Greek Mushrooms Recipes

GREEK YOGURT CHICKEN STROGANOFF WITH MUSHROOMS

Steps:

• Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes.
• Pour 1/2 cup chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
• Stir yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.

TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES

Steps:

• To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
• and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Set aside when done.
• If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
• for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
• for the moussaka. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.
• Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce. Set the béchamel sauce aside.
• Now its time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the potatoes first (if you're using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
• . Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you're cutting your pieces.
• Serve the Moussaka with a refreshing Traditional Greek Salad and enjoy over a glass of wine!

NORTHERN GREEK MUSHROOM AND ONION PIE

Steps:

• Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onions. Cook, stirring, until they begin to wilt, and add salt to taste. Turn the heat to medium-low and cook the onions, stirring from time to time, until they are very soft and beginning to caramelize, about 15 minutes. Add the mushrooms, turn the heat up to medium-high, and cook until they begin to sweat and soften, about 5 minutes. Add the garlic and stir together until fragrant, about 1 minute, and stir in the paprika. Continue to cook until the mushrooms are tender and most of the liquid in the pan has evaporated, 5 to 10 minutes. Remove from the heat, taste and adjust salt, and stir in the mint, parsley, feta and freshly ground pepper to taste
• Heat the oven to 375 degrees. Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in 7 sheets of phyllo dough, placing them not quite evenly on top of one another so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the mushroom and onion mixture. Bring the overhanging edges of the phyllo in over the filling, brushing each sheet with more olive oil, then layer 5 more sheets of dough over the top, brushing each sheet with olive oil. Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake for 40 to 50 minutes, until the top is golden brown. Serve warm or at room temperature. Recrisp the crust, if necessary, in a low oven for 10 to 20 minutes

GREEK-STYLE BEEF STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 350°F. Coat each mushroom cap with nonstick cooking spray and place on aluminum foil-lined baking pan. Bake in 350°F oven 15 to 17 minutes or until mushrooms are fork tender.
• Meanwhile, preheat large nonstick skillet over medium heat until hot. Add ground beef, cook 5 to 7 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Add mushroom stems, onion, Greek seasoning, garlic and pepper; cook 3 to 5 minutes or until beef is thoroughly cooked and onion is translucent. Stir in spinach and 1/2 cup feta. Keep warm.
• Evenly divide beef mixture among mushroom caps (about 1 cup each), mounding as needed. Top with tomatoes, remaining 1/4 cup feta and olives. Top with tzatziki, balsamic glaze, salad dressing, red peppers and cucumbers, as desired.

ONE POT GREEK STYLE MUSHROOMS AND LEEKS - MANITARIA GIAHNI

Steps:

• In a large pot add the olive oil and sauté the spring onion at medium to low
• heat for about 2 minutes.
• Add the mushrooms and leek and a bit of salt continue sautéing for another 3-4 minutes.
• Add the tomato and the tomato paste and stir, and then add just enough hot water to partially cover the vegetables.
• Cover the pot and simmer (it should not be boiling for about 30-35 minutes). It should not be watery.
• Remove from heat and let it cool to room temperature.
• Sprinkle with parsley and freshly ground pepper and serve.

GREEK MUSHROOMS

Steps:

• Clean and trim mushrooms.
• Bring all ingredients (except mushrooms) to a boil and simmer 5 minutes.
• Add mushrooms and simmer 10 minutes.
• Cool. May be served at room temperature or reheated.
• Best if made a day ahead.

MANITARIA STIFADO - MUSHROOM AND ONION STEW

Steps:

• Place the dried porcini in a bowl and cover with warm water. Leave to soak for 30 minutes.
• In a large wide pot, heat ¼ cup of the olive oil and add the onions, tossing to coat. Cover and cook over low heat for 25 to 30 minutes, until the onions are tender, translucent, and caramelized.
• While the onions are cooking, clean and trim the fresh mushrooms. Cut the portobellos in half.
• Add all the mushrooms except the porcini to the pot. Add the bay leaves, rosemary, and peppercorns. Toss very gently to combine, cover, and simmer, over low heat for another 15 minutes. Add the porcini and their soaking liquid, strained through a coffee filter or fine mesh sieve, the vinegar and wine. Cook for about 5 to 10 minutes for flavors to meld and pan juices to reduce and thicken.
• While the mushrooms are cooking, bring a pot of water to a rolling boil, season generously with salt, and cook the noodles. Drain.
• Serve the mushrooms over the noodles, garnished with chopped parsley.

GREEK STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, 8 to 10 minutes.
• Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.

GREEK STUFFED PORTABELLA MUSHROOMS

Steps:

• Wipe the mushrooms and place, gill side up, in a greased baking dish.
• Place in a preheated 220*C oven for about 8 minutes.
• Heat the olive oil in a frying pan and saute the onions until soft. Stir in the sundried tomatoes, olives, and chopped spinach. Cook for a few minutes, then add the chopped plum tomatoes and the crushed croutons. Take off the heat and let sit for a few minutes. Crumble in two thirds of the feta cheese.
• Take mushrooms out of oven. Spoon the topping evenly over each mushroom. Crumble the remaining feta cheese over top.
• Return to oven and bake until bubbly and feta on top is slightly browned.
• Serves 3 as a main course or 6 as a starter, depending on how big your mushrooms are.

GREEK STYLE ROASTED MUSHROOMS

Steps:

• Preheat the oven to 200C, 400F, Gas 6
• Brush a little olive oil over each mushroom and arrange, upside down, on a non stick baking tray.
• Mix the tomatoes, onions,garlic,cheese, olives and parsley together and season with salt and freshly ground black pepper.
• Divide de mixture equally between each mushroom. Transfer to the preheat oven and bake for 15 minutes or until the mushrooms are tender and the filling is pipping hot.
• Serve hot or warm. These make great party snacks, or server 2 per person with a crisp salad for light and healthy meal

GREEK-STYLE CHICKEN AND MUSHROOMS

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 10 minutes. Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes. Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper.
• Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.