200g local oyster mushrooms
1 small, local, organic red onion, peeled
a pinch of chopped parsley
salt and pepper
1 tbsp olive oil

For the salsa
a small handful of walnuts
1 small red chilli
2 tbsp olive oil
1 tbsp cider vinegar
1 tbsp lemon juice
a pinch of sumac
a pinch of salt


We work closely with the Newcastle YMCA to bring this beautiful, fresh dish to our customers. It is a project designed to help young people into employment, and increase their knowledge of food and how it is produced. The YMCA recycle Harissa’s used coffee grounds to grow the oyster mushrooms which are then delivered to us freshly picked.


Pick and clean the oyster mushrooms. Quarter the red onion, then separate the layers of onion, drizzle with oil and season with salt and pepper. Roast in the oven at 180ºC for 14 minutes. Sauté the mushrooms and add the roasted onion. Once cooked, toss with the chopped parsley.

For the salsa, toast the walnuts for 10 minutes until lightly browned. Chop the walnuts into quarters. Finely dice the red chilli. Mix the walnuts and chilli in a small bowl with olive oil, lemon juice, cider vinegar, sumac and salt. Season to taste. Dress the mushrooms with salsa and serve.

Richard Brimacombe, Harissa Kitchen

Celebrates local
Celebrates local
Has a low carbon footprint
Has a low carbon footprint
Wastes no food
Wastes no food