This velvety mushroom yogurt filling is inspired by the classic French duxelles - finely chopped mushrooms gently cooked in butter with shallot until deeply aromatic and concentrated in flavor. To give it a modern, personal twist, we finish the mushrooms with a dash of sour cherry liqueur, adding subtle depth and a dark, fruity note that pairs beautifully with the earthy richness of the mushrooms.

While a traditional duxelles stays simple, this version embraces flexibility. The recipe calls for just a small dash of liqueur - enough to lift the flavors without overwhelming them. That said, our personal preference leans toward a slightly more generous splash; the gentle sour cherry aroma brings a unique, "hidden" character to the dish that always sparks conversation.

Once removed from the heat add chopped parsley and cool prior the mixture is folded into creamy Greek yogurt. This creates a smooth, velvety texture that feels indulgent yet remains perfectly balanced by the yogurt's natural tang.

This filling is meant to be adaptable. Adjust the herbs, play with the liqueur, and shape it to your own palate. Whether tucked into savory crepes or dolloped onto crusty bread, it is elegant, comforting, and quietly unexpected.

We often include thyme for its soft, complex flavor. If you’re a fan of rosemary, it works well here too, but use it sparingly - it can easily dominate the delicate cherry notes.