Trahana With Mushrooms Recipes

SIMPLE TRAHANA SOUP WITH LEMON AND OLIVE OIL

Steps:

• In a medium soup pot heat 2 tablespoons of olive oil over medium heat and add trahana. Stir until coated with oil, about 1 minute. Add water or stock and bring to a boil. Add salt and pepper to taste, reduce the heat and simmer, stirring often, until trahana is tender and nutty tasting and the broth slightly thickened, 15 to 20 minutes if using home-made bulgur trahana (if you use semolina or flour trahana the time will only be 8 to 12 minutes and the mixture will be more like a porridge).
• Remove from heat and stir in lemon juice. Spoon into bowls and top with a drizzle of olive oil and a tablespoon of crumbled feta. Garnish with plain yogurt if desired and chopped fresh herbs such as mint, parsley or dill.

GREEK CHICKEN & TRAHANA: READY IN UNDER 45 MINUTES!

Steps:

• Season the chicken drumsticks on both sides with salt and pepper.
• Heat a large skillet or pot over medium heat and add ¼ cup of olive oil.
• Place the chicken in the skillet and brown 5 minutes on all sides.
• Reduce the heat to medium-low and add the onions. Cook until the onions are soft and golden. About 10 minutes.
• Add the grated garlic and warm through for a few seconds.
• Add the chicken stock and bring to a boil.
• Add the diced red peppers, the trahana, the chili flakes, salt, and pepper.
• Reduce the heat to medium-low and cook for 8-10 minutes or until the trahana is al dente. There will still be liquid in the pot. The tarhana will soon absorb it all. Remove from the heat.
• Garnish with chopped mint and feta cheese. Taste and adjust seasoning if needed.

TRAHANA WITH MUSHROOMS

Steps:

• Place dried mushrooms in a bowl or in a pyrex measuring cup and pour on 3 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth or with a double thickness of paper towels, place it over a bowl and drain mushrooms. Squeeze mushrooms over the strainer to extract all the liquid, then rinse them in several changes of water to remove sand. Chop coarsely and set aside. Combine mushroom soaking liquid with additional vegetable or chicken stock to make 7 cups. Add salt to taste if stock is not already seasoned. Transfer to a saucepan and bring to a simmer.
• Heat one tablespoon of oil over medium heat in a large heavy skillet or wide saucepan and add onion. Cook, stirring, until just tender, about 5 minutes, and add dried and fresh mushrooms. Cook, stirring, until mushrooms begin to release liquid, about 3 minutes. Add garlic, thyme and a generous pinch of salt. Cook, stirring, until mushroom liquid has just about evaporated, and add the remaining oil and the trahana. Cook, stirring, until trahana is coated with oil.
• Stir in wine and cook over medium heat, stirring, until wine is no longer visible in the pan. Stir in a ladleful or two of simmering stock, enough to just cover trahana. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful of stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when trahana is almost dry, for 15 to 20 minutes, or until trahana is tender. Taste and season with salt and pepper.
• Add another small ladleful of stock to the trahana. Stir in parsley and Parmesan if using. The trahana should be creamy. Serve at once in wide bowls.

SPICY TRAHANA SOUP WITH FRESH SEAFOOD

Steps:

• Fill a large wide pot with wine to a depth of l inch (2.5 cm). Place the mussels in a steamer basket and place the basket in the pot. Cover, bring the wine to a simmer over medium-high heat, and steam until the mussels have opened, about 5 minutes. Discard any that haven't opened. Strain the cooking liquid through a fine-mesh sieve or coffee filter and set aside. Remove the mussels from their shells, keeping a few in the shell as a garnish.
• In a large skillet, heat 2 tablespoons of the olive oil over high heat. Add the shrimp and mussels, and sear until the shrimp turn bright pink. Remove from the heat and set aside.
• In a soup pot, heat the remaining 6 tablespoons (90 ml) olive oil over medium heat. Add the trahana, and stir to coat with the oil. Cook for 2 minutes. Stir in the garlic and red pepper flakes.
• Add 1 cup of wine and 1 cup of mussel steaming liquid or clam juice. As soon as it starts to evaporate, add 6 cups (1.4 L) water and the tomatoes and cook over medium heat until the soup starts to thicken and the trahana softens. Season to taste with salt and white pepper. Add the mussels, shrimp, and any juices that have collected in the bowl or skillet to the pot. Mix gently. Stir in the lemon juice, feta, and parsley, if using. Remove from the heat.
• Garnish the soup with steamed mussels in their shells and parsley and serve.