Sautéed Mushrooms with Ouzo

The ouzo adds depth and character without overpowering the earthy flavor of the mushrooms.

Ingredients (serves 2–4):

• 500 g fresh mushrooms (white, portobello, or pleurotus), cut into thick pieces

• 2–3 tbsp olive oil

• 2 garlic cloves, finely chopped

• 50 ml ouzo

• 1 tsp mild mustard (optional)

• 1 tsp fresh thyme or oregano

• Juice of ½ lemon

• Salt & freshly ground black pepper

• Fresh chopped parsley, for serving

Instructions:

1. Heat the olive oil in a large non-stick pan over medium-high heat.

2. Add the mushrooms and sauté without stirring too often, so they brown nicely and release their moisture (about 6–8 minutes).

3. Add the garlic and cook for 1 more minute until fragrant.

4. Deglaze the pan with ouzo and let it simmer for 1–2 minutes so the alcohol evaporates. If desired, stir in a bit of mustard for extra flavor.

5. Add the thyme, lemon juice, salt, and pepper. Mix well and remove from heat.

6. Sprinkle with fresh parsley and serve immediately.

Serving Tip

Serve warm, with crusty bread or traditional Greek rusks. Pairs perfectly with ouzo on ice, or with a glass of dry white wine with an aromatic profile.

Wine Pairing from Our Cellar:

Mavropetritis Dry White – with fruity aromas and crisp acidity, it beautifully complements the umami of the mushrooms and balances the anise notes of the ouzo.