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  • 1 lb. large mushrooms, thinly sliced
  • 3 T olive oil
  • 1 large onion, finely minced
  • 2 tsp flour
  • 1/2 cup MILK
  • 1 cup YOGURT
  • 1 T minced parsley
  • pinch nutmeg
  • 1/2 cup grated CHEESE or sharp CHEDDAR
  • salt and pepper

Heat oil and lightly sauté onions until soft. Add mushrooms and continue cooking slowly, stirring frequently. When most of the moisture has disappeared, sprinkle in flour and continue stirring until remaining liquid thickens. In a mixing bowl, blend MILK and YOGURT; add salt, pepper, parsley, and nutmeg. Add the mixture to mushrooms and pour into an attractive shallow baking dish. Top with grated CHEESE and dot with BUTTER. Place the dish in a baking tin with about 1/2 inch of hot water at the bottom. Bake at 350º until the top has browned. Serves 4 to 6.

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