Last week, I hosted a ‘gastro-taverna’ themed Greek Supper Club. It’s a genre known for it’s new, inventive dishes. You’ll find gastrotavernas in Athens and Thessaloniki and this movement is spearheaded by a collection of young, adventurous chefs.
This dish is inspired by them. We have roast mushrooms over a bed of cheezy bechamel and garnished with slices of pastourma.
Pastourma is air-dried salt cured beef that’s finished with spices. It’s best thinly sliced, great on it’s own as part of a meze platter, in phyllo pies, with eggs or today – with mushrooms.
Roast Mushrooms With Pastourma
Course: AppetizersCuisine: GreekDifficulty: Easy4
servings10
minutes20
minutesIngredients
- Bechamel
1 Tbsp. AP flour
1 Tbsp. unsalted butter
1 cup warm milk
1/2 cup grated Graviera (gruyere or other sharp cheese)
salt and white pepper to taste
pinch of nutmeg
- For the Mushrooms
2 1/2 lbs. mixed mushrooms (Cremini, King, Oyster, Shimeji)
1/4 extra virgin olive oil
2 cloves of garlic, minced
4 sprigs of thyme
salt and pepper to taste
hand-torn slices of pastourma
Directions
- In a medium pot, add your butter over medium heat and once melted, add the flour and stir for 3 minutes. Add the milk while whisking and continue to stir until the sauce has thickened (about 5 minutes). Take off the heat, add the cheese and stir in. Add salt and pepper to taste + a pinch of nutmeg. Allow to cool/keep warm.
- Pre-heat your oven to 450F. Place a sheet of parchment on a baking tray and place the mushrooms on it. drizzle with olive oil, add garlic and thyme and toss to evenly coat.
- Place in your pre-heated oven and roast for 15 minutes then take of oven and toss. Place back in the oven and roast for another 10-15 minutes or until edges are golden.
- Take out of the oven, season with salt and pepper.
- To plate: spread bechamel on the bottom of a plate/platter and top with warm mushrooms. Garnish with pastourma and serve.