Wild Mushrooms with Dukkah and Parsnip Skordalia

Mixed wild mushrooms are a real treat! However you can still make this recipe without them, substituting in a mix of button, Swiss brown or Portobello. Just cook for a little longer as these will have more moisture than a wild medley.

Main Image

Ready in: 25mins

Prep: 10mins

Serves: 2-3



500g parsnips 

2 garlic cloves 

20g finely grated Parmesan cheese 

3-4 Tbsp milk 

2-3 Tbsp butter or olive oil 


Wild mushrooms 

2 Tbsp butter 

250g mixed wild mushrooms  

1-2 cloves minced garlic 

4 Tbsp parsley leaves 

2 Tbsp lemon juice 

Tbsp dukkah 

20g finely grated Parmesan cheese 


  1. Bring a medium pot of salted water to the boil. Peel and dice parsnip 3cm and cut garlic cloves in half. Cook parsnips and garlic in pot of boiling water for 15-18 minutes, until parsnips are tender. Drain and return to pot with first measure of Parmesan, milk, butter/olive oil and a pinch of salt. 

  1. Mash until smooth, or blend with a stick blender until pureed. Season to taste with white pepper. Set aside and keep warm.  

  1. Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium-high heat. Add butter, mushrooms, a pinch of salt and garlic and cook for 5-6 minutes, until tender.  

  1. Remove from heat, add parsley and lemon juice, stir through and season with salt and black pepper to taste.  

  1. To serve, divide parsnip skordalia between plates. Top with wild mushrooms, sprinkle with dukkah and Parmesan. 

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