St George’s Mushroom from Wild Food by Roger Phillips
Sauté the mushrooms, parsley, herbs and seasoning for 5–10 minutes in the butter. Allow the juices to evaporate. Add the yogurt and simmer for 15 minutes until the yogurt has been absorbed. Do not...
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Cooking tools:
- Stove
- Skillet
- Wooden spoon
Ingredients
- 100 g (4 oz) sour cream
- 1–2 tablespoons yogurt
- 50 g (2 oz) butter
- 300 g (10 oz) St George’s mushrooms
- parsley, salt and pepper.
- a little grated nutmeg
- a pinch of oregano
- a sprinkle of marjoram
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