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Slow Cooked Mushrooms with Millet and Almond Pilaf and Yoghurt Sauce


  • 8 mushrooms

  • 1 tbls olive oil

  • Sea salt and cracked pepper

  • 1 white onion, diced

  • 1 garlic clove, crushed

  • 1 tbls olive oil

  • 1 tsp cumin, ground

  • ½ tsp cinnamon, ground

  • ¼ tsp cardamom, ground

  • ¼ turmeric, ground

  • 1/3 cup almond, chopped

  • 1½ cups millet

  • Good pinch Sea salt

  • 1 cup plain yoghurt

  • 3 tbls tahini, hulled

  • 1 clove garlic chopped with a pinch of salt

  • 1 lemon, juiced

  • A pinch of white pepper

  • Italian parsley leaves and lemon wedges for garnish


  • 1.

    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.

  • 2.

    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.

  • 3.

    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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Posted by T-BirdReport
I haven't eaten the mushroom part of this receipe, but the pillaf has become a favourite in our house!!

BTW if you have any reaction to starchy food inc wheat, potatoes etc, try Millet you won't look back.