Oyster Mushrooms saganaki with cheese

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Oyster Mushrooms saganaki with cheese

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Ingredients

250 gr. fresh oyster mushrooms cut into pieces
6 strips of bacon cut into pieces
1 green onion very finely chopped
250 gr. sour cream
half a glass of wine Moschofilero or assyrtiko
250 gr. kefalograviera cheese and kasseri cheese grated
2 tbsp. Parsley chopped
Sea salt
freshly ground peppers
olive oil
  • Medium

Ingredients

Directions

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Oyster Mushrooms saganaki (prepared in a frying pan) with cheese

Everything you need for your beer or ouzo

 

A special tasty dish that goes well with iced beer or cool ouzo.

In summer, friendly gatherings are more frequent in our cottages or on our balcony and everyone likes saganaki mushrooms. You can also add chopped sausages or other cold cuts if you want.

If you have dehydrated wild mushrooms you can also use them or just canned mushrooms that you will cut into pieces if you do not have fresh oyster mushrooms.

You can also make a different cheese blend that you like. You can also add finely chopped peppers.

The recipe is yours.

Oyster Mushrooms saganaki with cheese

By Marilena Nikolaou, Livadia

Steps

1
Done

In a non-stick pan with a little olive oil, we sauté the bacon, the onion and the mushrooms.

2
Done

Once the liquids released by the mushrooms are absorbed, we add the wine.

3
Done

We allow the alcohol to be absorbed.

4
Done

We add a little salt and we add the cream. We bring to a boil, shaking the pan and we remove from the heat.

5
Done

We transfer the mixture to two fireproof utensils or a large one and we sprinkle with the cheese mixture and the freshly ground peppers.

6
Done

We bake it in a well-preheated oven on the grill until its crust takes on a nice color.

7
Done

Once we take it out of the oven, we add the parsley for a special aroma.

TDriver

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Fish with honey
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