Best 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.

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.

GREEK CHICKEN WITH POTATOES AND MUSHROOMS

Steps:

• Set oven to 400 degrees.
• Sprinkle the onion slices in the bottom of a large roasting pan.
• Season chicken pieces with salt and pepper, then brown the chicken in a large skillet on both sides for about 6 minutes on each side; place on top of the onion slices along with potatoes in the roasting pan.
• Pour the chicken stock or broth around the browned chicken pieces.
• Then sprinkle oregano all over in the roasting pan.
• In a bowl mix together olive oil, garlic lemon juice and thyme.
• Pour over and around the chicken, mixing together slightly with a wooden spoon to combine with the broth.
• Add in the small button mushrooms around the chicken.
• Cover and bake in a 400 degree oven for about 30 minutes.
• Uncover, mix juices slighty and baste the chicken with a wooden spoon, then return to oven (uncovered) and bake for about 20 minutes more or until the chicken is cooked through.
• *NOTE* if you find that the potatoes are done before the chicken, just remove to a bowl.

PAPRIKA MUSHROOMS WITH GREEK-STYLE YOGHURT

Steps:

• Melt butter in a medium size saucepan over medium heat.
• Fry spring onions and garlic for one minute, stirring often.
• Reduce heat to low and add mushrooms, chili flakes and paprika and cook for one minute, stirring often.
• Add sherry, red wine, water and sun-dried tomatoes.
• Simmer for ten minutes, stirring occasionally until of a good consistency.
• Serve either on or to side of toast with yoghurt spooned over the top.

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.

MUSHROOMS STIFADO (A VEGETARIAN GREEK STIFADO)

Steps:

• In a pot heat olive oil anD cook onion and garlic stirring for 3-4 minutes. Add the mushrooms and the onions. Cook in high heat for 5-6 minutes. Add the wine and after 2 minutes the tomatoes. Salt and pepper stirring carefully.
• Transfer the onions and mushrooms in a pyrex and cook in a preheated oven at 390F for 45 minutes.

GREEK MARINATED MUSHROOMS

Steps:

• Brush mushrooms clean and trim ends.
• Saute mushrooms in the olive oil for 5 minutes.
• Add remaining ingredients and simmer for 10 minutes, over very low heat.
• Remove from heat and allow to cool.
• Then refrigerate at least 6 hours, or a day to give flavors a little time to develop.

GREEK STYLE MARINATED MUSHROOMS

Steps:

• In a large saute pan, saute the garlic in the oil for2 minutes.
• Add the remaining ingredients except the mushrooms; bring to a simmer.
• Add the mushrooms; cover and simmer over low heat for 5 minutes or until the mushrooms are tender, stirring occasionally.
• Put the mixture in a glass bowl or jar.
• Cover and refrigerate1 to 4 days.
• Drain off and discard the marinade before serving.

GREEK STUFFED MUSHROOMS

Steps:

• Put mushrooms, smooth side on top, on a baking sheet that has parchment paper. Cook in a preheated oven of 425 F for 5 minutes. Remove from oven and let cool a little bit. Flip the mushrooms, hollow side on top.
• In a bowl, mix tomatoes, olives, feta, garlic and basil. With a spoon, distribute this mixture in the mushrooms. Keep cooking at 425F 8 to 10 minutes or until mushrooms are tender and hot.

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.

CHICKEN & MUSHROOMS (GREEK STYLE)

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.

EASY GREEK-SEASONED STEAK WITH MUSHROOMS & TOMATOES

Steps:

• Combine Greek seasoning and pepper.
• Rub both sides of steaks with seasoning mix; set aside.
• Heat charcoal 30 min (until coals are covered with light ash) or heat gas grill on High for 10 min with lid closed (alternatively, preheat oven to broil).
• Meanwhile, heat oil in lg skillet over medium-high heat.
• Add mushrooms and garlic; cook and stir 8-10 min or until mushrooms are tender.
• Add tomatoes, toss, and cook 2 minutes more.
• Remove skillet from heat, stir in cheese and season to taste.
• Cover skillet to keep warm; set aside.
• Grill steaks 4" above medium heat for 5-7 min/side or until meat thermometer reads 140F for medium-rare or 155F for medium.
• Let steaks stand 2 min; serve topped with tomato/mushroom mixture.

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 VEGAN ORZO WITH MUSHROOMS RECIPE - (4.6/5)

Steps:

• 1.Place a saucepan on the heat, and heat up the olive oil. After a few seconds add the onion and garlic, and mix, making sure they cook well, but be sure not to let them burn. 2.Next, stir in the tomato paste, and continue to mix so that it blends well with the other ingredients. 3.Now add all the spices, and the mushrooms, and allow the mushrooms to soften, and for their juices to slightly reduce. This will probably take around 10 minutes. 4.Next, add the cooked orzo, lower the heat, and gently mix all the time. Lower the heat to its minimum, and whilst stirring, allow the orzo to mingle with the sauce, spices and aroma. Within a few minutes it will be ready to serve. 5.Garnish with parsley, and a squeeze of fresh lemon, if you wish. 6.Serve with a Greek style salad

GREEK STUFFED PORTOBELLO MUSHROOMS RECIPE

Steps:

• Preheat oven to 400°F. Combine 2 tablespoons oil, garlic, ¼ 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 MUSHROOMS

Steps:

• Melt butter over medium heat in a small saucepan.
• Add mushrooms and saute stirring frequently until mushrooms are limp.
• Stir in remaining ingredients and bring to a boil over medium-high heat.
• Boil, stirring frequently until most liquid is evaporated.