This cold Aegean meze is made by lightly sautéing button mushrooms with onion and dill in olive oil, then brightening them with lemon. It comes together quickly with a few ingredients and is easy to serve at a gathering.
Heat the olive oil in a skillet. Add the finely chopped onion and sauté over low heat until softened.
Add the sliced mushrooms to the skillet and cook over medium heat, stirring occasionally, until they release their liquid and it evaporates.
Add the salt, black pepper, and lemon juice, then cook for a few more minutes.
Remove the mushrooms from the heat, sprinkle with finely chopped dill, and serve once cooled.
Important: Mushrooms naturally release liquid as they cook. Continue cooking until most of it has evaporated. Allergen note: This recipe contains no common allergens.
Su miktarını azaltınca kıvamı toparladı. Pişirme süresi fırınıma göre 10 dakika uzun sürdü. Tarifte yazan sıcaklık bende biraz yüksek geldi, kısarak denedim.
Hamur bir türlü toparlanmadı, un eklemek zorunda kaldım. Karıştırırken fazla çırpmışım, dokusu sertleşti. Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı.
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