Roast Mushrooms With Pastourma
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.
4
servings
10
minutes
20
minutes
- 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
- 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…
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