This post may contain affiliate links, please see our Privacy Policy for details.

I created this recipe with memories of flavors that I love. For years now, I’ve been a big fan of seasoned roasted oyster mushrooms. They are crispy on the outside but remain juicy on the inside. In this recipe, the umami-rich roasted oyster mushrooms are spiced up by smoked paprika, creating a “meatiness” sensation. Combined with the saltiness of Feta cheese, the tanginess of the lemon zest, and the freshness of the coriander, this promises to light up your tastebuds! After many attempts, here is the final result. This flavorful dip will pair beautifully with a dry Riesling wine.

Roasted Spicy Mushrooms layered on top of whipped feta dip on a plate with flatbreads on the side

Subscribe for free weekly recipes!


A few details on the ingredients

Oyster mushrooms are great for roasting and frying. They crispen on the outside while retaining moisture on the inside. The result is juicy, almost meat-like. I recommend using oyster mushrooms for the best results, but other kinds of mushrooms, such as white button mushrooms, will work too.

Sheep’s yogurt. Using sheep’s yogurt will create a creamier, firmer texture, while cow’s yogurt will result in a runnier dip. I recommend using sheep’s yogurt for the best texture and flavor. Traditional Greek yogurt is made with sheep’s milk, which is a great option. Be aware, however, that most Greek yogurts sold in supermarkets are made with cow’s milk these days. Make sure to check the label for 100% sheep’s milk.

The spice mix is inspired by North African “Chermoula”, a spicy oil mix used to brush vegetables, fish, or meat before cooking. I selected the spices, namely cumin, coriander powder, smoked paprika, and green pepper, to pair with the tanginess of the feta dip without overpowering it. The spice mix coats the mushrooms “shawarma-style”: a hit with the vibrant whipped feta dip!


Feta cheese, oyster mushrooms, spicy oil and Greek yogurt on a wooden table

What to serve this with?

These Fluffy Skillet Flatbreads are perfect to dip into this Spicy Roasted Mushrooms and Feta Dip. For a mezze-style apéro, you can serve it along with this Turmeric Flavoured Baba Ganoush With Crumbled Feta Cheese and Sumac.

Wine Pairing for Spicy Oyster Mushrooms and Whipped Feta Dip🍷

RIESLING

Due to Riesling’s fruitiness and acidity, it makes the perfect accompaniment to spices like cumin or coriander. Cutting through the tanginess of Feta cheese and lemon zest, it is the wine of choice for this recipe.

WINE APPELLATION SUGGESTIONS

Trocken Riesling from Mosel or Rheingau, Germany
Dry Riesling from Alsace, France
Dry Riesling from Clare Valley or Eden Valley, Australia


Roasted Spicy Mushrooms layered on top of whipped feta dip

FAQ

How long does this keep?

The spicy roasted mushrooms and whipped feta dip can be kept for up to 3 days in the fridge in an airtight container. Just take it out of the fridge for 30 minutes before enjoying it.

Can it be frozen?

No, I do not recommend freezing this dish.

I don’t like feta. What can I substitute this with?

For a milder taste and even creamier texture, you can replace feta with creamy burrata. Delicious too!

Other delicious Snack recipes


Subscribe for free weekly recipes!


Roasted Spicy Mushrooms layered on top of whipped feta dip on a plate

Spicy Oyster Mushrooms And Feta Dip

Spicy crispy oyster mushrooms and whipped Feta Dip. Full of flavors, tang, spiciness, and creaminess. This flavourful dip will pair beautifully with a dry German Riesling (look for Trocken (German for Dry) on the label!
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine Mediterranean
Diet Vegetarian
Servings 4

EQUIPEMENT

  • Garlic Crusher
  • Food Processor

INGREDIENTS
 

For the whipped Feta dip

  • 7 ounces (200 g) sheep’s milk Feta cheese
  • ¾ cup (200 g) Greek yogurt
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • ¼ teaspoon green pepper

For the spicy roasted mushrooms

  • 4 cups (300 g) fresh oyster mushrooms (chestnut mushrooms, white button mushrooms, or portobello mushrooms work very well too), cut into 1.2 inches (3 cm) pieces
  • ¼ cup (55 ml) extra-virgin olive oil
  • 1 garlic clove crushed
  • 2 teaspoons (5 g) cumin powder
  • 2 teaspoons (5 g) coriander powder
  • 2 teaspoons (5 g) smoked paprika
  • ¼ teaspoon green pepper
  • ¼ teaspoon sea salt

For the garnish

  • 1 generous handful freshly chopped coriander to sprinkle on top
  • the zest of one lemon to sprinkle on top
  • extra-virgin olive oil to drizzle on top

INSTRUCTIONS

  •  In a food processor (or using the chopper bowl of an immersion blender), add the Greek yogurt, feta cheese, one tablespoon of extra-virgin olive oil, and ¼ teaspoon of freshly cracked green pepper. Blend for 1 minute, until smooth and creamy. Transfer the whipped feta dip to a bowl and store it in the fridge, in an airtight container, for at least one hour (the longer, the better). It will allow for the texture to harden. 
  • Meanwhile, in a bowl, mix together extra-virgin olive oil, crushed garlic, smoked paprika, cumin powder, coriander powder, green pepper, and sea salt. The oil and spice mix is ready!
  • Cut the mushrooms into 1.2 inches (3cm) pieces.
  • Heat a large pan over medium-high heat. Add the mushrooms along with the oil and spice mix and fry until golden, about 10 minutes. Stir regularly to cook the mushrooms evenly.
  • To assemble the dip: in a shallow bowl, layer the whipped feta dip (making swirly waves with the back of a spoon). Sprinkle the roasted spicy mushrooms and don't forget to drizzle the cooking oil for extra flavor!
  • Sprinkle the zest of one lemon and a generous handful o fresh coriander on top.
  • Finish with a drizzle of extra-virgin olive oil. Enjoy with pita bread, flatbreads, or toasted slices of sourdough bread and a chilled glass of dry (Trocken) German Riesling!

NIM KEYS - USEFUL TIPS

  1. The mushrooms need to be cooked over high flame for about 10 minutes to become crispy and "meaty". They will release water, this is normal. Keep frying until the water has evaporated and the mushrooms are golden and crispy. Being patient with the mushrooms will ensure extra umami flavors as well as a depth of texture and taste.
  2. I recommend making the Feta dip in advance and storing it in the fridge in an airtight container for at least one hour (up to the day before). The longer the dip sits in the fridge, the creamier the texture. Just straight out of the blender, the texture will be a bit liquid, this is normal. Storing it in the fridge will help harden it.

NUTRITION

Calories: 345kcalCarbohydrates: 11gProtein: 14gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.003gCholesterol: 46mgSodium: 743mgPotassium: 506mgFiber: 3gSugar: 2gVitamin A: 777IUVitamin C: 3mgCalcium: 311mgIron: 3mg
Keyword oyster mushrooms, spicy roasted mushrooms, whipped feta dip
Did you make this recipe?Don't forget the last step! Leave a comment below to let me know how it went!

Raw oyster mushrooms drizzled with a spicy oil mix

Roasted Spicy Mushrooms layered on top of whipped feta dip on a plate with flatbreads on the side

Leave a Comment & Rating

If you enjoyed this recipe and wine pairing, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always brighten my day! Thank you for your support :)

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments