Mushroom Bravas
Mushroom Bravas - pairs perfectly with an Inverroche Gin & Tonic with dried chillies

Take a look at these yummy snacks ideas from The South African Mushroom Farmers’ Association.

Chorizo & Mushroom Bite Size Skewers

Makes 10 mini skewers


125g chorizo
30 baby button mushrooms
1 large red bell pepper
1 large yellow bell pepper
1 tsp chipotle flakes
½ lemon, juiced
Olive oil


Slice the bell peppers into small bite size squares.

Slice chorizo into rounds. In a large non-stick frying pan fry the rounds until crispy. Remove them and set aside on paper towel but reserve the chorizo oil.

Fry the baby buttons and the bell peppers in the chorizo oil until just done. Season with salt and chipotle flakes. Turn the heat off and add the lemon juice.

Assemble the skewers with 3 mushrooms per skewer and a few pieces of chorizo and peppers. Serve while still warm.


Garlic & Herb Tapas Style Mushrooms on Sourdough Toast


500g baby button mushrooms
1 shallot, chopped
2 garlic cloves, diced
1 red bell pepper, sliced into a small dice
1 yellow bell pepper, sliced into a small dice
Juice of 1 lemon
4 thyme sprigs, leaved picked off
2 bay leaves
1 tsp smoked paprika
1 tsp chipotle flakes
Handful fresh parsley, roughly chopped
Salt and pepper to taste
Olive oil for frying
Crusty bread or toasted sourdough for serving


To a large sauté pan add a drizzle of olive oil over medium high heat.

Add the mushrooms, shallots and peppers. Cook, stirring often until the shallots soften and the mushrooms get some colour and release their water.

Add the garlic, thyme, bay leaves and paprika. Cook for 2 minutes.

Add the lemon juice and season.

Stir to mix well and simmer to bring the flavors together. Remove from the heat and stir in the chopped parsley.

Transfer to a large bowl and serve with toasted sourdough.


Mushroom Bravas 


500g white button mushrooms
500g potatoes
Neutral oil for deep-frying
Fine sea salt
Handful fresh parsley, chopped

For the sauce:

1 x 400g tin italian crushed tomatoes
1 tsp sherry vinegar
1 tsp sugar
1 clove garlic, grated
1 tsp paprika
1-2 tsp Sriracha


To make the sauce:

Place all the sauce ingredients in a small saucepan and bring to the boil. Allow to simmer for 15-20 minutes until the sauce thickens. Remove from the heat and set aside for serving.

Peel and dice the potatoes into 2 cm cubes.

Pre Cook the potatoes in a pot of boiling water until just tender. Drain.

Heat neutral oil over medium-high heat until a thermometer reads 200°C. Transfer potatoes to oil in batches and cook, until golden brown. Using a slotted spoon, transfer potatoes onto paper towel and sprinkle with fine sea salt.

Cut the button mushrooms into quarters and repeat the frying process until they are golden brown. Drain on paper towel and sprinkle with salt while still hot.

Toss the mushrooms and potatoes together with the chopped parsley.

Pile onto plates and serve with plenty of spicy sauce for dipping.

Gin Pairing:
50ml Inverroche Classic Gin
Dried Chillies
150ml tonic water

Fill desired glass with ice and add 2-3 dried chillies. Pour in the Inverroche Classic Gin and top with tonic. 

Gin Pairing Note:
The spicy flavors found in this dish are the perfect complement to the herbaceous, dry flavors in an Inverroche G&T. The fresh and cooling notes of the Inverroche provide a refreshing contrast to the bold and powerful flavors emanating from the mushrooms bravas. The botanicals in this gin lend themselves to be paired with this spicy dish.

Mushroom Bravas

Mushroom Biltong

Suggested equipment: Ezidri Dehydrator

8 Portobello mushrooms
2 tablespoons tamari
1 teaspoon apple cider vinegar
2 tablespoons maple syrup
1 teaspoon smoked paprika


  1. Slice mushrooms (thick)
  2. Combine all ingredients
  3. Marinade mushrooms for 2 – 4 hours
  4. Place mushrooms on a dehydrator tray
  5. Dehydrate mushrooms for 6 – 8 hours
    (or until as dry as you prefer)
  6. Can be kept for up to 2 weeks

*Any mushroom can be used for this recipe


Mushroom Tapenade

Makes 2 medium sized jars


500g mixed mushrooms (half portabellini, half white button)
4 garlic cloves, finely diced
Olive oil for frying
2 Tbsp capers, drained
Juice of 1 lemon
100g kalamata olives, pitted
50g walnuts or pecans
3 anchovy fillets
1 tsp chilli flakes
½ tsp freshly ground black pepper
1 handful italian parsley, stalks removed

Toasted sourdough for serving


Heat a drizzle of olive oil in a large pan and fry them mushrooms until thy have released all of their water and begin to brown. Add the garlic and cook until golden.

Into the bowl of a food processor add the cook mushrooms along with the rest of the ingredients.

Process and pulse until you get a fine mix but do not over mix into a paste.

Serve the tapenade with slices of hot sourdough toast and an extra sprinkle of chilli flakes.


Mushroom Popcorn 


300g baby button mushrooms
½ cup Panko bread crumbs
½ cup biltong dust
1 cup plain popcorn
1 tsp chilli flakes
½ lemon, zested
1 tbsp sesame seeds
2 tbsp hoisin sauce
2 tbsp soy sauce
Olive oil for frying


Blitz the popcorn in a food processor until you’ve made chunky crumbs.

Mix the panko, popcorn crumbs, biltong dust, chilli flakes, sesame seeds and lemon zest in a large mixing bowl and set aside.

In a non stick frying pan add a drizzle of olive oil and sauté the mushrooms until they release their water and begin to brown. Add the soy sauce and hoisin and roll them around to glaze each one. Allow the sauce to reduce and become sticky.

Toss the glazed mushrooms in the popcorn mix making sure each one is well coated.

Serve as a snack in jars or cones at a party or while watching your favourite tv show.


For more recipes visit