Mushroom pan with garlic dip

Ingredients for 4 servings:

• 1 kg mushrooms
• 3 tsp rapeseed oil
• 2 tbsp butter
• ½ tsp sweet paprika powder
• salt and pepper
• 500 g yogurt
• 4 ½ tbsp mayonnaise
• lemon juice
• 1 bunch of parsley
• 1 bunch of dill
• 1 bunch of chives
• 1 tsp Metaxa
• 4 cloves garlic

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Thoroughly clean the mushrooms and remove the stems, then finely chop the garlic, dill, chives, and parsley. Mix the mayonnaise with a generous squeeze of lemon juice and the yogurt, then stir in the finely chopped herbs. Season the dip with salt and set aside for a good 90 minutes. Heat the rapeseed oil in a pan, add the mushrooms, and fry until nicely browned. Add the Metaxa and butter. Once the butter has melted, season the mushroom pan with salt, paprika, and pepper. Arrange the mushrooms as desired and serve with a delicious dollop of the dip.