Place your mushrooms in a heavy-based pan with the olive oil. Season. Cook over a very low temperature for about 20 minutes. Don’t turn them. Meanwhile in a pot, sauté the onions in the oil until translucent, about 3-5 minutes. Add the garlic and cook for another minute or so. Now add your spices and almonds and keep stirring. The spices may stick a little. Next add in your millet and toast the millet by stirring constantly and coating it in the spices. Add 3½ cups water and the salt and bring to the boil. Reduce heat and simmer with the lid on for about 20 minutes or until the millet is cooked.
For the sauce, whisk all the ingredients together until the consistency of thickened cream. You may need to add a little water. Be sure to stir the tahini in the jar before using it as the oil separates.
To serve, put about one cup of pilaf on each plate then top with the mushrooms. Drizzle with the tahini sauce then garnish with parsley and lemon wedges.
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