Lifestyle
Harissa butter roasted mushrooms with spicy lemon yoghurt
Roasted mushrooms offer a nutrient-rich, satisfying option, low in calories and high in vitamins, minerals, and antioxidants.
Harissa butter roasted mushrooms offer the perfect solution to your mid-week dinner dilemma. With minimal effort and a handful of ingredients, you can have a delicious meal on the table in no time, leaving you with more time to relax after a busy day. Enjoy as a main course with a side of naan or pita bread or as a hearty accompaniment to a protein of your choice. Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
Quick pickled onions
- 1 red onion very thinly sliced
- ½ cup cup apple cider vinegar
- 1 tbsp sugar
- 1 tsp 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 (or substitute with 1 tsp sweet paprika and ¼ tsp cayenne pepper)
- good pinch of sea salt
Mushrooms
- 125 g butter softened
- 125 g harissa paste
- 12 large portobello mushrooms
To serve
- Store-bought flatbread / naan or pita
- Fresh coriander
- Lime wedges
Method
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
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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.
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Preheat oven to 200°C with the fan on. Line a large baking tray with baking paper.
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Place portabellos on prepared tray and brush generously with harissa butter. Roast for about 7-10 minutes or until just tender.
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While the mushrooms are roasting, warm or toast some flatbread and prepare the other toppings.
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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!
