Thyme Scented Mushrooms (Αρωματικά μανιτάρια με θυμάρι)

Greeks take pride in serving up quality appetizers/mezedes for their friends and relatives. Like most of you, we are in full festive season gear with friends dropping by and dropping in on friends.

One thing you'll notice about the hospitality of the Greeks is that one never gets the sense of being rushed.

In good mood? Pull up a seat, let me whip up a couple of appetizers and let's have a few drinks...let's share your infectious good mood.

In the dumps? What better than to vent, discuss, analyze what's got you down, what's pissing you off.

Regardless of the situation..."mi casa, sou casa"...make yourself at home and never feel (or act) like a stranger in a Greek's home.

Greeks love to talk. Greeks love to eat and often some kind of fuel is required. That is to say some alcohol! Greek wine is now thoroughly enjoyed at the Greek table but the Anise-flavoured Ouzo still gets fair use and regional homebrews of Raki, Tsipouro and Tsikoudia or in Cyprus, Zivania also fill up our glasses (and egos)!

I think many of us are over-thinking appetizers - making them too complicated. There's nothing wrong with hosting a more formal dinner but let's not get carried away and start prepping the type of appetizers one would find in a hotel.

Conversely, I cringe at the sight and taste of those processed, frozen & baked, "I'm too lazy to whip up a few appetizers for my guests" -type of commercial appetizer.

Instructions:
"Keep frozen until use, place on a baking sheet and pre-heat oven and bake for 15 minutes"

OR

"Set your microwave to high and cook for 5 minutes"

YIKES!

Here's a simple rule to follow when making appetizers...offer a few, make'em simple, make them well.

Today we're going to nibble on mushrooms. Mushrooms are a food item I've enjoyed since a child...always liked them - always will.

I recently ordered a new Greek cookbook from Dimitra Vergou titled "Mushrooms - From the Forest to the Kitchen.

Dimitra is from the northern Prefecture of Grevena and although mushrooms can be found all over Greece, Grevena is considered the "capital" of Greece's mushroom industry.

As far as I know, this book is only available in Greek but if it sells well, perhaps an English edition will be published.

In the meantime, I patiently await the arrival of my new cookbook but in the meantime, allow me to share a simple, deliciois side dise and meze of mushrooms.

Remember...keep them simple but do it well!

Thyme Scented Mushrooms (Αρωματικά μανιτάρια με θυμάρι)

4 Tbsp. extra-virgin olive oil
1/4 tsp. fresh ground pepper
3 bay leaves
1 Tbsp. good red wine vinegar
12 oz. of button mushrooms, halved
3 sprigs of fresh thyme
coarse sea salt to taste
1 Tbsp. of water (optional)

1. In a small, heavy saucepan, combine half the olive oil, the ground pepper, bayleaves and half the vinegar and warm over very low heat.
2. Now add the mushrooms, some salt and 2 sprigs of thyme and holding lid in place, shake the pan to swirl and coat all the mushrooms. Continue simmering the mushrooms in their own juices for about 10 minutes or until they just start changing colour.
3. Stir occasionally and if too try, add some water into the mix.
4. Add the remaining vinegar and olive oil and and set aside for another hour. Adjust seasoning with sea salt and serve with a sprig of thyme as a garnish and serve with some bread and a glass of Greek wine or my current fave...Tsipouro.
   

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