This recipe takes the classic quick-and-easy dish of mushrooms on toast and dials it up a few notches with homemade labneh, garlic and herbs
Ingreadient
- 500g full-fat natural yogurt
- lemon juice, plus extra to taste
- handful of dill, leaves picked and finely chopped
- 1 tsp hot creamed horseradish
- 1 tsp rapeseed oil
- 300g mixed mushrooms (wild, or a mixture of chestnut, oyster, shiitake and portobello), picked through and cleaned
- 20g unsalted butter
- 1 garlic clove, crushed
- 1 tsp finely chopped tarragon or flat-leaf parsley leaves, plus extra to garnish
- 2 thick sourdough slices, toasted
Direction
- To make the labneh, combine the yogurt and ½ tsp of salt with a squeeze of lemon juice in a bowl, and mix well. Line a sieve with clean muslin, a dish cloth or a few sheets of kitchen paper, and set over a separate bowl. Spoon in the yogurt and pull the overhanging cloth up, twisting it a couple of times to tighten it and enclose the yogurt – you’ll see the whey starting to drip out. Give it a few more twists to apply some pressure, then leave to drain in the fridge for at least 3 hrs or ideally overnight. The longer you leave it, the firmer the labneh will be. When you’re happy with your labneh, remove it from the fridge and stir in the dill and horseradish, then taste and adjust with a little more of either, depending on how you like it. Set aside until needed.
- Heat the oil in a large frying pan over a medium-high heat and, once hot, fry the mushrooms with a pinch of salt and some freshly ground black pepper for a few minutes until caramelising and starting to lose their moisture – you’ll want a good amount of colour on them. Reduce the heat slightly and add the butter and garlic, basting the mushrooms in the garlicky butter. Add the herbs and a squeeze of lemon juice, cooking for a couple of minutes more.
- Spread the labneh generously onto the toasts, and top with the mushrooms and more herbs. You’ll have left-over labneh but it will keep chilled for up to two weeks.
