"Anathrikas" Mushrooms with Eggs
Perhaps the most flavorful wild mushrooms. The 'Anathrikes' (a local variety). We usually find them near the coast, which is why the group suggested the beautiful Alamino area. Our dear Myroula Alexandrou and her patient husband, Mr. Dimitris, take us on a tour and exploration of the hilltops. The Anathrikes mushrooms grow everywhere, and we search around their roots and the surrounding area for these famous fungi. We act like little children! We certainly managed to make a fantastic pan-fry, though. Classically, Anathrikes mushrooms are fried in olive oil and then eggs, salt, and black pepper are added. Personally, I also add dried onion; it pairs wonderfully with them.
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INGREDIENTS
- 1/3 cup olive oil
- 1 ½ cups dried onion, sliced
- ½ kilo (6 cups) Anathrikes mushrooms
- 8 eggs
- 1 tablespoon fresh oregano
- 1 ½ teaspoons salt
- 1 pinch black pepper
- 1-2 lemons
METHOD
- Clean the mushrooms with a damp cloth or paper towel. Do not wash them, as they will absorb too much water. Remove any thick stems. Cut the mushrooms and the stems into chunky pieces. I prefer to do this by hand. In a 26 cm non-stick frying pan, add the olive oil and sauté the onions for about 3-4 minutes. Add the Anathrikes mushrooms and continue sautéing until they turn golden brown, about 10 minutes, stirring occasionally. Sprinkle with 1 teaspoon of salt and the pepper. Whisk the eggs well and add the remaining ½ teaspoon of salt. Pour the eggs over the mushrooms and sprinkle with the fresh oregano. Lower the heat and let the eggs set. I don't stir them; instead, I use a ladle to make small holes here and there so the raw egg seeps in and cooks. For faster cooking, cover the pan with its lid. Serve by sprinkling with extra fresh oregano and, of course, lemon wedges so everyone can add as much as they like.
