These creamy spicy harissa mushrooms are perfect on toast for breakfast or brunch but also make a delicious side dish with steak or pork. They're quick and easy to make and full of flavour.
If you like spicy food then why not give these creamy mushrooms a try! I used a lovely smokey Tunisian harissa this time that went really well in the creamy sour cream sauce. I think they are a brilliant choice on toast for breakfast.
Ingredients for Creamy Harissa Mushrooms
If you want to make these harissa mushrooms then this is what you'll need:
- Mushrooms - I just used standard white supermarket mushrooms but chestnut or sliced portobello mushrooms would be lovely too.
- Shallots - Feel free to use onions instead. The sauce has loads of flavour from the harissa so it won't really make much difference to the taste.
- Garlic - Garlic is brilliant with mushrooms so I like to add plenty.
- Harissa - Different brands of harissa can vary so much in flavour. I used Lamiri harissa which is very spicy and quite smoky. If you use rose harissa it will be milder. The best thing to do is to add a little, taste and then add a little more so you get the spicing just right!
- Sour cream - Sour cream has a lovely tangy flavour. If you don't have sour cream you could use a little double cream instead.
- Seasoning - A little salt and pepper
- Parsley - I love to add some fresh herbs at the end but if you don't have fresh herbs, add some dry parsley along with the sour cream
How to make creamy harissa mushrooms
These harissa mushrooms are so easy to make. Just heat some oil in a large frying pan. Cook the shallots (or onions) gently. When lightly browned, add the garlic and mushrooms.
When the mushrooms seem almost ready stir in the harissa, sour cream and seasoning. Once it's hot and bubbling, stir in some fresh parsley if you have it and serve.
Can you adapt the recipe?
Yes of course! You can use different types of mushrooms. You could even add some extra vegetables - a little spinach would be nice. These are harissa mushrooms but if you don't have harissa paste you could use a different paste. I think Cajun paste would be lovely to make this recipe into Cajun mushrooms instead for example!
Storing the leftovers
If you have any leftovers just store them in the fridge and then reheat in the microwave or in an ovenproof dish in the oven.
Recipe
Creamy Harissa Mushrooms
Equipment
Ingredients
- 1 tablespoon vegetable oil or light olive oil
- 200 g mushrooms sliced
- 3 shallots finely diced
- 2 garlic cloves crushed
- 1.5 tablespoon sour cream
- 1 teaspoon harissa add more to taste!
- pinch salt
- pinch pepper
- 2 tablespoon fresh parsley roughly chopped
Instructions
- Heat the oil in a frying pan and gently cook the shallots (or onions) for about 5 minutes. Then add the garlic and mushrooms. Stir fry.
- When the mushrooms are almost ready stir in the harissa, sour cream, salt and pepper. Add the fresh parsley at the end.
- Serve on toast topped with fresh herbs or as a side dish.
Notes
Nutrition
More recipes you might like
If you like this harisssa recipe, why not try one of these other recipes that uses harissa:
- Harissa pasta with roasted vegetables
- Harissa chicken traybake
- Harissa chicken salad
- Air fried cabbage wedges with harissa
- Air fried sweet potato wedges with harissa
Keep in touch
Do let me know if you make this recipe or any of my other recipes. I love to get feedback from readers.
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CB
We love these creamy harissa mushrooms. They're so full of flavour and perfect for a spicy breakfast.