For me, a key part of any holiday is the food, and for many years I’ve travelled with a notebook, jotting down notes about the meals I’ve had so I can recreate the dishes back home. This recipe is inspired by a mushroom dish I had in Stoupa, a gorgeous beach resort on the Greek Peloponnese. It was part of a leisurely lunch, overlooking the blue sea, and accompanied by a chilled bottle of Mythos beer. It’s a shame that I’ve not been able to visit Greece this summer, but the delicious memories remain until the next time.
Serves 2 as a side dish
200 g oyster mushrooms (or mixed exotic mushrooms)
1 small shallot, chopped finely
1 big garlic clove, crushed or grated
1 teaspoon fresh thyme leaves
100 ml crème fraiche
2 tablespoons grated parmesan
½ tablespoon olive oil
Preheat the oven to 180ºC/350ºF/gas mark 4.
Heat the olive oil in a large frying pan or wok, add the chopped shallot and sauté over low-medium heat until soft. Add the garlic and cook for a couple of minutes.
Tear any large mushrooms into big pieces.
Turn the heat up in the pan, throw in the mushrooms, and cook for 5 minutes before stirring in the crème fraiche. Add the thyme, and a good grinding of black pepper, then tip the mixture into a small ovenproof dish. Scatter over the parmesan and bake for 20 mins.
This would be lovely with a Greek salad and some crusty bread to mop up the sauce.