One-Pan Shiitake Mushroom with Taro Root, Yellow Squash and Ginger Root

Cypriot-inspired comfort food: tender shiitake mushroom paired with taro root, yellow squash and ginger root and quinoa, finished with sorrel and a hit of mustard seed and vanilla extract. 1. Pat the shiitake mushroom dry and season with sea salt, mustard seed and vanilla extract. 2. Heat coconut oil in a heavy pan and braise the shiitake mushroom until it develops a deep golden crust, about 24 minutes. 3. Add taro root, yellow squash and ginger root to the pan and cook until just tender, stirring in sorrel for fragrance. 4. Cook the quinoa separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tahini sauce before serving hot.