I have found two sources of African food wisdom that I now consult: Dr. Sebi and Sharon "Herbalist" Ross. Here is a recipe from Ross's website:
LUNCH SALAD
Sliced chestnut mushrooms battered with seasoned (onion powder, sea salt, basil, sage, crushed fennel seeds) chick pea flour on a bed of lettuce leafs, red onion, bell peppers, cherry tomatoes, chopped dates, and walnuts pieces. Mushrooms were sautéed in grapeseed oil.