Musakhan van paddenstoelen

Recipe by Damaris Beems
0.0 from 0 votes
Course: Sides, VegetableCuisine: Arabic, Palestinian




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I am always a huge fan of mushrooms, provided they are well prepared. I simply love them. They are always taste-enhancing, happy making, making things better… They may even dominate a dish, if I’m concerned. But this Palestinian dish swepped me off my chair. And Joris and his mother also at the same time. We were almost fighting for the last bite. We kept our dignity at the table though, don’t worry.
It is mushrooms revisited, reinvented, adding an extra flavor layer … I go one for many more sentences about it and carry on, but just make it yourself once. And you’ll understand. It’s going to have the same effect on you anyway.


  • 750 grams chestnut mushrooms

  • 3 large onions

  • 5 cloves garlic

  • 1 table spoon sumac

  • 0,5 table spoon round cardamom

  • 1 table spoon dry oregano

  • 0,5 table spoon allspice

  • 1 table spoon brown sugar

  • 50 gram pine nuts

  • 2 table spoons fresh chives

  • olive oil

  • salt and pepper


  • Finely chop the onions, slice the mushrooms and garlic.
    Heat a pan with a heavy bottom and then pour in olive oil. When it is warm, fry the onions and garlic. Add the mushrooms and turn the heat to medium-high. They should bake nicely brown. When that is done, add the oregano and the dried herbs. Mix everything well. Then you can add the sugar and the chives. Season it with salt and pepper. Let the sugar mix well and then you can enjoy a delicious meal.
  • Musakhan is normally served on Palestinian bread. You can of course do that too, on a pita bread or on a ‘kaak’. We also eat it as a side dish.

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