From Our Kitchen

Recipes

Authentic Greek recipes crafted by our featured chefs

Peter Minaki

Chef & Food Writer · Toronto, Canada

Peter Minaki is one of Canada's finest Toronto-based Greek food experts, often referred to as "Kalofagas" — Greek for "gourmand". He created his blog in 2010 to introduce the world to the delicious depths of Greek cuisine, with unique twists on thousands of flavourful recipes inspired by his travels throughout Greece.

Peter currently hosts the Kalofagas Greek Supper Club — intimate monthly gatherings featuring regional Greek food and wine, popular with Greeks and anyone who wants to be Greek for a night. He also teaches cooking classes and does private catering and pop-ups around Toronto.

Prep 10 min · Cook 20 min · Serves 4

Mushroom Kritharotto

Our Ingredients

Olive Oil Orzo (Kritharaki) Orzo (Lactose/Gluten Free)

Ingredients

2 Tbsp. extra virgin olive oil
3/4 cup finely diced onion
3 cloves of garlic, minced
1 cup kritharaki (orzo)
4 sprigs of fresh thyme
2 bay leaves
1/2 cup dry white wine
2 cups cremini or white mushrooms, sliced
3–4 cups hot chicken or vegetable stock
3–4 Tbsp. unsalted butter
Approx. 1/2 cup grated Romano cheese

Directions

Place a large skillet over medium heat. Add the olive oil, onions and garlic and sweat for 2–3 minutes. Add your kritharaki and stir in/cook for a minute.
Add the wine, stir and simmer until absorbed. Add the mushrooms, bay leaves, thyme, salt and pepper, and a ladle of stock. Stir.
Continue adding stock a ladle at a time until absorbed, repeating until the kritharaki is cooked to your liking. Add butter and stir in. Adjust seasoning.
Take off the heat, remove bay leaves and thyme. Add the grated cheese and stir in. Divide and plate. Add more grated cheese on top.

Notes

There are an array of farmed and wild mushrooms in the marketplace. Use your favourite(s), or mix them up for a variety of flavour and texture.