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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!