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HARISSA BUTTER ROASTED MUSHROOMS WITH SPICY LEMON YOGHURT

Print Recipe
Course Main Course
Servings 6

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