Turn Up the Heat This Winter – It’s National Hot & Spicy Day! 🌶️

The South African Mushroom Farmers' Association

August 19 is National Hot and Spicy Day – and frankly, we think it’s a celebration that deserves a proper fork in the air.

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Servings: 6

Course: Braai, dinner, Lunch

Quick pickled onions:

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:

To serve:

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 portobellos 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!