A warm meze of mushrooms sautéed with garlic in butter and olive oil, topped with garlic yogurt, dill and chili butter.
Ingredients
Instructions
- 1
Wipe the mushrooms with a damp cloth and quarter or thickly slice them. Finely chop half the garlic and crush the rest.
- 2
Heat the olive oil and 15 g of the butter in a wide pan over high heat; sauté the mushrooms for 8-10 minutes until their liquid releases and evaporates and they brown lightly.
- 3
Add the chopped garlic and 3 g of the salt, stir for 1 minute, then take off the heat and cool for 5 minutes.
- 4
Whisk the yogurt with the crushed garlic and remaining 3 g salt; stir in half the chopped dill.
- 5
Place the mushrooms in a serving dish and spoon the yogurt over them.
- 6
Melt the remaining 15 g butter, sizzle the pepper flakes for 20 seconds, drizzle over the yogurt, scatter with the rest of the dill and serve warm.
Nutrition
Per serving
| Calories | 140 kcal |
|---|---|
| Protein | 6 g |
| Carbs | 8 g |
| Fat | 10 g |
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