Mushrooms In Yogurt Cream With Dill

87
@thepeppercook

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 fora delicious yoghurt-based pasta sauce!

4 as a side dish
4 tablespoons unsalted butter
4 cloves garlic minced ( 2 garlic cloves minced 6- divided )
4 - 5 shallots ( finely chopped )
200 grams mushrooms ( sliced )
black pepper ( freshly ground )
1/2 teaspoon fine sea salt
1 cup yogurt
3 tablespoons fresh cream
4- 5 tablespoons fresh dill ( finely chopped )
fresh mint leaves

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...
See the full directions on my site

Nutritions

Calories
866

Sodium
235mg
9% DV

Fat
66g
102% DV

Protein
24g
48% DV

Carbs
45g
15% DV

Fiber
7g
30% DV

Marinated Taro Root

1812

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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