2 Reviews

Had a carton of mushrooms in the fridge that had to be used up, so this recipe came into play at the perfect time. The only issue I had with the recipe was the sauce was to thin. Even though I simmered the mushrooms a bit longer then called for in hopes of concentrating the sauce... Next time I will cut back a little on the liquids and see if that helps. My cousin and I used the mushrooms to top our grilled chicken... I didn't want to just spoon the yogurt over the top, so at the last minute I stirred it into the mushrooms. Next time we look forward to trying the mushrooms on some thick slices of grilled French bread as intended. Thanks for posting your recipe Peter. Made and enjoyed for the 75th AUS/NZ Recipe Swap.

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Chef Buggsy Mate April 18, 2013

Very good, made last night as directed, the only thing I didn't do was to slice the mushrooms, I used button mushrooms and left them whole. I used a 250gr packet, and increased the sauce accordingly, by about 3, to give a nice coating sauce without drowning the mushrooms. Its a good rich savoury sauce, and I loved the addition of sun-dried tomatoes. (I used tapanade). I was serving this as a vegetable side dish, so didn't need the toast. It was very much enjoyed, thank you Peter! Made for Australian recipe Swap, November 08

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Karen Elizabeth November 05, 2008
Paprika Mushrooms With Greek-Style Yoghurt