dinner · vegetarian
Mushrooms in fennel and ginger yogurt gravy
Browned mushrooms in a gently spiced, creamy yogurt sauce. Serve with rice or warm flatbread.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Brown the mushrooms in the ghee and set them aside. Soften the finely diced onion in the same pan.
-
2
Stir in the fennel and ginger for 30 seconds, then add the stock and mushrooms and simmer until reduced.
-
3
Take the pan off the heat. Whisk a spoonful of the hot gravy into the yogurt first, so it doesn't split, then stir the yogurt in.
-
4
Season with salt.
