HARISSA BUTTER ROASTED MUSHROOMS WITH SPICY LEMON YOGHURT 

What better way to fight off the winter blues than with something hot, spicy, and totally worth breaking your “mild only” rule for? Also, August 19 is National Hot and Spicy Day – and frankly, we think it’s a celebration that deserves a proper fork in the air.

We know you’re keen to spice up your pages AND your plate, so more info and the full recipe is below our gorgeous image. 

Naturally, we couldn’t resist joining the flavour party with a dish that brings the heat and gives mushrooms their moment in the spotlight. Because let’s be honest – they’re the unsung heroes of hearty winter cooking.

Ingredients:

Quick pickled onions:

• 1 red onion, very thinly sliced
• ½ cup apple cider vinegar
• 1 tbsp sugar
• 1 tsp sea salt flakes

Yoghurt sauce:

• 250ml plain double cream yoghurt
• 1 small clove garlic, finely grated
• 2 tbsp lemon juice
• 2 tsp Aleppo pepper*
• good pinch of sea salt

*Aleppo pepper is available at specialty delis / artisanal grocers / spice stores.If you cannot find Aleppo pepper simply substitute with 1 tsp sweet paprika and ¼ tsp cayenne pepper. Mix together.

Mushrooms:

• 125g butter, softened
• 125g harissa paste
• 12 large portobello mushrooms

To serve:

• Store bought flatbread / naan or pita
• Fresh coriander
• Lime wedges

Method:

1. Pickled onions: Combine ingredients in a jar, shake, and leave at room temperature.
2. Yoghurt sauce: Mix ingredients, adjust seasoning, and chill until serving.
3. Mushrooms: Mix butter and harissa, season if needed. Preheat oven to 200°C fan. Line a tray, place mushrooms on it, and brush with harissa butter. Roast 7–10 minutes until tender.
4. Meanwhile, warm flatbreads and prep toppings. Serve mushrooms on flatbread with yoghurt sauce, pickled onions, coriander, and a squeeze of lime.

Turn Up the Heat This Winter – It’s National Hot & Spicy Day! 🌶️

The South African Mushroom Farmers’ Association

Our Harissa Butter Roasted Mushrooms with Spicy Lemon Yoghurt is rich, bold, and just the right kind of fiery.

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Course Braai, Dinner, lunch

Servings 6

Ingredients

  

Quick pickled onions:

• 1 red onion very thinly sliced
• ½ cup apple cider vinegar
• 1 tbsp sugar
• 1 tsp sea salt flakes

Yoghurt sauce:

• 250ml plain double cream yogurt
• 1 small clove garlic finely grated
• 2 tbsp lemon juice
• 2 tsp Aleppo pepper *Aleppo pepper is available at specialty delis / artisanal grocers / spice stores.If you cannot find Aleppo pepper simply substitute with 1 tsp sweet paprika and ¼ tsp cayenne pepper. Mix together.
• good pinch of sea salt

Mushrooms:

• 125g butter softened
• 125g harissa paste
• 12 portobello mushrooms

To serve:

• Store bought flatbread naan or pita
• fresh coriander
• lime wedges

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! 

Keyword Portobello mushrooms, Yogurt