Μανιτάρια του βουνού κόκκινα, με κρεμμύδι. Πηγή: Στάλω Λαζάρου.
A recipe with earthy tones, red mushrooms with onion and dry coriander or cinnamon.
Name - Recipe
Μανιτάρια του βουνού κόκκινα με κρεμμύδι.
Mountain red mushrooms (Lactarius Deliciosus) are usually found under pines and shrubs.
Version A:
1/2 cup olive oil
1 kg mountain mushrooms
3 large onions cut in slices
A little salt
Dry coriander crushed
Version B
1 kg red mountain mushrooms
3-4 onions, finely chopped
1/2 glass olive oil
1 tsp salt
A little cinnamon and pepper
Version C
1 kg red mushrooms
1 large onion, finely chopped
1/2 cup olive oil
1/2 glass of red dry wine
Salt
Black pepper, freshly ground
Version A
In a pot, add the olive oil and the onions to soften. Add the mushrooms and when done add salt and coriander. (Maria Kouppi, Panagiota Kouppi, Stella Kouppi, Kyperounda)
Version B
Clean the mushrooms well with a damp cloth and cut them into slices. In a pan, add the oil to heat and then add the mushrooms. When almost done, add the chopped onion to fry lightly and finally add salt, cinnamon and pepper. (Kyperounda)
Version C
Wash and clean the mushrooms carefully (if they are not very dirty, just wipe them with a damp towel). Let them drain and then cut them into large pieces. In a pan, add the olive oil to heat up well and then pour in the mushrooms. Let them cook until the liquid evaporates. Season with salt and pepper and add the onion. When cooked, pour the wine, lower the heat and continue cooking for another ten minutes. (Kythraiotou 2013, 55)
Frying.
Functional and symbolic role
We used to make this recipe in winter, when anathreka mushrooms were available. (Andreas Hadjilambi, Komi Kepir Kyrenia)
Additional information and bibliography
The forests of Marathassa, especially those surrounding Prodromos, Paleomylos and Tsakkistra, are rich in mushrooms from autumn to almost the end of winter. The locals usually collect white mushrooms (pine mushrooms), which they pickle and red mushrooms (Lactarious Delisciosus) which they cook in various ways such as grilled, stewed or even add them in pie filling. However, they also collect other less widespread species such as scolins, morchellas and voletous (Kythraiotou 2013, 43)
Kythraiotou, F. (2013). Marathasa culinary guide, Ministry of Education and Culture-Pedagogical Institute, Nicosia.
Oral testimonies: Maria Kouppi, Panagiota Kouppi, Stella Kouppi, Kyperounda (see Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, Unpublished data).
Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of Kyperounda village, Unpublished data.
Stalo Lazarou, Petroulla Hadjittofi
Traditional Recipes
Afelia with mushrooms and pourkouri
In this recipe the tasty red mushrooms that grow in Melini, in the mountainous province of Larnaca are added to the afelia and cooked in wine.
Traditional Recipes
Anathreka mushrooms with fennel
A recipe with rich aromas. Anathreka mushrooms with fennel and lemon.
Traditional Recipes
Beef fillet stuffed with halloumi and wild asparagus
A contemporary dish with complex combinations and familiar flavours of the Cypriot cuisine.
Traditional Recipes
Hellibouri - pourekia with halloumi baked on satži
A wide variety of pourekia can be baked on satži, depending on their filling which may contain halloumi, anari, minced meat, greens, mushrooms, pumpkin or bulgur. Pourekia with halloumi cooked on…
Traditional Recipes
Kidney bean salad
A well-known Greek recipe, prepared with traditional and healthy ingredients of the Cypriot cuisine.
Traditional Recipes
Mezedes - Doriforos tavern
These meze dishes were served in"Doriforos" tavern, which operated in Aglantzia from 1959 to 1974. Three kinds of meze were served on one plate as a single dish.
Traditional Recipes
Mushrooms in wine
The mushrooms are sautéed and then left to simmer in wine and coriander, absorbing their rich aromas.
Traditional Recipes
Mushrooms Korniotika
Fried mushrooms dipped in batter. A recipe from Kornos village.
Traditional Recipes
Mushrooms oftá
Oftá mushrooms are grilled or baked in the oven and served with olive oil and oregano.
Traditional Recipes
Mushrooms with onion
"Heat the olive oil and add the onion. When softened, add the mushrooms and cook until the water evaporates”. (Koulla Karamani, Kornos)
Traditional Recipes
Pickled mushrooms
Mushrooms, like various other greens and vegetables, are preserved in vinegar and served as an appetiser or as an accompaniment to other dishes.
Traditional Recipes
Pigeon in Commandaria sauce with yellow split peas
Pigeon in Commandaria sauce and pigeon liver served with luvana (yellow split peas) purée with wild asparagus and mountain mushrooms. A contemporary recipe using traditional Cypriot ingredients.
Traditional Recipes
Potatoes with spring onions
For this recipe, fresh onions are used which are fried together with the potatoes.
Traditional Recipes
Stuffed onions
Stuffed onions are prepared using the same minced meat and rice-based mixture as in stuffed vine leaves.
Traditional Recipes
Stuffed vine leaves with mushrooms (vegan) - Koupepia korniotika
A vegan recipe from Kornos village. Chards can be used instead of vine leaves.
Traditional Recipes
Sweet pourekia with mushrooms
This recipe originates from Lithrodontas village in Nicosia province. A dessert offered to guests during celebrations such as weddings and christenings.
Traditional Recipes
Vegetarian koupepia - stuffed vine leaves
A variety of vegetables such as carrots, zucchini, tomatoes and onions or even mushrooms are mixed with rice to form the stuffing of vine leaves. A vegetarian dish suitable for fasting.
