Creamy Tahini Mushrooms

I've been collecting mushrooms over the past week with a view to making a stroganoff, but then I decided I wanted to also use tahini. Having a penchant for being a strict rule follower, obviously I found it hard to throw caution to the wind and decide to make something akin to a stroggy but with some tahini thrown in with reckless abandon.

After almost exploding with rebellion this joyous, creamy, indulgent dish of beigeness was born.

Makes loads, so don't worry about work lunches for a while, although it really doesn't photograph well fresh from the microwave, so be warned you may end up trying to convince your co-workers that it tastes much better than it looks.

And then there was:

Creamy Tahini Mushrooms

At least 4 big dinners

1 onion, diced
1 1/2 ribs of celery, chopped
1/2 green pepper, diced
2/3 very large carrot, chopped small
1 leek, chopped
4 large flat mushrooms, chopped
1 box of chestnut mushrooms, chopped
1 box of wild mushrooms, roughly chopped
1 - 2 tbsp of jarred mixed mushrooms plus a little oil
500ml - 750ml of non dairy milk (I used a mix of Koko and oat)
1 veggie stock cube
3 tbsp tahini
1 small bunch of coriander, chopped
1 small bunch of thyme, leaves picked
1 bay leaf
truffle infused olive oil (or any oil of your choice)
salt & pepper

1. Heat your oil over a low heat in a big pan. Gently soften your onion, celery, pepper, leek & carrot.
2. Once soft, throw in your mushys and just cover with your chosen milk.
3. Lob in your stock cube, season & stir. Bring to the boil.
4. Turn down to very low and stir in the tahini and herbs.
5. Simmer for 20 minutes or until it's done to your liking.
6. Serve over rice.
7. Feel full & comforted.
8. Want more, but actually realise you can't possibly fit any more in your greedy, tahini covered face.