Wild mushrooms abound in the mountains of northern Greece, and like everywhere else in the world where wild mushrooms grow, they make their seasonal appearance in stewpots throughout the region. Much to the surprise of many nonresidents, pasta is very common in Greece, too.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Rinse the dried mushrooms, then soak them in a medium bowl in 2 to 3 cups of water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
Step 2
In a large sauté pan, heat the olive oil and sauté the onions over medium-high heat until beginning to brown, 5 to 7 minutes. Add the wine and continue to cook for another 5 to 7 minutes, or until some of the wine evaporates.
Step 3
Transfer the onions to the slow cooker insert. Add the mushrooms, cinnamon stick, crushed coriander seeds, and bay leaves, then sprinkle the flour over all and mix in. Add the water and stir to combine.
Step 4
Cover and cook on low for about 8 hours, or until the sauce is thick and savory. Add plenty of salt to taste. Carefully stir in the yogurt just before serving.
Step 5
Spoon over freshly cooked noodles, sprinkle with the chopped parsley, and serve.
Suggested Beverage
Step 6
I’d probably choose either a Greek or a Côtes de Provence rosé, or a young, medium-bodied, fruity red wine with this one.
