Mushrooms and Labneh

Ingredients

• 1/2 c

  Labneh or yogurt

• 3

  cloves garlic, roughly chopped

• 6 oz

  Mushrooms. I used a variety of, pink oyster, lion's mane, and blue oyster. But honestly, any mushrooms will work.

• 1/2

  bulb fennel

• 1

  Blood Orange cut into segments. If you can find a blood orange then a regular one will do, or even a grapefruit

• 2 tbsp

  True Citrus Orange Ginger Spice Blend

  2.47 Ounces2.47 Ounces (2 Pack)Add to Cart
• 1/2 tbsp

  True Lemon

  32 Count100 Count500 CountAdd to Cart

• Red Pepper Flakes

  
  

• oil

• salt

• pepper

Directions

1. Cut fennel in half, remove core and slice long-wise, in 1/4 inch pieces.
2. In a bowl add fennel ,2 tbs oil, salt, and True Citrus Orange Ginger. Place in a 350 degree oven for 15 min.
3. While that is going, cut mushrooms into equal bite sized pieces and season with salt and red pepper flakes.
4. With a sauce pan on med-high heat, saute mushrooms in 1 tbs oil. You want the mushrooms to sit for approx 30 seconds before shaking them. This will help build a nice brown crust.
5. Cook mushrooms for about 3 min. And then lower the heat to med. Add in the garlic and sauce for 1 min. It should be fragrant but not burnt.
6. Take off heat and move aside.
7. Segment orange/ grapefruit.
8. In a bowl, add in labneh/ yogurt, True Lemon, and 1 tsp salt.
9. On a plate, place a healthy dollop of your labneh/ yogurt mixture. To that, add on your fennel, then mushrooms. Get your orange/ grapefruit segments and whimsically place them.
10. Top everything with a drizzle of olive oil and flakey salt.