Mediterranean > Greek

Trahanas with Mushrooms and Herbs Recipe

Ingredients with Measurements:
- 1 cup trahanas
- 2 cups water
- 1 cup sliced mushrooms
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste

Special equipment needed: None

Step-by-step instructions:
1. In a pot, bring the water to a boil. Add the trahanas and stir well. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the trahanas is cooked and the mixture is thick and creamy.
2. In a separate pan, heat the olive oil and butter over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the sliced mushrooms to the pan and cook for 5-7 minutes until they are tender and golden brown.
4. Add the cooked trahanas to the pan with the mushrooms and stir well to combine.
5. Add the chopped thyme and parsley to the pan and season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes until everything is heated through and well combined.
7. Serve hot and enjoy!


Time:
Preparation time: 5 minutes
Cooking time: 25-30 minutes
5. Temperature:
Trahanas should be simmered on low heat, while the mushrooms should be cooked on medium heat.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 5g
Fiber: 3g

Substitutions for ingredients:
You can substitute any type of mushroom for the sliced mushrooms in this recipe. You can also use dried thyme and parsley instead of fresh.

Variations:
You can add other vegetables to this recipe, such as bell peppers, zucchini, or eggplant. You can also add cooked chicken or shrimp for a protein boost.

Tips and tricks:
Make sure to stir the trahanas frequently while it is cooking to prevent it from sticking to the bottom of the pot. You can also add a splash of white wine to the mushroom mixture for extra flavor.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the trahanas and mushroom mixture in a pan over low heat until heated through.

Presentation ideas:
Serve the trahanas and mushroom mixture in individual bowls, garnished with fresh herbs.

Garnishes:
Fresh herbs, such as thyme and parsley, make a great garnish for this dish.

Pairings:
This dish pairs well with a crisp green salad and a glass of white wine.

Suggested side dishes:
You can serve this dish with a side of crusty bread or roasted vegetables.

Troubleshooting advice:
If the trahanas is too thick, you can add more water to the pot to thin it out. If the mushrooms are too dry, you can add a splash of chicken or vegetable broth to the pan.

Food safety advice:
Make sure to cook the trahanas and mushrooms to an internal temperature of 165°F to ensure that they are safe to eat.

Food history:
Trahanas is a traditional Greek pasta made from wheat and milk or yogurt. It is often used in soups and stews.

Flavor profiles:
This dish has a creamy and savory flavor, with a hint of earthiness from the mushrooms and herbs.

Serving suggestions:
Serve this dish as a main course for lunch or dinner.

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Region: Greek

Taste: Savory, Umami, Earthy, Herbaceous, Tangy