If you’re looking for a simple yet satisfying dish that delivers big flavors with minimal effort, this creamy mushroom and herb skillet with Greek yogurt will win you over. Mushrooms are earthy, onions add sweetness, garlic gives sharpness, and fresh herbs brighten everything. Instead of relying on heavy cream, Greek yogurt lends a luscious, tangy creaminess that makes this dish feel indulgent while staying light. It’s versatile, too—you can serve it over rice, pasta, potatoes, or even spooned onto toasted bread for a rustic appetizer. This recipe is proof that you don’t need a long list of fancy ingredients to create something comforting and flavorful.
Ingredients
2 tablespoons butter
2 medium fresh onions, finely chopped
200 g fresh mushrooms, sliced
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
2 cloves fresh garlic, minced
60 ml (¼ cup) Greek yogurt
1 tablespoon fresh dill, chopped
Extra freshly ground black pepper, for finishing
Cooking Directions
Place a skillet over medium heat and melt the butter until foamy.
Add the chopped onions and sauté for 2–3 minutes until they soften and turn slightly golden.
Stir in the sliced mushrooms and cook for about 5–6 minutes, allowing their liquid to evaporate and their edges to caramelize.
Season lightly with salt and freshly ground black pepper to enhance the flavors.
Add the minced garlic and cook for another minute until fragrant but not burnt.
Reduce the heat to low and stir in the Greek yogurt, mixing until the sauce becomes creamy and coats the vegetables.
Sprinkle in the chopped parsley and dill, stirring gently to combine. Adjust seasoning with more pepper or salt if needed.
Serve warm, garnished with a little extra black pepper. Enjoy as a side dish, or serve over pasta, rice, or toasted bread for a hearty meal.
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