Tahini sauce and Middle Eastern seasonings provide an elegant setting for the sensational hen-of-the-woods mushroom.

3 tablespoons olive oil
7 cups (2 pounds) hen-of-the-woods mushrooms, sliced
1 teaspoon dried marjoram, finely crumbled
1 teaspoon dried oregano, finely crumbled
1 teaspoon dried wild spearmint or other mint, finely crumbled
1/2 teaspoon freshly ground cumin seeds
1 teaspoon freshly ground white pepper (1/2 teaspoon peppercorns)
4 cloves garlic, crushed into a paste
1/4 cup fresh lemon juice
2 tablespoons Bragg's Liquid Aminos or tamari soy sauce
1/2 cup tahini

1. Heat the olive oil in a large skillet over medium heat. Add the mushrooms, marjoram, oregano, spearmint, cumin, and white pepper and cook, stirring, for 5 minutes. Add the garlic and cook, stirring, for another 3 minutes.

2. Meanwhile, mix the lemon juice and Bragg's Liquid Aminos with the tahini. Stir this mixture into the mushrooms, reduce the heat to low, and cook, covered, for another 5 minutes. Serve hot with bread or whole grains.

Serves 6

Preparation Time: 25 minutes

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