Ingredients
Equipment
Method
Instructions:
- Start by thoroughly washing your mushrooms under running water. Pat them dry with a paper towel and slice them into thin pieces. Mince the garlic and ginger, and chop the parsley and chives, setting them aside for later use.
- In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the sliced mushrooms, garlic, and ginger. Sauté for about 5-7 minutes or until the mushrooms are tender and have released their moisture. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- In a mixing bowl, combine the Greek yogurt, lemon juice, and the remaining 3 tablespoons of olive oil. Whisk together until the mixture is smooth and creamy. Add salt and pepper to taste. You can adjust the lemon juice for acidity according to your preference.
- Once the sautéed mushrooms have cooled slightly, add them to the bowl with the yogurt dressing. Toss in the chopped parsley and chives. Gently mix everything together until the mushrooms are well-coated with the dressing.
- Transfer the salad to a serving dish. You can garnish it with additional herbs or a drizzle of olive oil if desired. Serve immediately, or chill it in the refrigerator for 30 minutes to let the flavors meld together.
Notes
- For a vegan option, substitute the Greek yogurt with a plant-based yogurt alternative.
- Add nuts like walnuts or almonds for an extra crunch and healthy fats.
- Include mixed greens for a heartier salad.