HARISSA BUTTER ROASTED MUSHROOMS WITH SPICY LEMON YOGHURT
Ingredients
Quick pickled onions:
- 1 red onion very thinly sliced
- 1/2 cup apple cider vinegar
- 1 tbsp sugar
- t tso sea salt flakes
Yoghurt sauce
- 250 ml plain double cream yoghurt
- 1 small clove garlic finely grated
- 2 tbsp lemon juice
- 2 tsp Aleppo pepper*
Mushrooms
- 125 g butter softened
- 125 g harissa paste
- 12 large portobello mushrooms
Instructions
For the quick pickled onions
- Combine all the ingredients in a glass jar and give it a good shake.
- Make sure the onions are submerged.
- Leave at room temperature while preparing the rest.
For the yoghurt sauce
- Combine all the ingredients together and taste to adjust seasoning.
- Keep in the fridge until serving.
For the mushrooms
- Stir the softened butter and harissa paste together until well combined.
- Taste the harissa paste you are using for seasoning – you may or may not need to add a little extra salt and pepper.
- Preheat oven to 200°C with the fan on.
- Line a large baking tray with baking paper.
- Place portabellos on prepared tray and brush generously with harissa butter
- Roast for about 7-10 minutes or until just tender.
- While the mushrooms are roasting, warm or toast some flatbread and prepare the other toppings.
- Serve harissa butter mushrooms piled onto warm flatbread with generous dollops of the spicy lemon yoghurt.
- Scatter everything with fresh coriander leaves and pickled onions.
- Squeeze over some fresh lime juice and enjoy!
Notes
*Aleppo pepper is available at specialty delis / artisanal grocers / spice stores.
To serve:
- Store bought flatbread / naan or pita
- Fresh coriander
- Lime wedges
On behalf of SAMFA
