BROUGHT TO YOU BY Meadow Mushrooms
Serves: 4
INGREDIENTS
2 x 200g Swiss Brown Meadow Mushrooms, sliced thickly
2 x 200g Large Portobello Meadow Mushrooms, sliced thickly
Marinade
2 garlic cloves, finely diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
1 teaspoon brown sugar
Zest of 1 lemon
½ teaspoon salt
1 tablespoon lemon or lime juice
1/3 cup olive oil
Yoghurt Sauce
1 cup Greek style yoghurt
1 small garlic clove,finely diced
Handful fresh mint, roughly chopped
Generous pinch salt and cracked black pepper
To serve
Wraps or flatbreads
Sliced cucumber
Sliced tomato
Thinly sliced red onion
Sliced avocado
Greens
Mint leaves
METHOD
Preheat oven to 200 degrees.
Mix together the marinade. Place the mushrooms in a large bowl, pour over the marinade and toss until evenly coated. Lay mushrooms out evenly on a lined oven-proof tray. Bake for 20 minutes, turning once, until lightly golden.
Combine all of the yoghurt sauce ingredients. Taste and season further if needed.
Heat flatbreads in a dry skillet or in the warm oven.
Spread flatbreads with yoghurt sauce, top with the roasted mushrooms and add fresh salad ingredients as desired.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.