Whanganui Midweek

Meadow Mushrooms



Prep time: 30 min; cook time: 25 min; serves: 4


6 Meadow Mushrooms White Flat Mushrooms

1/4 cup olive oil

1/2 lemon, juiced

2 Tbsp harissa paste Flatbreads

1 cup thick Greek yoghurt

1 cup self-raising flour Yoghurt Dip

1/2 cup thick Greek yoghurt 1/2 lemon, juiced handful of fresh stem herbs, finely chopped e.g mint, coriander, flat leaf parsley or dill

To make the yoghurt, place all ingredient­s in a mixing bowl and stir to combine. Place in the fridge until ready to serve.

To prep the mushrooms, mix the olive oil, harissa and lemon juice in a medium bowl. Add the mushrooms and toss to coat. Set aside to marinate for at least 30 minutes.

To make the flatbread, mix the yoghurt and flour in a large bowl, until it forms a smooth dough. If the dough is too sticky, add more flour. Transfer the dough to a floured surface. Divide into 4 equal parts and roll into flatbread, using plenty of flour to prevent any sticking.

Cook the flatbreads on the BBQ or in dry fry pan over medium-high heat. Allow each bread to char slightly and become golden brown before flipping - about 2-4 minutes per side. Place the breads in a tea towel to keep warm until you’re ready to serve.

To cook the mushrooms, place them on a hot BBQ or in a fry pan and cook for 4–5 minutes each side, until golden and cooked through.

To assemble, spread spoonfuls of the yoghurt on top of the flatbreads, top with the grilled mushrooms, whole or sliced, and extra fresh herbs. Serve immediatel­y.

 ?? Image / Victoria Baldwin ??
Image / Victoria Baldwin

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