Mushrooms with thyme & baby spinach



  • 4 white mushrooms
  • 4 brown mushrooms
  • 200 gr oyster mushrooms (pleurotus)
  • 1 garlic clove finely chopped
  • 2 spring onions finely chopped
  • 50 ml white wine
  • 2 tbs olive oil
  • 3-4 thyme sprigs
  • 50 ml vegetable stock
  • Sea salt-black pepper
  • Balsamic vinegar cream for garnish
  • Baby spinach for garnish
  • Sesame seeds for garnish
Mushrooms variety
Oyster mushrooms
Cooking process

Cooking instructions :

  • In a big frying pan,pour olive oil ,add the garlic and spring onions and cook for 2-3′ in medium heat
  • Cut the mushrooms in halves,add them to the pan and cook for 5′
  • Pour the white wine and simmer until it evaporates
  • Add the vegetable stock,salt,pepper and simmer for 3′
  • Remove from heat & sprinkle with thyme and sesame seeds
  • Serve in a big plate and decorate with baby spinach,balsamic cream and sesame seeds

Mushrooms with haloumi cheese,tomato and thyme



  • 8 white mushrooms
  • 250 gr. haloumi cheese
  • 1 tomato
  • 1 t.s. garlic finely chopped
  • 1 t.s. fresh thyme
  • 2 t.s. olive oil
  • sea salt and black ground pepper
  • fresh green salad leaves(ruccola,baby spinach etc)
  • creamy balsamic vinegar and olive oil for the salad


Cooking instructions:

  • Scrub the mushrooms until clean,separate stems from the caps.
  • In a baking tray drizzle a few drops of olive oil,put the mushrooms caps,add salt,pepper and the garlic
  • Cut the tomato in slices and add one slice on each mushroom
  • Cut the cheese in slices,add some thyme and put it on top of each mushroom cap
  • Bake in a preheated oven for 10′ to 160 C until mushrooms become tender
  • Serve with a green salad on side with a few drops of olive oil and balsamic cream

Veal fillets with mushrooms,honey and thyme


Ingredients(for 2 persons):

  • 400 gr veal fillet or loin cutlets
  • 200 gr mushrooms(button or portobello)
  • 120 ml demi-glace sauce
  • 40 ml white wine
  • 1 onion finely chopped
  • 1 garlic clove
  • 2 ts thyme honey
  • 1 ts butter
  • fresh thyme chopped
  • Sea salt,Pepper
  • olive oil

Cooking instructions:

Marinate the veal at least for 6 hours with 1 ts of olive oil,2-3 thyme sprigs,garlic,pepper and 10 ml wine.Refrigerate it.

Prepare the sauce.Heat the butter and a few drops of olive oil and fry the onion and the mushrooms for 6-7′.

Add the wine and after 2 minutes pour the sauce .

Simmer the sauce for 10′ in medium heat and  add honey,thyme and seasoning.

You can cook the veal in 2 ways.Grill or sautee in a frying pan.if you grill it, 3′ for each side it’s ideal.

If you choose the pan way,season the veal with salt and pepper,dust them on both sides with flour and shake off to remove the excess.

Heat the olive oil and cook the veal for 2′ for each side.Remove  the cutlets in a plate.

Serve  the cutlets,pour the sauce on top and accompany with potato mash or a green salad.