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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.