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Print 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.


  • 1½ tbsp olive oil
  • 2 spring onions, finely chopped
  • 1 garlic cloves, finely chopped
  • 200g mushrooms, thickly sliced
  • Juice of ½ lemon
  • 125ml natural yoghurt
  • 2 tsp dried mint or dried dill
  • Salt & pepper


  1. Heat oil in a large pan, add onion and fry gently until softened (about 10 minutes). Add garlic and cook for another 2 minutes. Toss in mushrooms and cook for 5 minutes, stirring constantly; they should still have some bite to them.
  2. Transfer to a bowl, season well and add lemon juice. Leave to cool. Just before serving, toss in yoghurt and sprinkle with mint or dill.
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