Mushroom Musakhan

Name: Mushroom Musakhan
Yield: Makes two 15-inch flatbreads, Serves 4 to 6
Cuisine: Middle Eastern
Ingredients: 1 recipe, recipe; 1/2 cup, extra-virgin olive oil; 2 tablespoons, minced fresh oregano or 2 teaspoons dried; 4 , garlic cloves, minced; 1½ tablespoons, sumac; 1/4 teaspoon, ground allspice; ⅛ teaspoon, ground cardamom; 2 teaspoons, packed light brown sugar; , Salt and pepper; 2 pounds, onions, halved and sliced through root end into ¼-inch-thick pieces; 1/4 cup, pine nuts; 2 pounds, portobello mushroom caps, gills removed, caps halved and sliced ½ inch thick; 2 tablespoons, minced fresh chive

5 comments

We wanted a vegetarian version that still had the distinctive flavor of the original Palestinian dish.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVESMakes two 15-inch flatbreads, 4 to 6

TIME2¾ hours

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Musakhan is a popular Palestinian dish featuring chewy flatbread topped with roasted chicken, caramelized onions, pine nuts, and tart sumac—a deep purple-red, tangy, fruity spice. We wanted a vegetarian version that still had the distinctiv...

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