Greeks take pride in serving up quality appetizers/mezedes for their friends and relatives. Like most of you, we are in full festive season gear with friends dropping by and dropping in on friends.
One thing you’ll notice about the hospitality of the Greeks is that one never gets the sense of being rushed.
In good mood? Pull up a seat, let me whip up a couple of appetizers and let’s have a few drinks…let’s share your infectious good mood.
In the dumps? What better than to vent, discuss, analyze what’s got you down, what’s pissing you off.
Regardless of the situation…”mi casa, sou casa”…make yourself at home and never feel (or act) like a stranger in a Greek’s home.
Greeks love to talk. Greeks love to eat and often some kind of fuel is required. That is to say some alcohol! Greek wine is now thoroughly enjoyed at the Greek table but the Anise-flavoured Ouzo still gets fair use and regional homebrews of Raki, Tsipouro and Tsikoudia or in Cyprus, Zivania also fill up our glasses (and egos)!
I think many of us are over-thinking appetizers – making them too complicated. There’s nothing wrong with hosting a more formal dinner but let’s not get carried away and start prepping the type of appetizers one would find in a hotel.
Conversely, I cringe at the sight and taste of those processed, frozen & baked, “I’m too lazy to whip up a few appetizers for my guests” -type of commercial appetizer.
Instructions:
“Keep frozen until use, place on a baking sheet and pre-heat oven and bake for 15 minutes”
OR
“Set your microwave to high and cook for 5 minutes”
YIKES!
Here’s a simple rule to follow when making appetizers…offer a few, make’em simple, make them well.
Today we’re going to nibble on mushrooms. Mushrooms are a food item I’ve enjoyed since a child…always liked them – always will.
I recently ordered a new Greek cookbook from Dimitra Vergou titled “Mushrooms – From the Forest to the Kitchen.
Dimitra is from the northern Prefecture of Grevena and although mushrooms can be found all over Greece, Grevena is considered the “capital” of Greece’s mushroom industry.
As far as I know, this book is only available in Greek but if it sells well, perhaps an English edition will be published.
In the meantime, I patiently await the arrival of my new cookbook but in the meantime, allow me to share a simple, deliciois side dise and meze of mushrooms.
Remember…keep them simple but do it well!
Thyme Scented Mushrooms (ΑÏωματικά μανιτάÏια με θυμάÏι)
4 Tbsp. extra-virgin olive oil
1/4 tsp. fresh ground pepper
3 bay leaves
1 Tbsp. good red wine vinegar
12 oz. of button mushrooms, halved
3 sprigs of fresh thyme
coarse sea salt to taste
1 Tbsp. of water (optional)
- In a small, heavy saucepan, combine half the olive oil, the ground pepper, bayleaves and half the vinegar and warm over very low heat.
- Now add the mushrooms, some salt and 2 sprigs of thyme and holding lid in place, shake the pan to swirl and coat all the mushrooms. Continue simmering the mushrooms in their own juices for about 10 minutes or until they just start changing colour.
- Stir occasionally and if too try, add some water into the mix.
- Add the remaining vinegar and olive oil and and set aside for another hour. Adjust seasoning with sea salt and serve with a sprig of thyme as a garnish and serve with some bread and a glass of Greek wine or my current fave…Tsipouro.
54 Responses
Thyme really goes well with “meaty” stuff, especially mushrooms! I love this meze Peter
I’m back here darling… for short… but savouring your appetizers ;D. Hey, I’m not Greek but love to talk, drink, have a chat with good friends and have some of these delicious mushrooms :D
Taking the 16:00 o’clock plane to Canada for some Greek cuisine therapy! I needed it♥
Those mushrooms are just jumping off of the page. I love to see a good, healthy appetizer that isn’t the typical thing.
I’d like to hang out w/ the Greeks for a week or so. Sounds like a good time :)
I agree. we over think appetizers. I would love a simole plate of thes flavorful mushrooms. Thats why I love the Medeterranian cultures mezzes, appetizers, etc. Simple, uncomplicated, and loads of flavor and wow.
Those mushrooms look succulent Peter. I have have mushrooms with thyme before and it is a lovely combination.
Your idea about doing a simple starter or nibbles and doing it well, is a good one.
You’ve made me hungry again. Those mushrooms just pop off the page and they are certainly different than astandard appetizer.
Wow – those mushrooms look incredible. And I think there must be some Greek in me somewhere because that talking, eating, drinking thing sounds perfect to me :-)
Agreed … but I have to admit that I am one of those people that overthinks things. In the end, simple wins out, but it just doesn’t feel right if I don’t overthink, overplan and overextend! Can you say crazy …
These mushrooms look great and I just bought two packs of button mushrooms yesterday that I will probably use this way int he next couple of days.
I love Mushrooms Peter !!! and I love this,look so tasty, you know, I love greeks!!!! Gloria
I, too, have always loved mushrooms and I doubly love them with thyme. :)
I love mushtooms , never adde thyme to them.
Will try them next time and this is so easy to make.
My family love mushrooms, and they like it simple and uncomplicated. Like this one of yours.
Cheers,
Elra
Hi Peter – dropping by after a long absence to find you still making amazing looking things! LOVE mushrooms! We get fantastic chaterelles and even fresh porcini here – can’t wait to try this!
Yeap, most of the time less is more. Alert all troops: ‘shroom craving kicking in! (And no, I haven’t had Greek wine this evening :) )
very simple, very delicious
Hey Peter,Do you have room for an Italian to stop by for some appetizers? I should warn you that we Italians like to talk with our hands … very animated! Your mushrooms look absolutely terrific, and would be devoured quickly in my home. Regarding appetizers, I’m investigating various olive recipes as one of my favorite appetizers are seasoned olives with crusty bread. I’m gravitating toward those spiced with fennel/anise seeds, garlic, and chilis. Do you have any olive recipes? YUM!
Wow, I definitely have to make those!
This is almost exactly how I like to prepare mushroom appetizers. I love sauteeing mushrooms with fresh thyme. I like a little sherry in there too with some garlic. It’s the perfect topping for bruschetta or crostini.
Greeks like to talk and like to eat? What do you know? It seems I’m part Greek? :-D
You’re right about doing something simple and doing it well. I can never understand why anybody would want to buy a BOX of frozen appetizers to serve. It just doesn’t sit right with me.
Mushrooms are one of my favourite appetizers and done like this, I’d gobble them up. Better make a lot of them.
I love mushrooms too, they soak up all of the flavors. We won’t run out of things to talk about as long as you’re feeding me mushrooms and Greek wine.
Enjoyed the story about holiday visits in Greek homes…and the mushrooms look luscious. BTW, what about that new feature on the blog with photos and links to past posts?! I’m jealous. Seriously, great idea and it looks way cool.
Good rules Peter! Simple, freshest ingredients, and do it well. Nice mushrooms!
You need to write a Greek cookbook! Really!
What a great appetizer – the poor mushroom does not get near enough respect!! You Greeks know how to make a tummy happy – Love this
This is a wonderful combination Peter…mezedes should be as yo explained a simple yet tasty affair…this one’s a great start.
Just look at those plump mushrooms. I must try this Peter, as anything mushroom is more than fine with me.
I love the idea of mushrooms with thyme. I bet this tastes fabulous.
These are amazing and simple – the best sort of recipe. I love mushrooms, so I am very glad you have chosen to share this with us!
I’d be happy with just appetizers and drinks! Especially what I have seen on this blog!
“Remember…keep them simple but do it well!” So true!
Man, your shrooms look delicious!
I love fresh thyme. We grow it in our garden, and it is so good.
You are right, a couple of appetizers, a few drinks (you found tsipouro??), talking and good mood, that’s what we like Peter:))
So, I have to try mushrooms with thyme, with a tsipouro or ouzo of course:)
This is so simple and nice! I love appetisers and mushrooms! Very good for the festive seasons when there are many heavy food around ! Your looks very attractive that I wish they were in front of me with a glass of white wine!
Thyme and mushrooms, nice and simple, great on toast!
Cheers
David
yum, those mushrooms remind me of a Spanish tapas I lvoe so much
These look great. I really like thyme-scented mushrooms and often serve them at parties.
I’ll bet these would tempt me even if I didn’t believe that the mushroom is God’s gift… fabulous, Peter.
And I’m all about a few apps and some good conversation. We need to do more of that here in the states.
i totally agree. And a few appetizers on the lighter side, such as these mushrooms, help avoid ruining appetites for dinner. My favorite appetizer to make is roasted red peppers. they are always a hit. I’ll have to add these mushrooms to my repertoire
i totally agree. And a few appetizers on the lighter side, such as these mushrooms, help avoid ruining appetites for dinner. My favorite appetizer to make is roasted red peppers. they are always a hit. I’ll have to add these mushrooms to my repertoire
i totally agree. And a few appetizers on the lighter side, such as these mushrooms, help avoid ruining appetites for dinner. My favorite appetizer to make is roasted red peppers. they are always a hit. I’ll have to add these mushrooms to my repertoire
i totally agree. And a few appetizers on the lighter side, such as these mushrooms, help avoid ruining appetites for dinner. My favorite appetizer to make is roasted red peppers. they are always a hit. I’ll have to add these mushrooms to my repertoire
i totally agree. And a few appetizers on the lighter side, such as these mushrooms, help avoid ruining appetites for dinner. My favorite appetizer to make is roasted red peppers. they are always a hit. I’ll have to add these mushrooms to my repertoire
i totally agree. And a few appetizers on the lighter side, such as these mushrooms, help avoid ruining appetites for dinner. My favorite appetizer to make is roasted red peppers. they are always a hit. I’ll have to add these mushrooms to my repertoire
i totally agree. And a few appetizers on the lighter side, such as these mushrooms, help avoid ruining appetites for dinner. My favorite appetizer to make is roasted red peppers. they are always a hit. I’ll have to add these mushrooms to my repertoire
Great appetizer – thank you for such a warm welcome for apps and drinks – I pulled up my chair – where the hell is my wine?
a nice, cheap and easy app! is it wrong, though, that i have a small weakness for those frozen puff-pastry filled appetizers? only when i’m drinking, of course.
You are spot on with your remarks about appetizers.
Those mushrooms look so meaty.
Peter, they look like the perfect mushrooms.
HI! Peterhow are you?
your recipe is very very delicious
happy sunday :))
So true about the over thinking of appetizers! I like the idea of keeping it simple, keeping it good. These shrooms look delightful.
And my favourite mushrooms are the French (!) “Mushrooms a la Grecque”!!!
so what you’re telling me is kiss. keep it simple, stupid. can do. :)
These look delicious. There’s nothing more earthy than mushrooms and thyme!
Mmmm, wonderful. There is something very right about the pairing of thyme and mushrooms.