Savory Mushrooms with Bell Peppers in Yogurt Sauce
Earthy mushrooms and colorful bell peppers sautéed with onion, deglazed with wine, then finished in creamy yogurt sauce with milk & parsley—rich, vibrant flavors meeting in one simple dish.
Ingredients
- 500 g mushrooms
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 30 g white wine
- 200 g strained yogurt
- 30 g milk
- 3 tablespoons olive oil
- 1 bunch parsley, finely chopped
Instructions
- Prepare the Vegetables
- Wash the bell peppers, dry them with paper towels, and slice them.
- Cut the mushrooms into your preferred size without washing them to avoid excess moisture.
- Sauté
- Heat the olive oil in a skillet.
- Sauté the onion, bell peppers, and mushrooms until softened.
- Deglaze with Wine
- Pour in the wine and let it simmer for about 5 minutes to allow the alcohol to evaporate.
- Prepare the Sauce
- In a bowl, mix the yogurt and milk using a fork until creamy.
- Combine and Cook
- Pour the yogurt sauce over the sautéed mushrooms and vegetables.
- Add the chopped parsley and stir gently.
- Let the mixture simmer for about 5 minutes, allowing the sauce to thicken.
- Serve
- Remove from heat and serve warm as a side dish or light main course.
Flavorful wine & vegetable melding
The white wine lifts the sauté, letting the peppers and mushrooms release their juices; the yogurt-milk sauce then softens and harmonizes the flavors.
Savory creamy texture contrast
Juicy mushrooms and tender peppers coated in smooth sauce; parsley adds freshness; olive oil links everything with warmth
This Mushrooms with Bell Peppers recipe is a simple yet sophisticated dish bursting with vibrant colors and flavors. The creamy yogurt sauce adds a refreshing tang that pairs beautifully with the earthy mushrooms and sweet bell peppers. A delightful option for any occasion!
