Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Ras el Hanout Slow-roasted Mushrooms with Pine Nuts, Halloumi and Flat-leaf Parsley
Expand your repertoire of mushroom recipes with this easy one-tin recipe featuring portabellini or chestnut mushrooms and chunks of halloumi roasted in ras el hanout.
From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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Introduction
These mushrooms are as good as part of a vegetarian feasting menu as they are as antipasti – and of course if you’re building a non-vegetarian feast, they go wonderfully alongside the slow-roasted harissa lamb or warm flatbreads.
Ingredients
| 600g | whole mushrooms (portabellini or chestnut) |
| 300g | whole shallots, peeled and halved |
| 70g | butter |
| 4 tsp | ras el hanout |
| 1 | lemon, zest and juice |
| 4 cloves of | garlic, crushed |
| 250g | halloumi, cut into 1 cm cubes |
| 30g | pine nuts |
| Large handful of | flat-leaf parsley, roughly chopped |
| 2 tsp | pink peppercorns (optional but very nice) |
| sea salt and freshly ground black pepper |
Method
Preheat your oven to 130° C fan/150°C /gas 2. Place the butter, ras el hanout, lemon zest and crushed garlic in the roasting tin, then transfer to the oven for 5 minutes to melt the butter and to allow the spices to toast a little.
Meanwhile, trim the mushrooms and peel the shallots. After 5 minutes, pop them into the tin with the melted spice butter, season well with sea salt and freshly ground black pepper and mix everything together really well with your hands. Cover in tinfoil, then place in the oven to cook for 1 hour.
After 1 hour, increase the heat to 150°C fan/170°C/gas 3 and remove the tin foil. Squeeze over the lemon juice, add the halloumi and mix well before scattering with the pine nuts. Return to the oven to cook uncovered for a further 15 minutes.
Taste and adjust the level of salt as required, and scatter with the flatleaf parsley and pink peppercorns just before serving.
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