Seared Mushrooms with Lemon-Cumin Labneh

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1 pound cremini or mixed mushrooms (like cremini, shitake, and oyster), cleaned, stems trimmed, and cut into ½-inch slices

1 tablespoon freshly grated lemon zest (from 1 lemon)

2 tablespoons freshly squeezed lemon juice (from the single lemon you zested)

½ teaspoon plus ¼ teaspoon ground cumin,

1 tablespoon extra-virgin olive oil or ghee

¼ teaspoon red pepper flakes, plus more to taste

½ teaspoon kosher salt, plus another ½ teaspoon for labneh

1 pinch freshly ground black pepper, plus more to taste

1 cup labneh or thick-style yogurt (such as Greek or Skyr)

¼ cup packed fresh herbs (like dill, mint, cilantro, or basil leaves and fine stems), roughly chopped, for garnish

Crostini, toasted pita or crusty bread, for serving

Directions at food52.com

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