Yogurt Mushrooms with Paprika
Creamy, spicy mushrooms with a thousand uses.
Ingredients
3 tablespoons butter + a splash of olive oil
1 pound cremini mushrooms, washed, trimmed and quartered
3 cloves garlic, minced
1 teaspoon salt
2 teaspoons good quality Hungarian paprika (hot or sweet)
1 cup Greek yogurt (it’s thicker and creamier than most)
The Recipe
In a medium skillet, melt butter with oil. Saute mushrooms until tender. Stir in garlic, salt and paprika. Add yogurt and heat through. Serves about 4.
Uses: As a side dish; as a topping on cooked chicken, steak or pork; as a filling for baked potatoes; as a topping for steamed broccoli or cauliflower; tossed with pasta; added to soups or stews…….