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Milk-Cup Red Mushrooms in a Saucepan

Course: Side Dish
Cuisine: Cypriot
Keyword: Food Recipes, Pleasures, Veggies

Ingredients

  • 1 kg Red Wild Mushrooms
  • 50 ml EVOO , Extra Virgin Olive Oil
  • 2 teaspoons Dry Oregano , crushed
  • 60 ml Greek Brandy , Metaxas preferably
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons Sea Salt
  • ½ teaspoon freshly ground Black Pepper

Instructions

  • Take a large bowl and fill it with water. Add the flour and mix well. Add the mushrooms and gently toss. The flour will help get rid of the dirt. Place each mushroom on running water and gently make sure that the dirt is gone. Place in a colander facing down so that the mushrooms dry as much as possible.
  • Take a large saucepan and place on medium-high heat. Add the oil and wait for a minute or two to heat up.
  • Add the mushrooms facing up and sauté for 3 minutes. Turn on the other side and sauté for further 3 minutes.
  • Pour the brandy and swivel the pan for the alcohol to ignite. Toss and let the alcohol evaporate. Sprinkle with the oregano and season with salt and pepper and serve.