Wild Mushrooms on Toast with Horseradish Labneh

Make the labneh by combining the yoghurt with ½ tsp salt and a squeeze of lemon in a bowl. Mix well, then line a sieve with a muslin sheet and set over a separate bowl. Spoon the yoghurt into the cloth, then twist and tighten to let the whey drip out. Twist more to tighten, then leave in the fridge to drain for at least 3 hours. Once nicely firmed, remove from the fridge and stir in the dill and horseradish along with some seasoning, and set aside.
Fry the mushrooms in the oil with plenty of seasoning until coloured, then stir in the butter and garlic. Add the herbs and a squeeze of lemon, and cook for a few more minutes. Spread the labneh generously over the toast, and top with the mushrooms and herbs.

10 mins

2 serving

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