Mushrooms & Craft Gin

Mushroom Meze PlatterFeatured

Mushroom Meze Platter


For 4

For the mushroom tapenade...

  • 250 g pitted olives, green and black mixed
  • 250 g cooked mushrooms (portabellini or button)
  • 2 anchovy fillets
  • 1 clove garlic, minced
  • 1 tablespoons caper berries, chopped
  • 5 fresh basil leaves
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil

For the pickled mushrooms...

  • 500 g button mushrooms or portabellini
  • 3 cloves garlic, finely sliced
  • 1 small shallot or 2 spring onions, sliced
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 100 ml olive oil
  • Juice and rind of 1 lemon
  • 100 ml white balsamic vinegar
  • Handful fresh parsley, chopped
  • 1 serrano chilli, sliced
  • Sea salt flakes
  • Freshly ground black pepper

To Serve...

  • Cheese
  • Olives
  • Pickled onions
  • Sundried tomatoes
  • Seasonal fruit
  • Crudités
  • Breadsticks
  • Baguette

Gin Pairing...

  • 50 ml Six Dogs Karoo Gin
  • Lime zest
  • 150 ml tonic water

Mushroom Meze Platter Method

  1. For the mushroom tapenade: Combine all the ingredients in a food processor and pulse until well combined and fine.
  2. 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! Make the pickled mushrooms the day before serving your meze platter. The flavours develop better after a few hours in the fridge.
  3. Gin Pairing: Fill desired glass with ice and add a ribbon of lime zest. Pour in the Six Dogs Gin and top with tonic.
  4. Gin Pairing Note: Six Dogs Gin and this collection of small bites centered around marinated mushrooms & mushroom tapenade are a perfect accompaniment. The acidic bite from the marinated mushrooms is balanced by the subtle flavors of the Karoo thorn and lavender which emanate from the Six Dogs. This provides a refreshing contrast to the variety of flavors encountered on this meze platter.
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