Mushrooms are a great ingredient all year round and can be enjoyed in a variety of dishes. Greek flavors make them extra delicious. For those fasting, the texture and flavor is a good meat replacement option in many dishes. Try the following mushroom recipes which incorporate classic Greek flavors. Stewed mushrooms is a traditional Cretan dish and can be made with a variety of mushrooms of your choice. The combinations will create a unique flavor for the dish. Use Cretan extra virgin olive oil for flavorful and authentic results.

Mushrooms with Lemon and Oregano

8 ounces mushrooms of your choice, creminis work well, stems removed

3 tablespoons Greek extra virgin olive oil

1 garlic clove, sliced

1/2 teaspoon Greek dried oregano

1 bay leaf

Greek sea salt and freshly ground pepper to taste

1 medium fresh lemon

2 tablespoons water

Additional oregano, optional

Clean and prepare the mushrooms. Set aside until ready to use. In a skillet on medium heat, add the olive oil, and heat until it shimmers. Add the mushrooms, garlic, salt and pepper to taste, the oregano, and bay leaf and saute until mushrooms become fragrant and start to release some of their juices, 3-5 minutes. Add the water and the freshly squeezed lemon juice, saute for another 2-3 minutes or until mushrooms are slightly soft, but not disintegrated. Top with additional oregano and serve immediately as a side dish or slightly cooled on a salad.

Cretan Stewed Mushrooms

2 pounds mushrooms, chopped, if large

1 large onion, chopped

1 pound small stewing onions

1 pound ripe tomatoes, chopped

1 cup Greek red wine

1/2 cup Greek extra virgin olive oil

1-2 sprigs fresh rosemary

Greek sea salt and freshly ground pepper to taste

Clean the mushrooms, cut off stems, and chop into bite-sized pieces, if they’re very large. Heat about half of the olive oil in a large deep pot or saute pan, add the mushrooms, and saute over medium high heat until the mushrooms have cooked down a bit. Add the chopped onion and saute until translucent. Add the tomatoes, rosemary, salt and pepper to taste. Reduce heat to medium, cover, and simmer for 20-30 minutes until the sauce is reduced. In a separate pan, saute the small onions with a dash of salt and pepper, add the wine, and simmer for a few minutes to reduce, then add to the simmering mushrooms. Stir and simmer for an additional 20 minutes. Taste and adjust the seasoning, as needed. Serve with fresh bread or over pasta, rice, or bulgur.

Zucchini with Mushrooms

3-4 medium-sized zucchini

1 package (8oz.) mushrooms of your choice

2-4 tablespoons Greek extra virgin olive oil

1 medium onion, chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon dried oregano

A pinch of red pepper flakes (optional)

2 tablespoons freshly squeezed lemon juice (optional)

Rinse the zucchini and slice into 1/2 inch rounds, then set aside until ready to use. Clean the mushrooms, brushing off any dirt. White button mushrooms, baby bella (small portobello) mushrooms or a mixture of both work well in this dish. Slice the mushrooms. In a large saute pan or skillet with a cover, heat the olive oil until it shimmers over medium high heat. Add the chopped onion and saute until translucent. Add the sliced mushrooms and allow them to cook down until their water is released and they begin to lightly brown. Add the sliced zucchini, salt, pepper, oregano, red pepper flakes, if using, and saute for 2-3 minutes. Reduce heat to medium, cover the pan, and allow to simmer, stirring occasionally until the zucchini is tender but not mushy. Drizzle with additional olive oil, and a squeeze of fresh lemon juice, if desired, before serving. Makes a great side dish or serve with your favorite pasta as a vegan/vegetarian main course.