Image: South African Mushroom Farmer’s Association

Mushroom Meze Platter – Celebrate South Africa the right way

Name: Mushroom Meze Platter Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 250 g pitted olives, green and black mixed; 250 g cooked mushrooms (portabellini or button); 2 anchovy fillets; 1 clove garlic, minced; 2 tbsp caper berries, chopped; 3-5 fresh basil leaves; 1 tbsp lemon juice; 2-3 tbsp olive oil; 500 g button mushrooms or portabellini; 3 cloves garlic, finely sliced; 1 small shallot or 2 spring onions, sliced; 2-3 sprigs fresh thyme; 2 bay leaves; 100 ml olive oil; juice and rind of 1 lemon; 100 m white balsamic vinegar; 1 handful fresh parsley, chopped; 1 serrano chilli, sliced; sea salt flakes & freshly ground black pepper; cheese; olives; pickled onions; sun-dried tomato; seasonal fruit; Crudités; bread sticks; Baguette

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

by South African Mushroom Farmers' Association

30-03-2021 09:31

in Recipes

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

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

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

Method

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!