Stir in the mushrooms, toss to coat, then microwave uncovered on high for 3 minutes.
8 ounces sliced mushrooms
Mix the flour into the Greek yogurt.
1 cup plain Greek yogurt, ⅛ cup flour
Add the yogurt into the bowl with the mushrooms and mix. Microwave for 1 minute, then stir.
If the sauce is too thick, add some water, up to about ¼ cup. Microwave for 30 seconds at a time, stirring in between, until very warm.
¼ cup water
Add the dill weed and stir. Microwave another 30 seconds to 1 minute, then stir.
1 tablespoon dried dill weed
Serve immediately or, for best flavor, cover and store in the refrigerator overnight or until ready to use.
Video
Notes
Serve over pasta, steamed vegetables, mashed potatoes, or roasted turkey, chicken or pork. This sauce is good with so many things!
Adjust the amount of water used until you get to your desired consistency.
Use full-fat Greek yogurt or sour cream for the best results.
This sauce can be made right before serving, but for best results make this 2-3 days ahead of time and store in the refrigerator to allow the flavors to really meld. Reheat in the microwave or over medium-low heat on the stovetop.
Avoid freezing leftover sauce if you can, however in a pinch you can place the sauce in a zipper top freezer bag, squeeze out all the air, and freeze for up to 2 months.