Mushroom Baharat with Dates, Walnuts and Cumin


  • 8 oz. Shiitake Mushrooms
  • 8 oz. Cremini Mushrooms
  • 8 oz. Oyster Mushrooms
  • 8 oz. Trumpet Royal Mushrooms
  • 1⁄4 c Walnuts, roasted, and roughly chopped
  • 1 ea. Shallot, minced
  • 8 ea. Medjool Dates, pitted and quartered
  • Small bunch Chives, minced
  • 1⁄2 tsp. Golden Baharat
  • Salt and Olive Oil, to taste


Wash and dry all of the mushrooms, removing the tough parts of the stems. Slice mushrooms into bite-sized pieces.

Heat canola oil in a large sauté pan over high heat until just starting to smoke. Add the mushrooms in a single layer, and a three-finger pinch of salt.

Cook for about 5 minutes, tossing them in the pan a few times to encourage even cooking. Add the shallots and walnuts and continue cooking for 1 minute. Add the dates and warm through for 30 seconds. Turn off the heat, add the chives and baharat.

Season to taste with salt and additional olive oil to taste.

Chef Michael Costa, Zaytinya, Washington, D.C., from Food Fanatics® Magazine.