Pic of Persian mushroom salad

Persian mushroom salad

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Persian mushroom salad

Serves 3 25 min
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.


  • 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


Prep time: 5 min
Cooking time: 20 min
  • 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.
  • Step 2

    Toss in the mushrooms and cook for 5 minutes, stirring constantly; they should still have some bite to them.
  • Step 3

    Transfer to a bowl, season well and add lemon juice to taste. Leave to cool.
  • Step 4

    Just before serving, stir in the yoghurt and herbs.

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