Paprika Mushrooms With Greek-Style Yoghurt |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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I made quite a few changes to suit what I had and personal tastes. I thought it was nice but probably not a 5 star recipe, but thought it was worth sharing. Ingredients:
1 tablespoon butter |
2 spring onions, finely chopped |
1 teaspoon garlic, crushed |
5 medium mushrooms, finely sliced |
1/4 teaspoon chili flakes |
1 teaspoon paprika |
1 tablespoon sherry wine |
2 tablespoons red wine |
2 tablespoons water |
2 tablespoons sun-dried tomatoes (tapanade or paste) |
2 tablespoons greek yogurt |
1 slice toast |
Directions:
1. Melt butter in a medium size saucepan over medium heat.
2. Fry spring onions and garlic for one minute, stirring often.
3. Reduce heat to low and add mushrooms, chili flakes and paprika and cook for one minute, stirring often.
4. Add sherry, red wine, water and sun-dried tomatoes.
5. Simmer for ten minutes, stirring occasionally until of a good consistency.
6. Serve either on or to side of toast with yoghurt spooned over the top.
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