Chermoula Baked Mushrooms with Persian Buckwheat

Spice things up with this fragrant vegan recipe of Chermoula Baked Mushrooms with Persian Spiced Buckwheat and a Preserved Lemon Cashew Cream.

CHERMOULA MUSHROOMS:
1 bunch coriander (cilantro)
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground coriander (cilantro)
1 tsp smoked paprika
1 small red chili, deseeded
zest and juice of 1 large lemon
⅓ cup olive oil
½ tsp sea salt
8 large portobello mushrooms

PERSIAN SPICED BUCKWHEAT:
⅔ cup buckwheat groats
1 cup water
2 tsp ground allspice
1 tsp ground cinnamon
½ tsp ground turmeric
½ tsp sea salt
6 dates, deseeded and finely chopped
1 pomegranate, seeds
¼ cup toasted pistachios, roughly chopped

PRESERVED LEMON CASHEW CREAM:
½ cup cashews, preferably soaked overnight
⅓ cup water or almond milk
1½ tbsp of preserved lemon rind, finely chopped
pinch of salt

TO SERVE:
mixed leaves

View the full recipe at Delicious Everyday →