Mushroom and yogurt sauce
2 can mushroom or 50 dkg fresh mushroom (cut in slices)
1 medium onion
3 tsp paprika (ground red pepper)
2 tsp black ground pepper
2 tsp salt
2 tsp marjoram
2 bay leafs
250 gr yogurt or 200 gr sour cream
1 tbsp corn flour
1 cloves smashed garlic.
parsley to taste
1.Cut the onion and the mushroom into pieces. Put cooking oil in a pan and fry the onion. When the onion looks soft, add the ground red and black pepper to it. (You should pull off the saucepan from heat when you add this ingredients) Mix it well.
2. Add the mushroom, marjoram, bay leafs and 4 dl water. Cover with a lid and bring it to boil on low heat. Stew the mushroom until is soft, add more water if need.(15-20 minutes) Add the salt.
3. Mix the garlic, yogurt and corn flour. Add one tbsp from the hot mushroom sausage, stir it well and add to the mushroom sausage. Stir it well and bring to a boil on low heat.
4. Cut the parsley leaves and add to the sausage.