If you’re a fan of Greek cuisine and looking to try something new and unique, look no further than our Frikase with Pleurotus Mushrooms recipe.
This flavorful dish is a twist on the classic Greek recipe, featuring tender pork, aromatic herbs, and meaty Pleurotus mushrooms.
With our easy-to-follow recipe, you’ll be able to recreate this delicious and hearty meal in no time.
Whether you’re looking for a new addition to your weekly meal rotation or want to impress your dinner guests, our Frikase with Pleurotus Mushrooms recipe is sure to satisfy you.
Frikase with Pleurotus Mushrooms
If you enjoy the deliciousness of the Greek traditional dishes but at the same time you prefer a vegan meal, a friend of ours has done a twist to the traditional recipe for Frikase and instead of meat he has used Pleurotus Mushrooms.
Ingredients
- 500gr Pleurotus Mushrooms
- 1 Medium Size Red Onion
- 4 Spring Onions
- 1 Lettuce (Soft and not very large)
- 30gr Fresh Cut Parsley
- 30gr Fresh Cut Dill
- 1 Teacup of White Wine
- 1 Fresh Egg
- The Juice of 1 Lemon
- 1 Teaspoon of Butter
- 10 Teaspoons of HORRAON Ultra Premium Extra Virgin Olive Oil
- Salt and Black Pepper to Taste
- Pre-heated Water
Instructions
- Finely chop your dried onion in small square cubes
- Chop the mushrooms in slices of 1 to 1.5 cm or in cubes
- Finely chop the Spring Onions, the parsley and the dill
- Hand-Chop the lettuce in big crunches
- Mushrooms are NOT to be washed with water but to be cleaned with a kitchen towel if they have dust or soil
PREPARATION OF FRIKASE
- Put a pan on high heat, add the 6 teaspoons of HORRAON Ultra Premium Extra Virgin Olive Oil, and as soon as it becomes slightly heated add the finely chopped dried onion and then the butter.
- Let it cook for 2-3 minutes so the onion can take a nice golden color. Stir softly.
- Add the mushrooms and continue cooking for another 3 minutes. Stir softly.
- Add the wine and continue cooking for about 1 minute so the mixture becomes somewhat creamy and full of aromas.
- Add the finely chopped spring onions, dill, parsley, the crunches of the lettuce, salt, and black pepper to taste, and another 3-4 teaspoons of olive oil.
- Add the preheated water that needs to cover all ingredients and also cover another 3cm of the pan above the ingredients.
- Cover the pan with the lid.
- Let it cook in high heat for the first 10 minutes. And then we continue cooking for another 65 minutes approximately in medium-low heat.
- Check the pan at regular intervals and if additional hot water is needed, we add some. Please remember to be preheated water and not at the temperature of the tap. During our checks, we stir softly all ingredients with a wooden spoon.
- After our dish has been cooking for 60 minutes, we need to check if it has a lot of liquids. If it does, we uncover the pan and let it cook in increased heat for the next few minutes.
- When our mushrooms are soft enough (check them with a fork), start beating the egg with the lemon juice and a hand whisk and add gradually a few tablespoons of the hot sauce from the pan.
- Remove the pan from the heat and add the mixture.
- Then we are shaking the pan softly so the egg and lemon mixture goes everywhere.
- Put the lid on and leave it to rest for another 10 minutes before serving.
Notes
- For more savoury tastes you can add 200gr of white mushrooms to the ingredients for a larger quantity or portions.
- When stirring you must always do it softly.
- If you like lemony tastes then you can add more lemon juice.
- If you like your mushrooms not so soft then you need to cook the dish for less time.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 49mgSodium: 191mgCarbohydrates: 14gFiber: 4gSugar: 5gProtein: 6g
Nutrition information isn’t always accurate.