Simo’s Mushroom Trio

Perfect additions to a middle-Eastern inspired grazing platter, these mushroom recipes will be a crowd pleaser!

Serves: 3-4

1. Olive Oil preserved White Button Mushroom

150gm White button Mushrooms
2Tbsp extra virgin olive oil
2 tbsp Maldon Salt
10gr white pepper
juice of 1 lemon
2tbsp chopped fresh chives

Bouquet Garnet:
Bay leaves
coriander seed
1/2 cup Extra virgin olive oil

Saute the mushroom in olive oil and finish in the oven for about 5minutes
Cut into cubes or diced
Add salt & pepper
Finish with lemon juice & fresh chives
In heavy saucepan warm the olive oil with the dry herb & pour over the mushroom
Store in jar
Use when it’s required

2. Charmoulla Marinated Swiss Brown Mushroom

150gr Swiss brown Mushrooms
2tbs extra virgin olive oil
10g Maldon salt
1 tbsp butter

fresh basil – chopped
fresh mint – chopped
fresh chilli – chopped
2tbsp balsamic vinegar

2 tbsp extra virgin olive oil
juice of 1 lemon
1 tbsp fresh coriander
1tbsp fresh parsley1tbsp cumin
1tbsp paprika
1tbsp garlic
1tbsp ginger
salt & pepper

Brush the mushroom with 1/2 olive oil, 1/2 butter
Roast in the oven 180deg 10 minutes until golden & tender.
Slice & mix with freshly chopped herb & balsamic vinegar
Toss & coat with Charmoulla
Keep in fridge

3. Oven baked Portabello Mushroom:

150gr Portabello mushrooms
2tbsp extra virgin olive oil
good quality butter
lemon juice
Maldon salt
White truffle oil

Brush the mushroom with olive oil & butter
Roast in oven for 10 mins
Slice along side
Mix with olive oil & truffle oil;
Finish with fresh herbs & check seasoning

Leban cheese

250gr Greek yoghurt
olive oil
lemon juice
salt & pepper

Mix all the leban cheese ingredient & strain through a muslin cloth for a few days until all liquid drained
Form into balls & serve with mushroom


20ml milk
100ml water
10g sugar
50g butter
375g flour
15g chopped pressed lemon
1 tbsp chopped coriander

Mix all into dough then roll out
Cut then roll out & cut into 2mm thick
Cut into triangle
Bake 180deg for 10 mins

Pomegranate dressing

2tbsp olive oil
juice of 1 lemon
1tbsp black pepper
2tbsp pomegranate juice
1 tbsp sumac
1tbsp honey

In a blender mix all ingredients, finish with lemon juice and sumac
Check seasoning

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