Entertaining

Harissa butter mushrooms with sumac onion salad

Name: Harissa butter mushrooms with sumac onion salad recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 large flat mushrooms; 2 tbs extra virgin olive oil; 100g softened butter, chopped; 1 cup flat-leaf parsley leaves, finely chopped; 1 preserved lemon quarter, finely chopped; 1-2 tbs harissa, to taste; Toum, to serve; Fresh Lebanese flatbread, to serve; 6 eschalots, thinly sliced; 1/3 cup (80ml) red or white wine vinegar; 1 tsp sumac; 1/2 bunch flat-leaf parsley, leaves picked

Rate now

10m

20m

GrilledHarissaButterMushrooms-Digi-A-0025

Jump to recipe

by Phoebe Wood

Feb 10, 2022

If you're looking for something fresh and delicious, then Phoebe Wood's harissa butter mushrooms with sumac onion salad is the perfect solution.

8 large flat mushrooms
2 tbs extra virgin olive oil
100g softened butter, chopped
1 cup flat-leaf parsley leaves, finely chopped
1 preserved lemon quarter, finely chopped
1-2 tbs harissa, to taste
Toum, to serve
Fresh Lebanese flatbread, to serve

Sumac onion salad

6 eschalots, thinly sliced
1/3 cup (80ml) red or white wine vinegar
1 tsp sumac
1/2 bunch flat-leaf parsley, leaves picked

Method

1.

For the salad, place eschalot, 1 tsp salt flakes, vinegar and sumac in a bowl and stir to combine. Set aside to lightly pickle.
2.

Preheat oven to 200°C. Line a baking tray with baking paper. Place mushrooms, stalk-side up, on prepared tray, drizzle with oil and season with salt flakes. Roast for 12 minutes or until just softened.
3.

Meanwhile, place butter, parsley, preserved lemon and harissa in a bowl and mix to combine. Remove mushrooms from oven and spoon over butter mixture. Roast for a further 5 minutes or until butter has melted over mushrooms.
4.

Divide mushrooms among serving plates. Toss whole parsley leaves through the onion salad. Serve mushrooms with salad, toum and flatbread alongside.