This tahini mushroom sauce is so good served over pretty much anything.
Over rice? Fabulous. On baked potatoes? Unbelievable. On pasta? Yum!
It’s a simple 6-ingredient sauce that you can whip up anytime and turn some boring old rice or pasta into a gourmet meal.
And we have a video for this as well! See below!
What you’ll love about this sauce is the richness of the flavor.
If you’re a fan of the mighty mushroom then you’re in for a treat because the way the mushrooms mix so fabulously with the sweet, salty and creamy flavors in this dish is magical.
As a lifelong mushroom lover, this is a sauce I come back to again and again.
It’s just so easy to make, and just soooo good.
So go on with your bad self and make this sauce!
You will love how easy it is to throw together, how rich, creamy and spicy it is, and how it goes perfectly with just about anything you could choose to pour it over!
So let me know what you think of this sauce in the comments!
If you’ve made it then come back here and let us know how it went by rating it and leaving a comment too.
Snap a pic if you’re so inclined and tag it #lovingitvegan on Instagram so all the rest of us mushroom lovers can check it out.
Tahini Mushroom Sauce
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2
Print Recipe
Pin RecipeDescription
Rich and creamy tahini mushroom sauce served over penne. With just 6 ingredients this is a sauce that you’ll come back to time and again.
Ingredients
- 18 oz (500g) White Button Mushrooms
- 2 Tbsp (30ml) Dark Soy Sauce
- 3 Tbsp (45ml) Date Honey or Maple Syrup
- 1 Clove Garlic
- 1 Tbsp Rosemary and Olive Dried Spice*
- 3 Tbsp (45g) Tahini
Instructions
- Slice the mushrooms.
- In a bowl, mix the soy sauce, date honey or maple syrup and dried spice.
- Crush the clove of garlic and add it to the sauce.
- Add the mushrooms to a pan or a wok and pour over the sauce.
- Cover the pan/wok and turn to medium high.
- When the mushrooms have started to release their water, remove the lid and let the water cook off, stirring occasionally.
- When the sauce is reduced so that there is little water remaining, turn the heat down low and stir in the tahini.
- Remove from the heat.
- Serve over penne with chopped cilantro.
Notes
*The rosemary and olive dried spice blend we used is made by Ina Paarman and is not available internationally. You can use some dried rosemary instead and then just add sea salt in to taste at the end, since the spice blend we used does contain salt.
*Nutrition estimate is based on 1 serve (of 2) of sauce only, without penne.
- Category: Sauce, Savory, Entree
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serve (of 2)
- Calories: 257
- Sugar: 18g
- Sodium: 940mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 13g
Keywords: Tahini mushroom sauce
This is going to be glorious. I’m not hungry right now but my mouth is watering just looking at the pics and since 5 mins is exactly my preferred time to prepare food and 20 mins is my preferred time to cook anything, I can’t wait to make it.
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what exactly is olive dried spice…what would use to replace it ?
Thanks !!
Hi Jill, we use Ina Paarman’s Rosemary and Olive Spice, which is an all-in-one seasoning. It’s available on Amazon, but really it’s not necessary to use this exact one, you can substitute any dried spice mix of your choice, and if it contained rosemary that would be great. Olive is much less common in a spice, but this doesn’t need direct substituting.
I made this tonight and that sauce was so good. I thought that if I put it over penne it would be too dry for my taste so I put it on organic soba noodles instead and it was a great pair. I will be making this again. Thanks for the great recipe!
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Woohoo! So glad to hear it was awesome! And yes, it goes with anything! 🙂
This sauce is Amazing! My family and I loved it, even my mushroom-averse teenage daughter. I served it over pan-fried polenta and it was perfect. This will now be in my regular rotation. I can imagine it would be great with pasta or rice. 5 stars!! Thanks!
Yay! So glad to hear Sandy! And pan fried Polenta sounds amazing too 🙂
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This was so amazing. Will be making again!
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It IS amazing! So glad you liked it too Jean! 🙂
Hi I made this and loved it. only one problem was that my tahini was too sticky and clumpy. yours looks creamy. How did you get it nice?
p.S cant wait to make it again!
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Hi Alex! So glad you loved it! 🙂 It depends what tahini you buy, some are smoother than others. I would just try a different brand of tahini next time, the ideal is if the tahini is a similar consistency to peanut butter, nice and smooth and easy to mix in 🙂
Also – just make sure to stir it in while the mushrooms are still hot, and there is still a little liquid remaining from the mushrooms. And then just stir and stir until it mixes into a paste.
Made this sauce today and it was a hit! Thank you for the incredibly creative recipe, love using tahina in my sauces so this was perfect.
Hi Arva, so cool, thank you! So glad it was a hit! 🙂
Hi Alison, I love this recipe! It’s quickly becoming my go-to meal!! I’m not the greatest cook so it took a couple of attempts for it to resemble yours, but I think I’ve now cracked it! Love your recipes, easy to follow and adapt for just 1 person. Thanks and keep them coming! x
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Hey Nicole! You’re welcome! So glad you like it! It’s one of our faves too. 🙂
Made this tonight and it was delicious! I have to bookmark your site for more recipes. I’m newly vegan and having so much fun experimenting with new flavors and ingredients!
Glad to hear Elita! And that’s so exciting that you’re a new vegan, it’s an awesome adventure in food! All the best! 🙂
Outrageously good. I just went to make this and found that I was mistaken about what was in my fridge – had only three small mushrooms and three largish, ripe tomatoes from my parents’ friends’ garden. Used the mushroom-tomato combo instead of just tomatoes, followed the rest of the recipe unchanged (adding the tahini to the cooked-down mix at the end) and the result is amazing. I feel confident that I could use this recipe with almost any veg combo and it would be great (though I can see how mushrooms have a special affinity with this flavour mix, and am looking forward to trying the recipe with just mushrooms). Thank you so much for a fantastic and (very importantly) easy and quick recipe. I’m sure I’ll use it often.
That is so fantastic! So glad to hear you loved it and that it was great with a tomato/mushroom mix! It definitely is good with different veg combos! 🙂
Was amazing! I have had it 3X this weeks already tata! lol, but with raw shredded zucchini that way no calories and I put a bit of cashew cheese as a topper.. was scrumptious..I also subbed with parsley. thank you Alison!
Sounds delish! Thanks for sharing! 🙂
I did a single serving size, to see if I wanted to serve it to friends. Had to substitute agave syrup for maple syrup, and I used herbs de Provence for the spices. I’m using someone else’s kitchen, so I had to improvise. I would increase the garlic next time, and probably add onions too. I loved the earthy taste. I’m wondering why you don’t allow the liquid to sit for a few hours, to allow the dried herbs to expand? My sauce was a little too thick (I think because of the small sample), so I added some white wine. It was really tasty. I will use this to cook for friends now. Thanks.
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Hi Francine, thanks for sharing! I generally try to keep things quick – but if you prefer to let the dried herbs sit for a while and expand, definitely do it!
Mouthwatering. Cooked up last night and included it in my rice paper rolls, OMG so delicious. Then today I had the leftover sauce on baked sweet potato slices – even better!! Really enjoyed it thank you so much.
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Awesome Stephanie! So glad you enjoyed it, thanks so much for sharing! 🙂