Turn Up the Heat This Winter – It’s National Hot & Spicy Day! 🌶️
Our Harissa Butter Roasted Mushrooms with Spicy Lemon Yoghurt is rich, bold, and just the right kind of fiery.
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!