Mushroom Bouyiourdi

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Some of you might remember my post with the classic Bouyiourdi with tomatoes, peppers and cheese – baked until everything melds together and awaits your anxious dipping of thy crusty bread.

This spin on Bouyiourdi will also satisfy those who love the act of dunking bread into food. Those of you who like the whole fondue ritual will adopt this dish as well. Sauteed mushrooms, sweet red onions, olive oil, a splash of cream, Graviera cheese, some fresh thyme and some spicy Boukovo (chilli flakes).

Not long ago, one would be hard-pressed to find fresh mushrooms in Greece, other than if you knew enough to seek mushrooms in Greece’s countryside and forests. Five years ago just four companies were cultivating mushrooms in Greece and now there are some thirty-five companies.

I still see some in Greece use canned/jarred mushrooms ( I cringe) but this consumption lessens year by year. The local “manaviko” (green grocer) usually has mushrooms stocked and if not visible, just ask the store clerk to get some from the back fridge. Some Greeks are still worried about eating wild mushrooms that might be lethal but again, cultivated mushrooms come to the rescue.

I’ve loved mushrooms since I was a child. They are so meaty, filling and a great vegetarian alternative to meats. As I wrote yesterday, this is “Tyrini” (Cheesefare) week in Greece (last week of Carnival) and no meat is eaten but vegetables, eggs, dairy and of course, cheeses are consumed. I am not strictly adhering to Tyrini but I think it’s still worth offering some cheese-centric dishes.

This recipe is for two, timely also for Valentines next week? If you want to serve four, double the recipe, etc. Unlike the classic Bouyiourdi (baked with cover on) this version bakes uncovered. The mushrooms are already sauteed with the onion and all you really want to do is warm the ingredients and melt the cheese.

Good crusty bread is mandatory here and again, I encourage to try making your own bread. I’ve been making the AB in 5 master recipe for a year and it’s made me a bread snob (disappointed by the bread served at many restaurants).

I used Cremini mushrooms here but regular button or any other mushroom you desire should work well..just not the canned/jarred variety.

Mushroom Bouyiourdi (Μπουγιουρτί με μανιτάρια)

(for two)

6-7  Cremini mushrooms, wiped with a damp towel & halved or quartered (depending how big they are)

1 heaping Tbsp. of diced red onion

a dash of garlic powder or 1/2 clove of minced fresh garlic

8-10 cubes of Graviera cheese (or a firm Gruyere)

+ slices of Graviera to cover your baking vessel

some extra-virgin olive oil

splash of cream

sprinkle of Boukovo (chilli flakes)

1 sprig of fresh thyme (1/2 tsp.)

3-4 slices of sweet banana or cubanelle pepper

Pre-heated Broiler setting of your oven

pinch of sea salt

  1. In a small saucepan, add a couple of turns of olive oil over medium-high heat and add your mushrooms. Stir to coat with the oil and allow them to cook for a couple of minutes. Stir again and add a little more oil if too try. Now add the onions, garlic, a pinch of salt and stir. Place the cover on and lower the heat to medium-low and simmer for another 5 minutes. Take off the heat and allow to cool a bit.
  2. Cube your Graviera cheeese and add it with your mushroom mixture along with the thyme leaves, a pinch of Boukovo, splash of cream and the pepper slices. Gently toss the ingredients and place in your baking vessel.
  3. Top with enough slices of Graviera cheese to cover the mushroom mixture, a slice or two of green pepper, some thyme leaves and Boukovo. Place uncovered in your oven, about 10 inches from your broiler. Bake until the the topping melts and takes on a little bit of colour.
  4. Carefully remove from the oven, serve hot with some crusty bread and some Ouzo or Tsipouro on ice.

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© 2007-2010 Peter Minakis

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33 Comments for “Mushroom Bouyiourdi”


I am so so going to make this. Looks so so delcious. My hubby has been moaning tha ti am only doing sweets from other blogs, so when i make this he is going to be really chufeed. As he love mushrooms.


Είναι αλήθεια, ακόμα και σήμερα δύσκολα βρήσκεις φρέσκα μανιτάρια στην Ελλάδα, η τουλάχιστον στην πόλη που έμενα εγώ – μόνο μανιτάρια σε κονσέρβες, και δεν τρώγονται.


This is right up my alley with the cremini mushrooms…wow, this looks and sounds delicious with the gooey cheese as well. I am a fan of dipping break into food so I need to give this a try. I think it would be perfect with the cold and rainy weather here.


You’ve appealed to both my insatiable craving for mushrooms AND my inability to resist any dish that begs to be sopped up by a slice of crusty bread. This is perfect Valentine’s day food, Peter!… though I’m not sure I’d want to share!


Φαίνεται πολύ λαχταριστό! Πραγματικά όλο και λιγότεροι χρησιμοποιούν τα μανιτάρια κονσέρβας πια. Έτσι κι αλλιώς δεν έχουν καμιά σχέση με τα φρέσκα, ούτε καν την ίδια γεύση. Μια που στην οικογένεια δεν είμαστε και πολύ του κρέατος, τυπώνω τη συνταγή να τη δοκιμάσω!


Μμμμμ…. πρέπει να είναι πολύ νόστιμο… και το πάντρεμα των υλικών είναι άριστο…. μπράβο


i’m being wounded by the strings of gooey, melted cheese. wounded. fact: nothing involving mushrooms has ever looked so appealing to me.

michael bash


This recipe reads marvelously, and I’m sure it tastes better.. “Bouyiourdi” became popular in Greece a few years ago, and now Peter gives us another fine take on the idea. It’s an interesting word from Turkish, the most common form being “buyrun” meaning welcome, have a seat, join us. The verb is “buyurmak” to welcome, call to join an already seated group. So buyrun to this melted cheese and mushroom delight! It was terrible 30 years ago when mushrooms were only found in cans … yuk. I know people who today say they fear fresh mushrooms; old beliefs die hard.


This is PERFECT! I love mushrooms and anything cooked in a clay pot. My mother still uses canned mushrooms sometimes. I really don’t understand it, but old habits die hard I guess.


Can you believe that it is only been in the past few years that I have grown to love mushrooms. I can’t believe I would be missing delicious dishes like this…and I am a fondue lover.

Κώστας Βόλος


Εξαιρετική συνταγή – και αν δεν μας πολυενδιαφέρουν και οι θερμίδες – αν βάζαμε και λίγο ξεροψημένο μπέικον… μμμμμ!!!!


Okay, so I was just thinking about your original bouyiourdi last week and racking my brain to remember the actual name of the dish … and now this!! This version looks great Peter … I’ve got to get to work trying out some bouyiourdi!