Ingredients
Instructions
- Bake the potatoes at 375 F for 1 hour or until easily pierced with a fork.
- While the potatoes are baking, line a strainer with cheesecloth and set it over a bowl. Add the yogurt and set it aside to drain for about 15 minutes.
- Transfer the drained yogurt to a small bowl and whisk in the mustard. Set aside.
- In a large nonstick frying pan over medium-high heat, saute the onions and garlic in the oil until the onions wilt, about 5 minutes.
- Add the mushrooms, dill, thyme, and nutmeg. Saute until mushrooms are brown and fragrant, between 5 and 10 minutes.
- Remove from heat.
- Stir in the yogurt mixture into mushroom mixture.
- Serve over potatoes.