Aleppo Pepper Roasted Mushrooms with Pomegranate Molasses & Tahini
This dish leans into Aleppo pepper’s fruity warmth rather than heat. Roasted mushrooms soak up olive oil, garlic, and spice, then get finished with tangy pomegranate molasses and a silky tahini drizzle. It’s deeply savory, slightly sweet, and unapologetically bold—perfect as a mezze plate, toast topping, or warm salad component.
Ingredients
For the mushrooms
- 1 lb mixed mushrooms (oyster, cremini, shiitake — torn, not sliced)
- 3 tbsp olive oil
- 1½ tsp Aleppo pepper
- 1 tsp ground coriander
- 1 garlic clove, finely grated
- Salt, to taste
For finishing
- 1½ tbsp pomegranate molasses
- 2 tbsp toasted pine nuts or walnuts
- Fresh parsley or dill, roughly chopped
Tahini drizzle
- ¼ cup tahini
- 2 tbsp lemon juice
- 2–3 tbsp cold water
- Salt, to taste
Instructions
Roast the mushrooms
- Preheat oven to 425°F (220°C).
- Toss mushrooms with olive oil, Aleppo pepper, coriander, garlic, and salt.
- Spread unevenly on a baking sheet (crowding is fine—this keeps them juicy).
- Roast for 18–22 minutes, tossing once, until caramelized and slightly crisp at the edges.
Make the tahini drizzle
- Whisk tahini, lemon juice, and salt.
- Slowly add cold water until smooth and pourable.
Finish the dish
- While mushrooms are hot, drizzle with pomegranate molasses.
- Spoon tahini over loosely (don’t blanket it).
- Finish with nuts and herbs.
Serving Suggestions
- Serve warm with flatbread or sourdough
- Spoon over labneh or whipped feta
- Use as a topping for grain bowls or roasted vegetables
