Roasted Mushrooms in Ata Din Din

I found this one on the NYT Cooking site. It is healthy and tasty, I think. Any recipe that starts out with get 2 lbs of mixed mushrooms is going to get my attention. This dish originates in West Africa but my version (tamed peppers) take some of the burn out. Use the Scotch Bonnet or Habanero to return it to its roots.





2 pounds mixed mushrooms (button, cremini, oyster, maitake and shiitake, cleaned, trimmed and torn or cut into 2-inch pieces, if large
8 thyme sprigs or 2 tsp of dried thyme leaves
½ cup neutral oil, such as grapeseed or canola
1 small red onion, peeled, trimmed and halved lengthwise
1 bunch of scallions, cleaned and roughly chopped
3 tablespoons rice vinegar
1 (12oz) jar roasted red peppers, drained
2 garlic cloves, peeled
1 (1-inch) piece ginger, scrubbed and cut into slices
1 red scotch bonnet or habanero chile, cut in half lengthwise or you can add 1/2 cup of “tamed jalapeños”
½ cup chopped fresh mixed herbs, such as cilantro, dill or parsley, or a combination
1 Tbs of Tajin spice
Kosher salt or Salt substitute (I like Kirkland)


  1. Heat oven to 425 degrees.
  2. Spread the mushrooms and thyme sprigs in an even layer on a sheet pan and drizzle with 1/4 cup oil. Season with salt or salt substitute, tajin spice and, using your hands, toss to coat.
  3. Roast, turning the pan halfway through and tossing the mushrooms, until mushrooms are golden brown and crisp along the edges, about 25 to 35 minutes.
  4. As the mushrooms roast, prepare the ata din din: finely chop half of the red onion and transfer it to a small bowl. Add the vinegar, season with a pinch of salt or substitute and tajin and set aside to pickle while you continue cooking. Coarsely chop the remaining half onion, the roasted red peppers, scallions, garlic and ginger.
  5. In a large (12-inch) skillet, heat the remaining 1/4 cup oil over medium. Add the red-pepper mixture and chile halves to the skillet and bring up to a simmer. Continue to simmer, stirring occasionally, until any liquid from the vegetables evaporates and the relish turns a shade darker, about 8 to 10 minutes.
  6. Remove the thyme sprigs from the mushrooms and add the mushrooms to the red-pepper relish. Stir to combine.
  7. Remove from heat, If you used the scotch bonnet or habanero pieces, remove them now. Add in the chopped herbs. Stir to combine.
  8. Drain the pickled red onion and top the mushrooms with it. Serve hot, alongside some steamed rice or a grain of your choice and fried sweet plantains.