St George's Mushroom
- 10 ounces St George's mushrooms
- 2 ounces butter
- 1 tablespoon yoghurt - (to 2)
- A sprinkle of marjoram
- 1 pinch oregano
- A little grated nutmeg
- Parsley to taste
- Salt to taste
- Freshly-ground black pepper to taste
Saute the mushrooms, parsley, herbs and seasoning for 5 to 10 minutes in the butter. Allow the juices to evaporate. Add the yoghurt and simmer for 15 to 20 minutes until the yoghurt has been absorbed. Do not let it boil or the yoghurt will coagulate.
Serve with a bean flan or as a starter with toast or croutons.
This recipe yields 2 servings.