Prep time: 10 minutes

Cook time: 10 minutes

Serves: 4 as a side dish

Calories: 866

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These mushrooms in yoghurt are quick and easy to make and are a wonderful filling for pita bread with falafel, or in a sandwich.  This dish also works as a dip, but is yummy enough just to eat as is! Dill and mint add tremendous flavour to the mushrooms, and I find I can just warm up the leftovers for  a delicious yoghurt-based pasta sauce!


  • 4 tablespoons unsalted butter
  • 4 garlic cloves, minced/ 2 garlic cloves minced (6- divided)
  • 4-5 shallots, finely chopped
  • 200g mushrooms, sliced
  • black pepper, freshly ground
  • ½ teaspoon fine sea salt
  • 1 cup yogurt
  • 3 tablespoons fresh cream Click here to buy
  • 4-5 tablespoons fresh dill, finely chopped
  • fresh mint leaves



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  1. Melt butter in frying pan over medium-low heat. Add the garlic and shallots and cook until they begin to soften for 3-4 minutes.
  2. Add the mushrooms, salt, pepper, and stir. They will absorb the butter immediately; resist the urge to add more butter, because they will eventually release juice into the pan. If the mushrooms begin to stick, lower the heat a little and add 1 tablespoon water. Cook until the mushrooms are soft, about 3-4 minutes. Turn off the heat.
  3. Quickly whisk the yogurt to remove any lumps. Add fresh cream, salt, garlic, dill, mint leaves, black pepper, and mix.
  4. Add the mushrooms into the yogurt mixture and stir to coat.
  5. Refrigerate it for an hour and serve with Falafel or Pita Bread.


Critical Ingredients: While dill really adds flavour, you could substitute fresh mint for dill. The rest of the ingredients are commonly available.


Mushrooms in Yogurt Cream with Dill


Mushrooms in Yogurt Cream with Dill

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