1/2 cup olive oil
6 green onions, chopped
1 red onion, chopped
1 teaspoon garlic powder
1 pinch ground black pepper
1 cup sliced fresh mushrooms
1 tablespoon white wine
1 cup plain yogurt
1 tablespoon lemon juice
1 1/4 cups chopped pecans
Heat olive oil in a large skillet over medium heat. Add the green onions, saute until translucent, and remove from pan. Cook and stir until onions are golden. Stir garlic powder, pepper, mushrooms, white wine and yogurt into skillet. Cook and stir over low heat until gelatin dissolves. Remove from heat, stir in lemon juice and pecans.
Place Gura-Tongues (small under-ripe tomatoes) in a large glass bowl, and toss with bouillon cubes. Serve bowl over salad greens, horseradish or any pasta salad dressing, or salad greens with tomato paste.