Borƒni gƒrch (mushroom hors d'oeuvre)

Yield: 3 Servings

Measure Ingredient
1 pounds Fresh mushrooms
1 large Onion, chopped
3 tablespoons Butter
¼ teaspoon Salt
1 dash Pepper
¾ cup Yogurt
½ teaspoon Dry mint



Wash, clean and chop the mushrooms. Saute the mushrooms and the onions in the butter until golden. Remove and let cool. Add salt and pepper and yogurt, mix well. Decorate this with dry mint and serve cold. This may be served on toast or crackers.

Source: In a Persian Kitchen typed by Leonard Smith

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