What better way to fight off the winter blues than with something hot, spicy, and a little daring? August 19 marks National Hot & Spicy Day – a celebration we believe deserves nothing less than a fork raised in honour.
This year, we’re turning up the heat with a dish that not only delivers bold, warming flavours but also gives mushrooms their well-deserved moment in the spotlight. Say hello to our Harissa Butter Roasted Mushrooms with Spicy Lemon Yoghurt – rich, fiery, and perfect for anyone who loves their comfort food with a kick.
Why Mushrooms Deserve the Heat
Mushrooms are the unsung heroes of hearty winter cooking – earthy, versatile, and able to soak up intense flavours like no other. Paired with harissa butter, they become irresistibly golden and fragrant, creating the ultimate base for a zesty, spicy lemon yoghurt that balances every bite.
INGREDIENTS
Serves: 6
Quick Pickled Onions
- 1 red onion, very thinly sliced
- ½ cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon sea salt flakes
Spicy Lemon Yoghurt
- 250ml plain double cream yoghurt
- 1 small clove garlic, finely grated
- 2 tablespoons lemon juice
- 2 teaspoons Aleppo pepper*
- good pinch of sea salt
*Aleppo pepper is available at speciality delis, artisanal grocers, or spice stores. If unavailable, mix 1 tsp sweet paprika with ¼ tsp cayenne pepper as a substitute.
Mushrooms
- 125g butter, softened
- 125g harissa paste
- 12 large portobello mushrooms
To Serve
- store-bought flatbread, naan, or pita
- fresh coriander
- lime wedges
METHOD
1. Quick Pickled Onions
Combine all ingredients in a glass jar, shake well, and ensure the onions are submerged. Leave at room temperature while you prepare the rest of the dish.
2. Spicy Lemon Yoghurt
Mix all ingredients together and adjust seasoning to taste. Keep chilled until serving.
3. Harissa Butter Mushrooms
Preheat oven to 200°C (fan on). Line a large baking tray with baking paper. Combine softened butter and harissa paste, tasting for seasoning. Arrange mushrooms on the tray and brush generously with harissa butter. Roast for 7–10 minutes, or until just tender.
Serving Suggestion
Warm or toast flatbread while the mushrooms roast. Pile the harissa mushrooms onto the bread, add generous dollops of spicy lemon yoghurt, scatter with fresh coriander and pickled onions, then finish with a squeeze of lime juice.
A Celebration for the Bold
Whether you’re marking National Hot & Spicy Day or simply craving a little heat, this dish brings together warmth, spice, and earthy comfort in one satisfying plate. It’s the kind of recipe that transforms a cold evening into a flavour-packed feast.
Image & Recipe Credit: The South African Mushroom Farmers’ Association
