Page title and description
Salads
Persian mushroom salad
These fragrant mushrooms go well on top of a pile of brown rice or spelt for a healthy weeknight dinner, perhaps with a few cooked leeks on the side. Or serve them as a starter with pittas to scoop them up.
Ingredients
- 1½ tbsp olive oil
- 1 small onion, finely diced, or 2 spring onions, finely chopped
- 1 garlic clove, finely chopped
- 200g mushrooms, sliced
- juice of ½ lemon
- 125ml plain yoghurt
- small bunch dill, leaves roughly chopped
- 3-4 mint leaves, finely shredded
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
20 min
PT20M
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Step 1
Heat the oil in a large pan, add the onion and fry gently until softened (about 10 minutes for a standard onion, 3-4 for spring onions). Add garlic and cook for another 2 minutes.
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Step 2
Toss in the mushrooms and cook for 5 minutes, stirring constantly; they should still have some bite to them.
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Step 3
Transfer to a bowl, season well and add lemon juice to taste. Leave to cool.
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Step 4
Just before serving, stir in the yoghurt and herbs.
