St George’s Mushroom

• 300 g (10 oz) St George’s mushrooms
• 50 g (2

Sauté the mushrooms, parsley, herbs and seasoning for 5–10 minutes in the butter. Allow the juices to evaporate. Add the yogurt and simmer for 15 minutes until the yogurt has been absorbed. Do not let it boil or the yogurt will coagulate.

Jeff and Jenny Stone, who gave me this excellent recipe, suggest serving it with a bean flan or as a starter with toast or croutons.