Mushrooms in a Pomegranate Molasses Sauce

This dish is a vegan version of a Lebanese recipe, originally with chicken livers (yuk!). The sweet and slightly tart sauce is absolutely delicious, and it is a very quick and easy recipe! This dish will find its place in a mezze, or it could be served as a main (or a side!) too.

approx. 15 belly button mushrooms
1 clove garlic
3 parsley stems
1/2 tsp cumin powder
1/2 tsp paprika
1/2 tbsp pomegranate molasses
1 tbsp water
vegetable oil
To serve: chopped fresh cilantro or parsley

View the full recipe at Lemon Pie and Tie&dye →