. Roast in the hot oven until the edges are deeply browned and crispy, about 20 minutes.
20 min
Tip: Make sure they aren't touching! If they crowd the pan, they will steam instead of roast, and we want a fierce char.
- 3
While the mushrooms roast, build the base. Add 2 cans (15oz each) butter beans to a food processor along with 0.5 cup raw tahini, 0.25 cup fresh lemon juice, 2 cloves garlic, 2 tbsp extra virgin olive oil, and 1 tsp kosher salt. Blend until smooth, then with the motor running, drizzle in 3 tbsp ice water until the mixture becomes luxuriously light and velvety.
5 min
Tip: The ice water is non-negotiable! It causes the tahini to emulsify and fluff up, turning a dense puree into a cloud.
- 4
Set a small, dry skillet over medium heat. Add 0.25 cup pine nuts and toast, tossing frequently, until golden brown and fragrant, about 3 minutes. Remove from heat immediately. Roughly chop your 1 cup mixed fresh herbs (mint, dill, parsley).
5 min
Tip: Pine nuts burn in the blink of an eye. Take them off the heat a shade before you think they are perfectly done, as they will continue to brown in the pan.
- 5
Pull the baking sheet from the oven. While the mushrooms are still screaming hot on the metal pan, immediately drizzle them with 2 tbsp pomegranate molasses and toss. The residual heat will instantly reduce the molasses into a sticky, tart glaze that clings to every crispy edge.
2 min
Tip: Do not put the pan back in the oven after adding the molasses—it contains sugar and will burn rapidly.
- 6
To serve, swoop the butter bean tahini across a large serving platter, using the back of a spoon to create deep, generous swirls. Pile the hot, glazed mushrooms directly in the center. Shower the entire plate with the toasted pine nuts, the chopped fresh herbs, and 1 large pinch flaky sea salt.
3 min
Tip: Serve immediately while the mushrooms are hot and the bean tahini is room temperature. That contrast is everything.
Chef's Notes
You can make the butter bean tahini up to 2 days in advance, but let it come to room temperature before serving. The mushrooms must be roasted just before eating—they lose their magical, crispy edges if they sit too long. If you can't find oyster mushrooms, maitake (hen of the woods) are an excellent substitute and also tear beautifully.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.