In this recipe, the Roasted Oyster Mushrooms are loaded with umami goodness, thanks to the smoked paprika that gives them a meaty kick. And when you add in the salty Feta, zesty lemon zest, and fresh coriander, get ready for a burst of flavors.

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

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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🍷

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

Recipe FAQs

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!

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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!

  • Garlic Crusher
  • Food Processor

For the whipped Feta dip

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

For the spicy roasted mushrooms

  • 4 cups 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 extra-virgin olive oil
  • 1 garlic clove (crushed)
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 2 teaspoons smoked paprika
  • ¼ teaspoon green pepper
  • ¼ teaspoon kosher 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)
  1.  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. 
  2. 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!
  3. Cut the mushrooms into 1.2 inches (3cm) pieces.
  4. 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.
  5. 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!
  6. Sprinkle the zest of one lemon and a generous handful o fresh coriander on top.
  7. 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!
  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.
Appetizer, Snack
Mediterranean
Vegetarian
oyster mushrooms, spicy roasted mushrooms, whipped feta dip

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

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