The Mushroom Council

From: Chef/proprietor Bryan Ehrenholm, The Lunch Pail, Modesto, CA. Yield: 10- 12 servings.

Roasted Mushrooms:
8 oz. medium white mushrooms,
sliced
8 oz. shiitake mushrooms, sliced
8 oz. portabella mushrooms,
stemmed and sliced
8 oz. oyster mushrooms, sliced
4 oz. chopped yellow onion
2 oz. chopped garlic
2 oz. olive oil
1 tsp. kosher salt
1⁄2 tsp. cracked black pepper

Hummus:
1 14-oz. can garbanzo beans
1⁄2 cup tahini paste (sesame paste)
1 Tbsp. chopped garlic
juice of one lemon
1⁄2 cup olive oil
1⁄2 cup roasted red peppers
2 cups roasted mushroom mixture
as needed, toasted pita bread chips

For roasted mushrooms: Toss all ingredients together. Place on a sheet pan; do not crowd product. Roast at 400°F until brown and tender, about 10-15 minutes, stirring once.

For hummus: In food processor, combine garbanzo beans, tahini paste, garlic, lemon juice, olive oil, roasted red peppers and 2 cups of roasted mushroom mixture. Spoon into bowl; top with remaining mushrooms and additional red peppers, if desired. Serve with toasted pita bread chips.