Things on Labneh, Part 1: Miso-Mushroom Labneh With Sun-Dried Tomatoes
Things on Labneh, Part 1: Miso-Mushroom Labneh With Sun-Dried Tomatoes
Though a staple in Middle Eastern cooking, labneh is often overlooked in home kitchens outside that tradition. With the lush mouthfeel of a soft cheese and the bright, lactic tang of yogurt, it is a remarkably versatile canvas—one that both shines in its simplicity and amplifies the flavours layered upon it.
While labneh is most commonly served with a pool of olive oil and a sprinkle of za’atar, it also makes an exceptional base for warm, savoury toppings. In this series, we explore adaptable ways to let labneh shine, starting with a dish that leans heavily into deep, rounded umami.
Things on Labneh, Part 1: Miso-Mushroom Labneh With Sun-Dried Tomatoes
The first entry in our series features a deeply savoury mushroom sauté, punctuated with sun-dried tomatoes, miso, and roasted garlic. Oil-packed sun-dried tomatoes are one of the great workhorses of a well-stocked pantry. The oil they’re preserved in—rich and deeply flavoured—is just as valuable as the tomatoes themselves. Here, that "liquid gold" is put to good use, amplifying the umami and creating a jammy glaze that clings to the mushrooms.
A mix of mushrooms is encouraged for contrast in texture, but even straightforward cremini mushrooms will yield a dish that’s deeply satisfying.
Miso-Mushroom Labneh With Sun-Dried Tomatoes
Yield: 2 to 4 servings
Time: 20 minutes
Ingredients
- 10 to 12 ounces mixed mushrooms (such as cremini, oyster, or shiitake), torn or sliced into bite-size pieces
- 4 teaspoons neutral oil (such as grapeseed or avocado), divided, plus more as needed
- ¼ cup sun-dried tomatoes packed in oil, finely chopped, plus 2 teaspoons of the oil from the jar
- ½ cup dry white wine (or mushroom or vegetable broth)
- 1½ teaspoons red miso
- 3 cloves roasted garlic, mashed (see Notes), or 2 raw cloves, minced
- 2 teaspoons Italian Salad Dressing in a Pinch Blend
- 1 cup labneh (or thick Greek yogurt)
- ½ lemon, zested
- Fine sea salt and freshly ground black pepper
- ¼ cup toasted walnuts, chopped, for garnish
- 2 tablespoons fresh parsley, torn, for garnish
- Warm pita or crusty bread, for serving
Preparation
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Prepare the Glaze:
In a small bowl, whisk together the wine and miso until the miso is mostly dissolved. Set aside.
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Sear the Mushrooms:
Heat 2 teaspoons of neutral oil in a large skillet over high heat. Add the mushrooms in a single layer and cook, undisturbed, until deeply browned on one side, 3 to 4 minutes. Toss and continue cooking until their liquid has evaporated and they are golden all over, another 3 to 4 minutes. (Work in batches if your pan is small to avoid steaming.) Transfer mushrooms to a plate and immediately season with the Italian Salad Dressing in a Pinch Blend and a generous pinch of black pepper.
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Build the Tomato Base:
Reduce the skillet heat to medium. Add the remaining 2 teaspoons of neutral oil and the reserved 2 teaspoons of sun-dried tomato oil. Stir in the chopped sun-dried tomatoes and garlic. Cook, stirring constantly, until the garlic is fragrant and the tomatoes have slightly darkened, about 2 minutes.
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Deglaze and Finish:
Give the wine-miso mixture a final stir and pour it into the skillet. Return the mushrooms to the pan and increase the heat to high. Cook, stirring to coat, until the liquid has reduced to a glossy glaze, 1 to 2 minutes. Taste and add salt only if needed; the miso and tomatoes provide significant saltiness.
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Assemble and Serve:
Spread the labneh onto a shallow platter or individual plates, using the back of a spoon to create a well in the centre and a slight “lip” at the edges. Sprinkle the lemon zest and a pinch of flaky salt over the labneh. Spoon the warm mushroom mixture into the centre. Top with toasted walnuts, fresh parsley, and an extra drizzle of tomato oil if desired. Serve immediately with warm bread.
Notes
Quick Roasted Garlic: You don’t need an hour for roasted garlic. Wrap cloves in a double layer of foil with a drizzle of oil. Air-fry at 375°F for 18 to 20 minutes until soft.
Miso Substitutions: Red miso provides a deep, fermented funk. If using white (shiro) miso, increase to 2 teaspoons. If you are out of miso entirely, substitute with 1 teaspoon of soy sauce.
Wine vs. Broth: A dry white wine (like Sauvignon Blanc) adds necessary acidity. If using broth, add a squeeze of fresh lemon juice to the mushrooms just before serving to provide that brightness.
Make it Vegan: Swap the labneh for a thick cashew cream or a high-quality plain almond-milk yogurt.