Mushroom Meze Platter

Image: South African Mushroom Farmer’s Association

Mushroom Meze Platter – Celebrate South Africa the right way

Planning your big braai to celebrate the end of the South African summer? The Mushroom Meze Platter is for you.

Mushroom Meze Platter

Image: South African Mushroom Farmer’s Association

The sun is still out in South Africa and it’s time to plan that end of summer braai. Of course, every braai needs loads of snacks. Why not bring something extra special to the table to celebrate? When your guests arrive, they’ll be greeted with a couple of amazing platters to get the feast started. A South African braai isn’t just about the meat on the fire, but the sides and starters as well. This Mushroom Meze Platter is the best way to start your celebrations.

The great thing about the Mushroom Meze Platter recipe is that you can make so much of it in advance. The flavours develop more and you don’t need to do much on the day of your braai. Dicing and slicing your ingredients takes less time than you think and your guests will appreciate the effort. Mushrooms are not only packed with flavour, but also fibre and many other vitamins and minerals. And when you’ve served your platter to your guests, there is one thing that goes very well with it; a gin pairing.

Try our Six Dogs gin & tonic pairing. Six Dogs Gin and this collection of small bites centred around marinated mushrooms & mushroom tapenade are a perfect accompaniment. The acidic bite from the marinated mushrooms is balanced by the subtle flavours of the Karoo thorn and lavender which emanate from the Six Dogs. This provides a refreshing contrast to the variety of flavours encountered on this mushroom meze platter. In your desired glass with ice, add a ribbon of lime zest. Pour 50 ml Six Dogs Karoo Gin and top with tonic.

Celebrate the end of the South African Summer with this Mushroom Meze Platter and Six Dogs Karoo Gin pairing.

Mushroom Meze Platter Recipe

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Recipe by South African Mushroom Farmers’ Association Course: SnacksCuisine: GlobalDifficulty: Easy
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  • For the mushroom tapenade:
  • 250 g 250 pitted olives, green and black mixed

  • 250 g 250 cooked mushrooms (portabellini or button)

  • 2 2 anchovy fillets

  • 1 clove 1 garlic, minced

  • 2 tbsp 2 caper berries, chopped

  • 3-5 3-5 fresh basil leaves

  • 1 tbsp 1 lemon juice

  • 2-3 tbsp 2-3 olive oil

  • For the pickled mushrooms:
  • 500 g 500 button mushrooms or portabellini

  • 3 cloves 3 garlic, finely sliced

  • 1 small 1 shallot or 2 spring onions, sliced

  • 2-3 sprigs 2-3 fresh thyme

  • 2 2 bay leaves

  • 100 ml 100 olive oil

  • juice and rind of 1 lemon

  • 100 m 100 white balsamic vinegar

  • 1 handful 1 fresh parsley, chopped

  • 1 1 serrano chilli, sliced

  • sea salt flakes & freshly ground black pepper

  • To serve:
  • cheese

  • olives

  • pickled onions

  • sun-dried tomato

  • seasonal fruit

  • Crudités

  • bread sticks

  • Baguette


  • For the mushroom tapenade:
  • Combine all the ingredients in a food processor and pulse until well combined and fine.
  • For the pickled mushrooms:
  • Into a medium sized pot add the olive oil, garlic, vinegar, onion/shallot, bay leaves, thyme, lemon zest, chilli, a generous pinch of salt and freshly ground black pepper.
  • Bring to the boil.
  • In the meantime, slice the mushrooms in half.
  • Once the liquid has come to a boil add the mushrooms, lemon juice and parsley. Place the lid on the pot, turn the heat off and leave for 10 minutes.
  • Allow the mushrooms to cool slightly before carefully transferring them into a large glass jar and then place in the fridge.
  • Assemble your meze platter with your favourite cheeses, pickles and breads. Slather the mushroom tapenade onto crusty baguette and enjoy the pickled mushrooms with a creamy goat’s cheese or just as is!


  • Make the pickled mushrooms the day before serving your meze platter. The flavours develop better after a few hours in the fridge.

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