Mushrooms Moldovia

(SERVES 4)

• 450 g/1 1b button mushrooms
• 300 ml/ ½ pt 1 ¼ cups vegetable stock, made with 1 stock cube
• 60 ml/4 tbsp white wine vinegar
• 1 garlic clove, crushed
• 15 ml/1 tbsp chopped mint
• A few grains of artificial sweetener
• 45 ml/3 tbsp very low-fat plain yoghurt
• 2 spring onions (scallions), chopped
• 1 green chilli, seeded and chopped
• Salt and freshly ground black pepper
• 4 slices wholegrain bread

Put the mushrooms in a saucepan with the stock. Bring to the boil, reduce to the heat, cover and simmer for 10 minutes. turn out into a bowl,. Put 60 ml/4 tbsp of the mushroom cooking liquid into the saucepan with the vinegar garlic, mint and sweetener. Bring to the boil. Drain any remaining liquid form the mushrooms, then return them to pan and cook, stirring occasionally, for 10 minutes. Boil rapidly, if necessary, to evaporate any remaining liquid. Leave until cold. Stirring the yoghurt, half the spring onions and the chilli. Season to taste. Spoon into small dishes and sprinkle with the remaining spring onions. Toast the bread on both sides. Cut into triangles and arrange around the edges of the dishes just before serving.