Melt butter in a large saucepan or wok over medium heat. Add onion and cook for 8 minutes or until they are soft and translucent. Stir in the mushrooms, cover with a tight fitting lid, and cook for 8 minutes or until the mushrooms are reduced but still slightly plump.
Remove the lid and stir in the yogurt, lemon juice, parsley, mustard, chili powder and salt. Stir, and add flour if using.
Reduce the heat to medium-low and simmer the sauce without boiling, stirring occasionally, for at least 10-15 minutes — or longer if you want a thicker sauce.
Before serving, add fresh ground black pepper to taste and stir.
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 141 (54%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 41.7mg||13 %|
|Sodium 194.7mg||7 %|
|Potassium 872.5mg||23 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 19.9g|
|Protein 12g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 259
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