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Mushroom Meze Platter

No brunch is complete without a side platter of mushroom meze
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Prep Time 30 minutes
Cook Time 10 minutes
Course Food & Drink Pairings, Gin & Mushroom, Starters
Cuisine Greek
Servings 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
  • 2 tbsp caper berries, chopped
  • 5 fresh basil leaves
  • 1 tbsp lemon juice
  • 2 tbsp 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
  • 1 Juice and rind of 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


For the mushroom tapenade:

  • Combine all the ingredients in a food processor and pulse until well combined and fine.

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!

Gin Pairing Note:

  • *Make the pickled mushrooms the day before serving your meze platter. The flavours develop better after a few hours in the fridge.
  • Fill desired glass with ice and add a ribbon of lime zest. Pour in the Six Dogs Gin and top with tonic.
  • 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.
Keyword meze, sides, starters