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Greek Mushroom Pilaf
5 from 1 vote
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Greek Mushroom Pilafi

Another simple dish that’s perfect for lent, but also for vegans and vegetarians. It’s an easy recipe to fix on a weeknight. Greece, a mountainous country, is a mushroom-lovers paradise. Many mushrooms grow in the wild, but there are also a few companies that have made a thriving business out of cultivating them.
Course dinner, Lunch, meze, starter
Cuisine Greek, Greek cuisine, Mediterranean diet, vegan
Keyword Diane Kochilas, Greek wine, mushrooms, pilaf, risotto
PREP TIME 10 minutes
COOK TIME 45 minutes
SERVES 4

Ingredients

  • 4 tbsp. extra virgin Greek olive oil
  • 1 lb. / 500 g button mushrooms or cremini trimmed, wiped or rinsed, and sliced thin
  • 2 red onions finely chopped
  • 2 garlic cloves finely chopped
  • 1 cup Arborio Carnaroli, or Greek “glasé” rice (available in Greek specialty shops)
  • ½ cup dry white wine
  • 3 cups vegetable broth
  • 3 sprigs fresh thyme little leaves only
  • 3 sprigs fresh oregano or marjoram leaves only, finely chopped
  • 1 tsp. pink peppercorns
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat 1 tbsp. olive oil in a large skillet and sauté the mushrooms until soft but al dente. Remove from heat and set aside.
  2. In a large, deep skillet or wide pot, heat the remaining 3 tbsp. of the olive oil over medium flame and add the onions. Season with a little salt. Cook over low heat for about 15 – 20 minutes, until the onions turn a deep golden color. Add the garlic, stir to soften for a minute, and immediately add the rice. Stir all together, to coat the rice in the oil.
  3. Add 1 cup of the vegetable broth. Stir until absorbed. Add the wine and cook, stirring occasionally, until absorbed. Stir in the mushrooms and all their pan juices. Add as much of the remaining broth, 1 cup at a time, as needed to finish cooking the rice, which should be soft but al dente. Season to taste with salt and pepper and stir in the herbs. Remove and serve, garnished with the pink peppercorns.

Notes

Note: You may add cheese to this dish (but it won’t be Lenten or vegan then). Several tablespoons of creamy Greek feta, grated kefalograviera or kefalotyri, or parmesan cheese would work beautifully. The feta adds a whole other dimension.

 

Watch my YouTube video of this recipe HERE.