LovingItVegan.com has a recipe for Tahini Mushroom Sauce that we highly recommend with 2 caveats. The link is https://lovingitvegan.com/tahini-mushroom-sauce-over-penne/.
First, we found it too salty. It calls for soy sauce, and we plan to try it with less next time. We may do a follow up post if we figure out how to get the goodness of the recipe without so much salt, but we only tried it twice, and the first time we only loosely followed the recipe and hoped that the saltiness was because of poor measurement. We discovered the second time that the recipe is just too salty for us.
Second, it needs some lemon. This is very easy to fix. We put it on individual servings, but I estimate 1-1½ Tablespoons would be perfect.
All in all, we really enjoyed it over noodles even with our complaint about the saltiness.
Read the recipe all the way through before you do anything.
Prepare your ingredients, because once you get going, it can be pretty involved.
Follow the instructions, and DO use a springform pan (if you have one)but also, do put foil tightly around the bottom to prevent leakage. Don’t forget the parchment paper so removing the cake from the pan goes smoothly.
According to Tasty’s recipe:
for 6 servings
½ cup (130 mL) milk
4 oz (100 g) cream cheese
7 tablespoons butter
8 eggs, yolk
¼ cup (60 g) flour
¼ cup (60 g) cornstarch
13 large egg whites
⅔ cup (130 g) granulated sugar
strawberry, to serve
powdered sugar, to serve
Preheat oven to 320°F (160°C).
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place a 4-inch (10-cm) parchment paper strip around the edge of a 9×3-inch (23 cm) cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) with hot water.
Bake for 25 minutes, then reduce the heat to 280°F (135°C), and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!