Mushrooms with Bell Peppers

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

1. 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.
2. Sauté
   • Heat the olive oil in a skillet.
   • Sauté the onion, bell peppers, and mushrooms until softened.
3. Deglaze with Wine
   • Pour in the wine and let it simmer for about 5 minutes to allow the alcohol to evaporate.
4. Prepare the Sauce
   • In a bowl, mix the yogurt and milk using a fork until creamy.
5. 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.
6. Serve
   • Remove from heat and serve warm as a side dish or light main course.

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!