Garlic Mushroom Sauce

This isn’t the best picture, I added the yogurt when the pan was too hot, so it didn’t incorporate well, but it still tasted amazing over pasta.



7 T Butter (divided by 3 and then 4)

7 Cloves Minced Garlic

1 Medium Shallot, minced

2 T Olive Oil

1 tsp. Dried Thyme

4 C Sliced Baby Bell Mushrooms

1T Dried Parsley

1/4 tsp. Salt

1/4tsp. Pepper

1/4 tsp. Ground Sage

1/4 C Milk

1/3 C Plain Greek Yogurt


-In large skillet, melt 3 T butter over medium heat.  Add in garlic and shallot and cook until lightly brown.

-Add in butter, oil, thyme and mushrooms.  Reduce temperature to medium low, and cook until mushrooms become slightly tender.

-Stir in milk and spices, reduce temp to low, cover and simmer for 15 minutes.  Remove from heat, stir in yogurt.

Serve over favorite pasta.  Enjoy!



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