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Parve
Easy
5 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This dish was inspired by my brother’s famous garlic dip of a similar consistency. No one has ever tasted anything like it, and frankly, the world isn’t ready for that level of mastery. But this mushroom rendition definitely hits, too. There’s umami, there’s great texture, and there’s perfect doses of sweetness from the chopped dates. Plus, it’s perfectly scoopable.
1 tablespoon Gefen Olive Oil
1 shallot, diced
2 cloves garlic, roughly diced
1/2 jalapeño, deseeded and diced
2 8-ounce (225-gram) boxes mushrooms, roughly diced
3 Beleaves Dates, finely chopped
2 tablespoons sweet wine, such as Jeunesse Cabernet Sauvignon
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
In a pan, add oil, shallot, garlic and jalapeño. Sauté for seven minutes, until translucent.
Add the mushrooms, dates, wine, thyme, salt, and pepper and mix. Allow mixture to simmer for 10 minutes, mixing it every now and then to prevent burning but otherwise leaving it alone to dry out. The mushrooms should get slightly charred and toasty.
Remove from heat and enjoy!
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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