Harissa and Miso Oyster Mushrooms with Yogurt and Flatbread

Chewy, crispy, spicy, savory, and sweet. What can't these mushrooms do?

These mushrooms are the star of the show and layered over full fat greek yogurt and eaten with warm flatbread the whole dish is a crowd pleaser; unless your crowd doesn’t like mushrooms in which case, I don’t know what to tell you except come hang with the mushroom lovers.

When I made this dish the first time I had a texture in mind. I like when mushrooms get crispy and marinade gets a bit sticky and chewy so that is what I was going for. I nearly forgot about them in the pan and they turned out perfectly.

Lastly use whatever harissa and miso you have and adjust for spice level, sweetness and salt accordingly. If you don’t have miso and you don’t want to buy it i’d use a combination of soy sauce, Worcestershire and fish sauce. But you should really just buy the miso, it will never go bad in your fridge and you can add it to everything from cake to salad dressing.

The Yogurt - Full Fat, Full Fat, Full Fat etc. etc. so on and so forth.

The Flatbread - It does a stupendous job of getting mushrooms from plate to mouth. Grab some pita or naan from the store and don’t get too precious, people are going to love it no matter what.

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Harissa and Miso Oyster Mushrooms with Yogurt and Flatbread

Serves 4

Mushrooms

1 tablespoon miso

1 tablespoon harissa

1 tablespoon maple syrup

3 tablespoons (divided) neutral high smoke point oil such as peanut or avocado

3 cloves garlic (grated on microplane or finely minced)

1 pound oyster mushrooms torn into larger than bit sized pieces - they will shrink down a lot once cooked

Salad

1 packed cup parsley leaves roughly torn - save stems for yogurt

1/2 large or one medium red onion sliced thinly into half circles

2 tablespoons red wine vinegar

Freshly ground black pepper

1/2 teaspoon salt

Yogurt

2 cups full fat greek yogurt

Parsley stems finely chopped

Juice of 1/2 a lemon

1/2 teaspoon salt

Flatbreads

4 flatbreads, warmed

Instructions

1. Heat a large cast iron pan over medium low.

2. In a large bowl add miso, harissa, grated garlic, maple syrup, 1 tablespoon oil and mix until combined.

3. Add torn oyster mushrooms and toss to evenly coat.

4. Add one tablespoon of oil to the pan and once hot add one layer of mushrooms.

5. Cook mushrooms until dark golden brown 10 minutes. Flip and cook on the other side for another 5 minutes set aside on plate. Repeat cooking in batches adding 1 tablespoon of oil at the beginning of each batch until all mushrooms are cooked.

6. In the empty mushroom bowl toss the red onion, parsley, red wine vinegar, salt and pepper.

7. In a small bowl stir together greek yogurt, parsley stems, lemon juice and salt - adjust to taste.

8. Spread yogurt on your serving platter (or individual plates), arrange mushrooms and add parsley salad on top. Serve with warm flatbreads.