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Crispy oyster mushrooms with harissa tahini dip and za’atar lime salt

‘The harissa dip was unbelievably creamy and the whole platter looked so colourful on the garden table. Our new summer favourite.’

Some recipes are made for gathering around. This vibrant platter captures everything we love about summer entertaining – crisp golden mushrooms, creamy spicy dip, fresh lime wedges and colourful ribbons of red onion scattered across the plate. Picture warm afternoon sunshine casting long shadows across a turquoise outdoor table while hands reach in to grab the crispiest piece before plunging it into a rich, smoky harissa tahini dip. It’s relaxed, sociable food that encourages conversation, laughter and sharing, with every bite bringing together Middle Eastern flavours in a fresh, modern way.

Using Greenfields Harissa Spice, Za’atar, Smoked Paprika and All Purpose Seasoning, this recipe transforms humble oyster mushrooms into an unforgettable centrepiece that’s every bit as satisfying as crispy calamari, while remaining completely plant-based.

Platter serves 4 - 6

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

For the crispy oyster mushrooms

500g oyster mushrooms, torn into bite-sized clusters

100g plain flour

50g cornflour

1 tsp Greenfields Garlic Powder

1 tsp Greenfields Onion Powder

1 tsp Greenfields Smoked Paprika

½ tsp Greenfields Cayenne Pepper

1 tsp Greenfields All Purpose Seasoning

½ tsp Himalayan Pink Salt (Fine)

150ml sparkling water

Sunflower oil, for frying

For the harissa tahini dip

4 tbsp tahini

2 tsp Greenfields Harissa Spice

1 tbsp lemon juice

1 tsp Greenfields Garlic Powder

1 tsp Greek Blossom Honey (or maple syrup for vegan option)

4–6 tbsp cold water

Pinch of Himalayan Pink Salt (Fine)

For the za’atar lime sprinkle

1 tsp Greenfields Za’atar

½ tsp Greenfields Lime Powder

½ tsp Himalayan Pink Salt (Fine)

Finely grated zest of 1 lime

To serve

Fresh lime wedges

Thinly sliced red onion

Fresh coriander leaves (optional)

  1. Tear the oyster mushrooms into natural clusters, keeping the frilly edges intact for maximum crispiness.
  2. In a large bowl, whisk together the plain flour, cornflour, Garlic Powder, Onion Powder, Smoked Paprika, Cayenne Pepper, All Purpose Seasoning and salt.
  3. Slowly whisk in the sparkling water until a smooth batter forms.
  4. Heat sunflower oil to approximately 175°C.
  5. Dip each mushroom cluster into the batter, allowing excess to drip away before carefully lowering into the hot oil.
  6. Fry in batches for 3–4 minutes until deeply golden, crisp and beautifully craggy.
  7. Drain on kitchen paper.
  8. For the dip, whisk together the tahini, Harissa Spice, Garlic Powder, honey, lemon juice and cold water until silky smooth and creamy. Season to taste.
  9. Mix together the Za’atar, Lime Powder, salt and lime zest.
  10. Arrange the crispy mushrooms generously around a bowl of harissa tahini dip on a large serving platter. Scatter over sliced red onion and lime wedges before sprinkling lightly with the za’atar lime seasoning.
  11. Serve immediately while piping hot, encouraging everyone to reach in, dip generously into the creamy harissa tahini and enjoy together.
Oyster mushrooms naturally develop wonderfully crisp, ruffled edges that trap the light batter, creating incredible crunch. Sparkling water helps create an exceptionally light and airy coating. The harissa tahini can be prepared a day in advance. Add a sprinkle of Greenfields Sumac over the finished platter for an extra burst of citrus. Perfect served alongside iced mint lemonade or fresh watermelon. The contrast of the crunchy mushrooms, creamy dip, sharp lime and crisp red onion makes every mouthful exciting.

Energy: 258 kcal

Protein: 6.2g

Fat: 16.8g

Saturates: 1.9g

Carbohydrates: 18.5g

Sugars: 2.2g

Fibre: 3.3g

Salt: 0.8g

In this recipe:

Fusion
Middle Eastern

WHO WOULD LOVE THIS?

Anyone who enjoys sharing platters, summer entertaining, BBQ gatherings, vegetarians, vegans, spice lovers and anyone looking for an original weekend appetiser.

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