Ingredients
Servings: 4
- 300 g pleurotus mushrooms
- 3-4 garlic cloves, finely chopped
- 2-3 fresh green onions, finely chopped
- 2 tbsp parsley, coarsely chopped
- 1 small glass of retsina wine
- Juice of ½ a lemon
- 4 tbsp extra virgin olive oil
- A pinch of red pepper flakes (boukovo)
- Salt, black pepper
A flavorful appetizer that sets the stage for the main courses, inspired by the tastes of Thessaloniki.
Preparation
Step 1: Prepare the Mushrooms
Start by removing the stems from the mushrooms. If cleaning is necessary, use a damp cloth or a soft brush to avoid absorbing water, which could affect their texture. Dry the mushrooms thoroughly. If they are large, cut them into 2-3 smaller pieces. Slice the garlic into thin pieces, chop the green onions finely, and coarsely chop the parsley.
Step 2: Sear the Mushrooms
Heat a non-stick frying pan over high heat until very hot. Brush the mushrooms with olive oil using a pastry brush and place them in the hot pan. Sear the mushrooms for 3-4 minutes, allowing them to brown on both sides.
Step 3: Add Aromatics and Deglaze
Add the garlic slices and chopped green onions to the pan and continue sautéing over high heat. Stir frequently with a wooden spatula. Once the mushrooms are golden, deglaze the pan with the retsina wine and add the lemon juice. Let the liquids evaporate slightly while adding more olive oil if necessary. Season with salt, red pepper flakes, and freshly ground black pepper. Sprinkle some of the chopped parsley, stirring well to combine.
Step 4: Serve
Remove the pan from the heat and serve the mushrooms topped with the remaining parsley. For a perfect pairing, accompany with toasted bread if desired.
