Postcard From Naxos
Sep 21st, 2008 | By Peter Minakis | Category: Appetizer, Cheese, Fish, Greek, Meze, Mushrooms, Recipe, Seafood
One of the stops I made during my recent trip to Greece was visiting the large island of Naxos. I had no intent on visiting this island until one of my readers extended an invite to witness and be a part of a traditional Greek island wedding.
I thought long and hard but after some coaxing from friends and relatives in Greece, they swayed me to visit Naxos. A “once in a lifetime” experience is how some described this. I’m going to dedicate another post(s) entirely on the wedding so please be patient.
Naxos turned out to be a pleasant surprise for me. I only spent a couple of days there but I can assure you I’ll be back!
It’s a large island and a car is needed to circle the island but what stood out for me was the warmth and genuine hospitality displayed by the locals, affordable pricing, beautiful beaches and great food!
I spent one evening exploring narrow, winding alleys of Naxos, taking in the sights, sounds and smells of the island and of course, taking in a meal.
The taverna that I chose for my meal was called, “To Smyrneiko” and opted to dine here as I saw lots of Greeks ( and Italians) eating here, the place was busy and the covered part of the outdoor eating area had evidence of outdoor heaters.
This last detail told me this taverna operated summer & winter…a sure sign of brisk year’round business!
Upon reaching Naxos, I was delighted to see most of the tavernas sun-drying fresh caught mackerel in the blazing Greek sun.
This sun-dried fish would later be grilled and served to many like me wanting to try a Cycladic specialty called “gouna”.
I first read of Gouna through my blogging friend, Elena of Hungry For Life who describes the process of preparing Gouna in Greek here.
Gouna is first butterflied, spine column removed and then seasoned with sea salt and oregano and sun-dried for three days in the got sun. After that, the fish gets some olive oil, more oregano and black pepper and it’s flash-grilled and served with a wedge of lemon and your favourite accompanying side dishes.
I loved this dish. The seasoning was perect, the oils of the mackerel assured me of a moist fish, grilled mackerel brings out the natural smokyness and I seriously took my time eating one of the most memorable dishes in ages!
For a lack of having a blazing Greek sun, I can’t reproduce this dish for you (yet) but I have a few ideas for recreating Gouna…stay tuned.
However, I can leave with a quick, simple and very delicious recipe for an appetizer I had at “To Smyrneiko”.
My lovely hostess (and server) Eirini recommended that I try the baked stuffed mushrooms and after she assured that they use only fresh mushrooms, I added them to my array of dishes.
As soon as I took a bite of a mushroom, “Ummm” noises could be heard. These mushrooms rocked! As I written previously, I love the Greek dishes that are inspired by the cooking of Constantinople and Smyrna 
and these stuffed mushrooms of cheese with hints of ginger sent me floating with food glee!
As the size of mushrooms and how many you would like serve will vary, it’s impossible to give specific amounts here but this recipe should give enough of a guideline to try these delicious morsels for yourself.
Baked Stuffed Mushrooms
(appetizer)
approx. 12 white button mushrooms (medium sized)
approx. 1/3 cup grated mozzarella 
cheese
1 clove of garlic, minced
1/4 cup melted butter (or olive oil)
grated Kefalotyri (or Romano cheese) to taste
2 tsp. grated fresh ginger
couple of splashes of cream (enough to bind the filling)
3 Tbsp. chopped fresh chives
Preheated pre-heated 350F oven
- Wash or brush the dirt off your mushrooms. Twist off and remove the stems and carefully open the cavity up a little more and reserve.
- In a bowl, add the melted butter, grated mozarella, Kefalotyri cheese, minced garlic, ginger, chives and cream and stir to incorporate. Taste and adjust seasoning with more salty Kefalotyri and some black pepper.
- Now with a small spoon, place some filling into each mushroom cap and place on a greased baking sheet (or other baking vessel).
- Place on the upper middle rack and bake for 20-30 minutes or until the cheese has melted to a golden-brown. Serve imediately hot.
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© 2008 – 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Hey Pete! You stayed until late yesterday! Hehe!, Or have you got up very early in the morning? Well, with the time difference with Spain I can post earlier. I loved this mushrooms stuffed! I like nearly all kinds of mushrooms and cheese and I never tried ginger in savoury dishes by myself but I definately will, thanks for sharing it with us! :-D And looking forward to seeing the Greek wedding at Naxos! Enjoy the sunday! xxNat;-)
Lovely travelogue…but, I’d like to know about the traditional Greek wedding. What did they serve? That must have been great experience.
Love the post! Now….. I want those mushrooms lol….yes wanting AGAIN!
Love those mushrooms. I also love that beach. The water is so clear. We have one beach here where the water is very much like that and for some reason it is always clear like that!
Thanks for thsi great post, I feel like I have been on vacation!
What an amazing trip you had. Those mushrooms look so good. I’ll have to try them myself soon.
a greek taverna on a hot summer’s evening under the grecian night sky can only be regarded as a romantic affair – and that fish does look amazing!
great story. better pictures.. u look grown and sexy! how cute! isn’t traveling the best thing in the world! i finally at a Mediterranean resto here in ATL last week. it had been 3 years too long! wow. how i miss all that great food!
‘Bout those mushrooms. I was going ‘yeah, yeah’ to myself, until I saw the ginger in the recipe? Ginger? GINGER? Oh go on, then. I’m going to have to try them, aren’t I….?
I’ve never even heard of this particular island, but it looks great, and I love it that one of your readers invited you. (The mushrooms look fantastic too!)
I want to take a running dive into that beach right. Followed by a furious diving fork into those mushrooms. Everything looks so amazing!!!
Nat, the hint of gibger here is what attracted me to these mushrooms…they are a wonderful appetizer.
Foodalogue…patience on the Greek wedding.
Jan, I want the mushrooms again too!
Judy, Naxos has some fantastic beaches and I’ll return to explore more.
Gluten-free, more Greek postvards comin.
Kat, the ‘shrooms rock!
Kiwi, I love eating outdoors in Greece for breakfast, lunch and dinner.
Bren, thanks…flattery will get you everywhere!
Forkful, the hint of ginger works here (butter too)!
Kalyn, Naxos is huge…right beside Paros and again, it’s a ‘must see’ island.
Jeff, I wish my holiday was never-ending but hey…to be cont’d next yr.
What gorgeous blue water. I want to be on that beach right now!
Those mushrooms sound divine, I would be very happy if I was served those.
A wonderful trip! I’d love to visit Greece again!
Those mushrooms look delicious!
Cheers,
Rosa
A wonderful trip! I’d love to visit Greece again!
Those mushrooms look delicious!
Cheers,
Rosa
A wonderful trip! I’d love to visit Greece again!
Those mushrooms look delicious!
Cheers,
Rosa
A wonderful trip! I’d love to visit Greece again!
Those mushrooms look delicious!
Cheers,
Rosa
A wonderful trip! I’d love to visit Greece again!
Those mushrooms look delicious!
Cheers,
Rosa
A wonderful trip! I’d love to visit Greece again!
Those mushrooms look delicious!
Cheers,
Rosa
A wonderful trip! I’d love to visit Greece again!
Those mushrooms look delicious!
Cheers,
Rosa
A wonderful trip! I’d love to visit Greece again!
Those mushrooms look delicious!
Cheers,
Rosa
Ginger in the mushrooms? How fantastic!
Pretty lucky to be invited on such a beautiful Island. After reading your post I searched pictures of this place. Now I want to go.
I would never think to put ginger with stuffed mushrooms Peter so I am very curious! They look gorgeous though and I can’t wait to hear about the wedding.
You know I think my favorite beach in the whole world is on Naxos. I really have to go back, glad you enjoyed it too.
Love hearing about Greece! I want some of those mushrooms.
Thanks for the postcard from Greece! Fabulous pictures, as always; I look forward to the next installment! Those mushrooms look great, too.
What a great little adventure you had Peter! And I’m loving all the recipes you brought back to share.
Peter, what a great time you had in Naxos island!!!
You also tried “gouna”?? Perfect, wasn’t it??
As of the mushrooms … lucky you!!
Oooh sexy. And I wasn’t talking about the mushrooms. ;)
Peter, You look so happy in Greece!
Thanks for the mushroom recipe…
they look delicious!
Naxos is a diverse island with its Venetian past. I would have loved to spend more time there with L’il Burnt Toast. Did you try any Citron from the distillery? The mushrooms sound amazing as well:D
Naxos is one of my favorite islands.. This year I went to Paros for 10 days.. very very nice!!!!!
Kisses from rainy Greece!!!!!!!!
Naxos is among my favourite islands and love their graviera.
how wonderful to be invited to a Greek wedding … I can’t wait to hear about it. The baked mushrooms are so cute and dainty!
I have a feeling your Greece shots of sun and blue water will help keep us warm all winter. Love your mushrooms :)
Beautiful fish, beautiful octopus, and it sounds like a wonderful time. I’ve always wanted to go to Naxos – so glad you had the opportunity.
Naxos looks like the place to be Peter! That wonderful crystal clear water and the blue sea… OOooooh I want to be there too!!!! I should plan a holiday to some Greek islands for next summer ;D
Love all pictures here: the hanging octopuses, the dry fish, the mushrooms… I bet the mushrooms are delicious (even with the grated cheese on top)!
It all looks so delicious. I’m ashamed to say Iìve never been to Greece, considering it is so close by I really should make more of an effort.
after your description, i’m a goner for gouna.
sorry, that was very cheesy. i ought to be ashamed. and i am.
thank god i can fill my mouth with a stuffed mushroom and stop this incessantly rambling :)
i was initially kinda grossed out by the octopi (that’s what they are, right?), but then i decided they look completely awesome. i think i prefer them like that rather than swimming in the ocean with me. :)
lovin’ the shrooms.
Holler, loved them…simple yet that hint of ginger makes them special.
Rosa, please do visit Greece, tell then Peter sent ya!
Foodycat, I thought so too!
Helene, isn’t Naxos gorgeous?
Helen, do not put too much ginger in them, just enough to notice it’s there…you’ll luv’em.
Katerina, I have unfinished business, er pleasure in Naxos.
Lisa, they are easy to make…give’em a go.
You’re welcome Marjie, lots more to show.
Pete, my pleasure, mate…bring everyone little closer to Greece.
Elena, had I not read your post on Paros and Gouna, I would have never thought or sought to try it out. I have YOU to thank!
Emiline, you make a grown man blush!
Zaxaroula, I’ve been to Paros too and I spent 1 evening there again…also a wonderful island.
Ivy, I was blown away but the fantastic cheeses of Naxos…sadly I could not bring any back.
Noob, I will write about the wedding in time.
Maryann, they keep me warm too…helps me get through the cold Canadian winter.
Laurie, I urge you to go…friendly locals, affordable, stunning beaches and great food, sold?
Nuria, the octopus and the “gouna (fish) were outstanding and the mushrooms well…cheesy good!
Joanne, from Bari, Ancona or Brindisi…all lead to Greece!
Anna, Gouna was one of the best seafood experiences of my life.
Grace, you’ll get used to the octopi and once you enjoy it’s flavour…look out, you’ll find such sights a culinary beauty.
Love the octos! Did you see anyone thrashing them against rocks to tenderize them? Always wanted to see that. Reminds me (in my mind’s euye) of that scene in Monty Python’s the Holy Grail where the old lady is swinging the cat against the village wall…
I am SO enjoying your Greek holiday posts!! Keep sending sunshine through the food blogosphere!! I havent been to Naxos yet, was right next to it though last year!! (was in Paros)
Bakes stuffed mushrooms are always a favorite starter. That fish is looking mighty good too.!
Those look fantastic!
Ohhhhh… I don’t know which I’d rather have now…. these mushrooms or the jalapenos below! How I wish they were being served to me tonight. But I am not going to the store AGAIN today!
I love mushrooms – and these look particularly good. The mackerel looks gorgeous too – it’s sucha versatile fish.
[...] year during my vacation in Greece, I spent a couple of days in Naxos for a traditional Greek island wedding and then my plan was to visit the island of Sifnos for the [...]