back
subscribe
 print
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…….


 

 

Share |
 
Copyright © by Robin Benzle. All Rights Reserved