Labneh with Truffle Oil & Mushrooms

Serves 4 | Prep: 5 minutes | Cook: 5 minutes | Total: 10 minutes

Rich, silky Yaza Labneh gets the gourmet treatment with a drizzle of truffle oil and a few golden seared mushrooms. It’s the easiest “fancy” dip you’ll ever make — earthy, creamy, luxurious, and dangerously snackable with potato chips or warm pita.

 

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Labneh with Truffle Oil & Mushrooms

Rich, silky Yaza Labneh gets the gourmet treatment with a drizzle of truffle oil and a few golden seared mushrooms. It’s the easiest “fancy” dip you’ll ever make — earthy, creamy, luxurious, and dangerously snackable with chips or warm pita.
Pin Recipe

Ingredients
  

  • 1 cup Plain Yaza Labneh
  • 1-2 teaspoons truffle oil white or black
  • 1-2 king oyster mushroom slices or any mushroom, seared in olive oil
  • Olive oil for cooking
  • Salt & pepper to taste
  • Chips pita, or bread for serving

Method
 

Sear the Mushrooms
  1. Heat a small pan over medium-high heat with a drizzle of olive oil.
  2. Add mushroom slices and sear 2–3 minutes per side until golden.
  3. Season lightly with salt. Set aside.
Plate the Labneh
  1. Spread the Yaza Labneh into a shallow bowl or plate, swooshing it evenly.
Add the Truffle Oil
  1. Drizzle 1–2 teaspoons of truffle oil over the labneh.
  2. (A little goes a long way — start light!)
Garnish
  1. Place the seared mushroom slices in the center of the labneh.
  2. Add an optional extra drizzle of olive oil for shine.
Serve
  1. Enjoy immediately with chips (like in the photo), warm pita, crackers, or crusty bread.