Oyster Mushrooms on Lemon Feta Cream with Rye Crumble

Instructions

1. 1

   Prepare the crunchy crumble

   Crumble the rye bread into small pieces. Toast the pumpkin seeds in a dry pan over medium heat for about 1 minute. Add 5 ml olive oil and the bread, then toast, stirring occasionally, for 3–4 minutes until the crumbs are golden and crunchy. Set aside.

   
2. 2

   Mix the feta cream

   Crumble the feta into a bowl and mash it with a fork together with the Greek yogurt, lemon juice, and grated lemon zest. Finely grate the garlic and stir it in. Add 5 g chopped dill and mix to make a thick cream.

   
3. 3

   Tear the oyster mushrooms

   The oyster mushrooms should be clean and dry; wipe away any dirt with a paper towel. Tear larger mushrooms along the grain into strips about 2–3 cm wide, leaving smaller ones whole.

   
4. 4

   Sear the mushrooms until golden brown

   Heat a large pan over medium-high to high heat. Add 10 ml olive oil and arrange half the mushrooms in a single layer. Let them cook undisturbed for 2 minutes, then turn them and cook for another 2–3 minutes, until they have darker golden edges and are not watery. Remove them and repeat with the remaining half and the remaining 10 ml oil. Return all the mushrooms to the pan, season with salt and pepper, and toss.

   
5. 5

   Arrange and serve

   Spread the feta cream over a shallow serving platter. Arrange the warm seared mushrooms on top, then sprinkle with the rye and seed crumble and the remaining 3 g chopped dill. Serve immediately so the crumble stays crunchy.