I just bought some Emile Henry brulee dishes because I had plans to make creme brulee for Alona. However the first thing I made was a simple shiitake mushrooms and feta baked dish for one of our breakfasts. When I made my ribs eggs Benedict, I made a side dish of Shiitake Saganaki, which is just mushrooms and feta fried in a skillet with seasonings. This baked mushrooms and feta is almost the exact same thing…except baked.
You can use any mushrooms you want in this recipe, I just chose Shiitake because that is what I had on hand. However white button, or hen of the woods, or chanterelle would all be tasty in this dish.
For seasonings I just used what I would use when making a proper Greek salad. After all, if I’m using feta I may as well keep with the Greek theme. A healthy amount of Greek extra virgin olive oil, a tablespoon of chopped oregano, some salt, and a splash of red wine vinegar is all that’s needed to season this dish.
Baked Mushrooms And Feta
- Baking Dish
- 250 grams Mushrooms I used Shiitake in this recipe, but your mushroom of choice will be fine
- 200 grams Feta Cheese try to find authentic sheep's milk feta
- 1 tbsp Oregano
- 2 tsp Salt
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Paprika I used Spanish hot paprika for this recipe, but it is optional if you want to leave it out.
- Cut the mushrooms into quarters and place in a large bowl.
- Cut the feta into small cubes (about 1 cm) and place into the bowl. Reserve 16 cubes.
- Add the olive oil, salt, oregano and paprika to the bowl and give everything a good toss.
- Divide the contents into 4 baking dishes (I used brulee dishes) and put 4 unseasoned pieces of feta on top.
- Place in the oven at 175 C or 350 F for 20 minutes, or until the corners of the unseasoned feta begin to turn black. Serve immediately.
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