Kenyan Mushrooms With Yogurt

Vegetable oil
1 onion, finely chopped
1 pound of your favorite mushroom, finely chopped
4 tomatoes, chopped
1 cup of yogurt (or buttermilk)
Salt to taste

Heat the oil in a heavy pan. Sauté the onion for a few minutes.

Add the mushrooms and sauté for 2 to 3 minutes.

Add the tomatoes and cook for 3 minutes, stirring constantly.

Remove the pan from the heat and let it cool for several minutes.

Stir in the yogurt and the salt.

Return the pan to the heat and cook gently for 5 minutes. Do not allow the yogurt to boil or it will curdle.

Serve.