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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.