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
1/4 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!