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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- 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.
- 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.
- Quickly whisk the yogurt to remove any lumps. Add fresh cream, salt, garlic, dill, mint leaves, black pepper, and mix.
- Add the mushrooms into the yogurt mixture and stir to coat.
- 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.