MUSHROOM MEZE PLATTER
Makes 8
Flesh of 1 avocado
1 lime
Salt and freshly ground black pepper Favourite hot sauce — Tabasco, Sriracha or fresh chilli
250g baby button mushrooms
15ml (1 tbsp) olive oil
5ml (1tsp) sea salt flakes
2 garlic cloves, minced
15ml (1 tbsp) paprika
15ml (1 tbsp) ground cumin
10ml (2 tsp) onion powder
5ml (1 tsp) garlic powder
Finely grated zest of 1 lemon
15ml (1 tbsp) chopped fresh flat-leaf parsley Other ingredients:
8 mini soft shell tortillas
½ pineapple, cut into small cubes
Pickled red onion
Fresh coriander
Place the avocado flesh in a small plastic jug. Squeeze in the juice of 1 lime and generously season with salt and pepper. Add a few dashes of your favourite hot sauce or half a fresh chilli. Blend with a stick blender until creamy and smooth. Set aside in the fridge.
Preheat the oven to 180°C.
In a large roasting pan, combine the mushrooms, olive oil, salt, garlic, paprika, ground cumin, onion powder, garlic powder, lemon zest and pepper. Toss to coat and roast for 10 minutes. Toss with the fresh parsley as the mushrooms come out of the oven.
Grill/char the tortillas lightly on a griddle pan or over an open flame. Assemble your tacos with a generous swish of guacamole, a pile of mushrooms, fresh cubes of pineapple, a few pieces of pickled onion and a sprig of fresh coriander. Fold up and enjoy.
GIN PAIRING
Fill desired glass with ice and add a wedge of pineapple. Pour over 50ml Six Dogs Gin, top with 150ml ginger ale and garnish with a piece of the pineapple crown.
TASTING NOTES: Juniper notes from the Six Dogs Gin work well with the strong flavours from the mushroom tacos. Its added punch is a great balance to the tangy notes of the pickled red onion and the sweet hints from the pineapple. The crisp and clean botanical notes in the gin complement as well as stand up to the spiciness of the food.