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DIJON MUSHROOMS


INGREDIENTS :


500 GRAMS CLOSED CUP MUSHROOMS

2 TABLESPOONS BUTTER

1 LARGE ONION ( chopped )

4 GARLIC CLOVES ( minced )

3/4 CUP WHITE WINE

1 TABLESPOON DIJON MUSTARD

1 TEASPOON DRIED CORIANDER

1 1/4 CUPS NATURAL GREEK YOGURT

1/4 TEASPOON SALT

1/4 TEASPOON GROUND BLACK PEPPER

1/4 TEASPOON PARSLEY


INSTRUCTIONS :


.ADD 2 TABLESPOONS BUTTER INTO A FRYING PAN ON MEDIUM HEAT

.ONCE BUTTER IS MELTED ADD 1 LARGE ONION ( chopped ) AND 4 GARLIC CLOVES ( minced ) AND STIR

.COOK FOR ABOUT 5 MINUTES OR UNTIL ONIONS ARE TENDER STIRRING OCCASIONALLY

.CUT STEMS OFF MUSHROOMS AND ADD MUSHROOMS + STEMS INTO THE FRYING PAN

.COOK FOR 10 MINUTES STIRRING AND OCCASIONALLY TURNING MUSHROOMS

.ONCE THE MUSHROOMS ARE READY REMOVE THEM FROM THE FRYING PAN

.MAKING THE DIJON SAUCE : ADD 3/4 CUP WINE TO FRYING PAN

.ADD 1 TABLESPOON DIJON MUSTARD AND STIR

.ADD 1 TEASPOON DRIED CORIANDER AND STIR

.BRING HEAT TO SIMMER AND COOK FOR 10 MINUTE UNTIL THE SAUCE HAS REDUCED

.TURN OFF HEAT ADD 1 1/4 CUPS NATURAL GREEK YOGURT AND STIR

.ADD 1/4 TEASPOON SALT AND 1/4 TEASPOON GROUND BLACK PEPPER AND STIR

.TURN HEAT BACK ON TO LOW AND COOK SAUCE FOR A FURTHER 5 MINUTES

.SERVE MUSHROOMS ON A PLATE, DRIZZING DIJON SAUCE AND SPRINKLE PARSLEY ON TOP



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