Sertac Dirik served up a tasty mushroom manti (Turkish dumplings with mushrooms, yoghurt and tomato sauce) on Saturday Kitchen.<\/p>\n
The ingredients for the mushroom filling are: 100g portobello mushrooms, 100g button mushrooms, 1 tbsp sunflower oil, plus extra for deep-frying, 100g oyster mushrooms, thinly sliced, 2 tbsp chopped onions, 2 garlic cloves, crushed, 2 tbsp finely chopped parsley, lemon juice, to taste and fine salt, to taste.<\/p>\n
For the dough: 200g plain flour, plus extra for dusting, \u00bc tsp fine salt and 100ml boiling water.<\/p>\n
For the yoghurt: 200g Turkish or Greek-style yoghurt, 1\u20132 large garlic cloves, crushed, 2 tsp lemon juice and fine salt, to taste.<\/p>\n
For the tomato sauce: 1\u20132 vine-ripened tomatoes, halved, 1 tbsp sunflower oil, plus extra for brushing, pinch salt (or smoked salt if not using smoked olive oil), 1 tbsp chopped onions, 2 garlic cloves, crushed and 3 tbsp smoked olive oil (or normal olive oil if using smoked salt).<\/p>\n
To serve: melted butter, for drizzling, sweet pepper flakes, for sprinkling, dried mint, for sprinkling and cooked wild mushrooms (cauliflower or hen of the woods) and pink radicchio, to garnish.<\/p>\n