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Mushroom Arayes with Honey Harissa & Tahini

Mushroom Arayes with Honey Harissa & Tahini

Mini pita pockets stuffed with fresh mushrooms, onions, garlic, and parsley, brushed with olive oil and grilled; served with honey harissa and tahini sauce.

Featuring Custom Culinary® True Foundations® Harissa Sauce and Vegetable Liquid Stock Concentrate

Vegetarian, Allergens: Wheat, Tree Nuts

What You'll Need

Recipe Ingredients

Yield: 12 mini arayes halves (6 pita rounds)

Amount Ingredients
  For the Mushroom Filling
2 Tbsp olive oil
1 onion 1 small onion, finely diced
2 cloves garlic cloves, minced
10 oz mushrooms (cremini, button, or mixed), finely chopped
1 tsp ground cumin
½ tsp smoked paprika
to taste Salt and pepper to taste
2 Tbsp parsley, chopped
1 Tbsp tahini
1 Tbsp Custom Culinary® True Foundations® Harissa Sauce
¼ cup Optional: breadcrumbs (if extra moisture needs to be absorbed)
  For the Arayes:
6 mini pita rounds or 3 full pitas cut in half
  Olive oil or melted butter for brushing
  For the Honey Harissa Drizzle:
2 Tbsp Custom Culinary® True Foundations® Harissa Sauce
1 Tbsp Honey
1 tsp lemon juice
  For the Tahini Sauce:
¼ cup tahini
2 Tbsp lemon juice
1 small clove garlic clove, grated
2-3 Tbsp cold water (to thin)
  Salt to taste

 
PREPARATION

For the Mushroom Filling:

1.    Heat olive oil in a pan. Sauté onions until translucent.
2.    Add garlic, then mushrooms. Cook until liquid is evaporated and mushrooms are well browned.
3.    Stir in cumin, paprika, salt, and pepper.
4.    Remove from heat, stir in tahini, Harissa sauce, and parsley. Let cool. 

For the Mushroom Arayes:

1.    Carefully open pita pockets halfway to create space.
2.    Stuff each with the mushroom mixture, pressing gently to spread evenly.
3.    Brush outside of pita lightly with oil or melted butter.
4.    Grill on a skillet or panini press (or bake at 400°F for 6–8 min per side) until crisp and golden.

Honey Harissa Drizzle:

1.    Mix all ingredients until smooth. Warm slightly before drizzling.

Tahini Sauce:

1.    Whisk tahini, lemon juice, and garlic until thick. Slowly whisk in water until creamy and pourable.
2.    Season with salt.