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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.

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 & pepper

Method

  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.
  2. Toss in the mushrooms and cook for 5 minutes, stirring constantly; they should still have some bite to them.
  3. Transfer to a bowl, season well and add lemon juice to taste. Leave to cool.
  4. Just before serving, stir in the yoghurt and herbs.
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