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Fried oyster mushrooms with vegetables and Tahini sauce

For vegetables:

  • 80 g of quinoa

  • 1 broccoli

  • 250 g of oyster mushrooms

  • 2 beetroots (boiled)

  • 2 tbsp. oil

  • 2 cloves of garlic

  • 1 lemon juice

  • salt

For the sauce:

  • 4 tbsp. water

  • 2 tbsp. tahini sauce

  • 2 tbsp. lemon juice

  • 50 g hard cheese (grated)

  • 1/4 tsp. salt

  • pepper

  1. Put all the sauce ingredients in a jar and shake to mix.

  2. Boil the quinoa with 2x the amount of water and a little salt, steam the broccoli over it for about 10 minutes. Remove from the stove and let it cool a bit, about 5 min.

  3. Heat oil in a pan and fry garlic until golden, add mushrooms, lemon juice and salt. Bake until the mushrooms turn brown.

  4. Divide the quinoa and broccoli into two portions, place the oyster mushrooms on top, cover with the sauce and decorate with thin slices of beetroot.

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