Serving size: 2-4 Servings
Time: 30 Minutes (plus prep overnight)
16 oz plain whole milk yogurt
1 cup rice or white wine vinegar
2 tsp miso
1/4 cup sake or white wine
8 oz box of lion's mane mushrooms
1-1.5 tbsp unsalted butter
Salt (as desired)
Olive oil as needed
Handful of mint leaves
Optional (for serving)
Whole grain or dijon mustard
Pita, lavash, sourdough toast, crackers
Step 01 - Make the labneh the night before: Spoon yogurt into a cheesecloth-lined fine-mesh sieve. Place atop a bowl, bring the ends of the cheesecloth together, and weigh down with something heavy. Drain overnight.
Step 02 - Cut one shallot clove in half, and slice thinly into rounds. Cover with rice wine vinegar (or white wine vinegar) and set aside while you cook. Slice the remaining shallot lengthwise. Boil water.
Step 03 - Place miso in a heatproof vessel and add boiling water. Measure out 1/4 cup of sake or white wine, set aside.
Step 04 - Tear about 10 oz of lion’s mane roughly into 1/2 inch pieces, making sure the mushrooms have enough space on the pan. Melt 1 tbsp of butter in a large skillet on medium-high heat. If a second batch is needed for the mushrooms, add more butter to the pan.
Step 05 - Once the mushrooms have browned, turn down the heat. Add shallots and mix thoroughly with the mushrooms. Pour wine and “miso soup” into the skillet, stirring to distribute, letting it reduce slightly. Taste a piece for tenderness and flavor, salt as needed.
Step 06 - To serve: Spread the labneh on a serving plate, using a spoon in a circular motion to create spaces for olive oil to live. Pour a glug or two of oil on top of it. Pile on mushrooms, then add torn mint leaves to garnish. Add the vinegar-soaked shallots, saving the leftover shallot vinegar for a vinaigrette. Add remaining optional ingredients (if desired) and share with loved ones, by itself, or alongside other mezze dishes.
By: Meech Boakye