The Veggie Sisters

Νόστιμες και υγιεινές χορτοφαγικές συνταγές
Main dishes

Savoro mushrooms

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Our grandmother, Sophia, was born in Asia Minor and came as a refugee in Greece after the catastrophe of Smyrna. She was a baby back then and was adopted by a family in Patras where she grew up and got married. Unfortunately her husband died from an accident while she was still very young and she raised her 3 sons all by herself! She worked as a cook from time to time and she was extremely talented in cooking! Her fridge was always full of goodies and whenever we visited her, she would have always a savory or sweet treat for us! I guess we inherited her talent and passion for cooking…She passed away 14 years ago and did not have the chance to see our cyber kitchen…I am sure she watches from above and is proud of her grandchildren who share her passion…

Savoro mushrooms with puree
Savoro mushrooms with puree

You must be wondering why I am telling you all this! Well the recipe I am posting today is based on my grandma’s recipe. She used to make a sauce called savoro. She fried fish and then put it in this tomato sauce which contained rosemary and vinegar. In this way she preserved the fish for longer. Instead of fish I used mushrooms and of course I didn’t fry them, I just baked them. I served with puree, you can also serve with rice or gnocchi! You should definitely try it! Have a lovely week, dear friends! Kisses and hugs!

Savoro mushrooms with puree
Savoro mushrooms with puree

Ingredients (serves 4):

750 gr. portobello mushrooms, halved
400 gr. canned diced tomatoes
500 gr. tomato juice
4 garlic cloves, chopped
4 bay leaves
3 rosemary twigs
1/2 cup vinegar
2+6 Tbsp olive oil
salt and pepper

Savoro mushrooms with puree
Savoro mushrooms with puree

Clean mushrooms with a wet paper and remove their stems and the black gills by scraping with the edge of a spoon. Place them in a baking sheet lined with parchment paper and bake them in preheated oven at 200C for abour 30 minutes (until tender). In a pot heat 2 Tbsp olive oil and saute garlic, bay leaves and rosemary for 1 minute. Pour vinegar and allow to evaporate. Then add diced tomatoes and tomato juice and let simmer. When the sauce thickens, pour the rest of the oil and season with salt and pepper. Transfer mushrooms in a baking dish and pour the sauce over them. You had better allow them to soak the sauce for a few hours before serving. Serve with puree, rice or ghocchi. Enjoy!