The Mushroom Council From: Chef/proprietor Bryan Ehrenholm, The Lunch Pail, Modesto, CA. Yield: 10- 12 servings. Roasted Mushrooms: 8 oz. medium white mushrooms, sliced 8 oz. shiitake mushrooms, sliced 8 oz. portabella mushrooms, stemmed and sliced 8 oz. oyster mushrooms, sliced 4 oz. chopped yellow onion 2 oz. chopped garlic 2 oz. olive oil 1 tsp. kosher salt 1⁄2 tsp. cracked black pepper Hummus: 1 14-oz. can garbanzo beans 1⁄2 cup tahini paste (sesame paste) 1 Tbsp. chopped garlic ...

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