Garlicky Butter-Sautéed Mushrooms with Yogurt

Do not soak the mushrooms; wipe them with a damp cloth or rinse quickly and dry immediately, since they absorb water like a sponge. Trim the dried ends of the stems, then slice the caps and stems together to a half-centimeter thickness. Keep the slices even so thinner pieces do not brown while thicker ones are still releasing water.

Heat a wide skillet without oil, spread the mushrooms in a single layer, and leave them undisturbed for 2 minutes. They will release their liquid and the pan will look wet; keep stirring. After 6–7 minutes, the liquid will have evaporated and the pan will begin to sizzle. Add the butter and olive oil at that point, then add the crushed garlic and stir for 1 more minute. Stir in the salt and black pepper after turning off the heat.

Transfer the mushrooms to a wide plate and spread them in a single layer; piled up, the center stays hot for a long time. Once they have cooled enough to touch, mix them with the strained yogurt, transfer to a serving bowl, and sprinkle chopped dill over the top. Spoon the fragrant oil left in the skillet over the mezze.