April 03, 2023
Mushrooms and Labneh
Mushrooms and Labneh
Rated 2.0 stars by 1 users
Category
Entrees
Servings
3
Prep Time
15 minutes
Cook Time
20 minutes
Labneh is a soft Middle Eastern cheese made from strained yogurt. Chef Mary Lou combines the tangy taste of labneh with the hardy flavors of mushrooms in this delicious vegetarian dish.
Chef Mary Lou Davis
Ingredients
- 1/2 cup Labneh or yogurt
3 cloves garlic, roughly chopped
6 oz Mushrooms. I used a variety of, pink oyster, lion's mane, and blue oyster. But honestly, any mushrooms will work.
- 1/2 bulb Fennel
1 Blood Orange cut into segments. If you can find a blood orange then a regular one will do, or even a grapefruit.
-
2 Tbs True Citrus Orange Ginger
-
1/2 tbs True Lemon
- Red Pepper Flakes
- Oil
- Salt
- Pepper
Directions
Cut fennel in half, remove core and slice long-wise, in 1/4 inch pieces.
In a bowl add fennel ,2 tbs oil, salt, and True Citrus Orange Ginger. Place in a 350 degree oven for 15 min.
While that is going, cut mushrooms into equal bite sized pieces and season with salt and red pepper flakes.
With a sauce pan on med-high heat, saute mushrooms in 1 tbs oil. You want the mushrooms to sit for approx 30 seconds before shaking them. This will help build a nice brown crust.
Cook mushrooms for about 3 min. And then lower the heat to med. Add in the garlic and sauce for 1 min. It should be fragrant but not burnt.
- Take off heat and move aside.
Segment orange/ grapefruit.
In a bowl, add in labneh/ yogurt, True Lemon, and 1 tsp salt.
Assembly
On a plate, place a healthy dollop of your labneh/ yogurt mixture. To that, add on your fennel, then mushrooms. Get your orange/ grapefruit segments and whimsically place them.
- Top everything with a drizzle of olive oil and flakey salt.