2 pints mixed mushrooms, sliced and/or torn in large pieces (cleaned of dirt)
1/4 cup extra virgin olive oil
1/4 cup minced shallots
1 tsp tomato paste
1/4 cup dry white wine
1 bay leaf
1/4 tsp ground allspice
1 cup chicken or vegetable stock
4 to 5 sprigs fresh thyme leaves
salt and pepper taste
1 cup sour trahana
1 1/2 cups milk
1 1/2 cups water
pinch of salt
shaved Graviera cheese
- Into a large skillet, add your olive oil over medium heat and add the mushrooms and brown for two to three minutes. Add the shallots and sweat for another three minutes, then add the tomato paste and stir in and cook for another minute.
- Add the wine, bay leaf, allspice and stock and bring up to simmer. Season with salt and pepper and simmer for about 15 minutes (uncovered) until the sauce is thick. Adjust seasoning and add the fresh thyme and stir in. Remove the by leaf and keep warm.
- To cook the trahana, add the milk and water in a medium pot and bring up to boil. Add a pinch of salt and the trahana and stir. Reduce the heat to low, cover and simmer, stirring every couple of minutes. The trahana should be cooked until most of the liquid has been absorbed (about eight to 10 minutes). Add more liquid if required, keep stirring/adding liquid until cooked. Adjust seasoning with salt and pepper
- Divide and plate the trahana in shallow bowls then top with mushrooms and finish off with shavings of Graviera cheese.