I have eaten a few times at Stella’s, a very popular Greek restaurant in Richmond.  A dish I particularly liked was their Mushroom Saganaki.  I looked around the internet for a Mushroom Saganaki recipe and didn’t really find anything.  Then I spotted José Andrés’ cookbook Zaytinya and it had one.  This is how I made it based on that book.  It was quite good with pitas I baked on my Blackstone.  I will need to go back to Stella’s to see which version is better.

If you already have the Spicy Tomato Sauce, this will take about 30 minutes to prepare, and will serve 4 as a Mezze.  Otherwise, add another 30 minutes to make the tomato sauce.

1 lb. whole mushrooms, halved or quartered

3 Tbs. canola oil

1 clove garlic, chopped

2 scallions, finely chopped

2 Tbs. ouzo or similar anise liquor

1 cup  Spicy Tomato Sauce

¼ cup grated Kefalograviera (or Manchego) cheese

¼ tsp. Urfa (or Aleppo) pepper

½ tsp. feta cheese

Salt to taste

Heat the canola oil in a large skillet over medium-high heat.  When beginning to smoke, add the mushrooms in a single layer and cook until well browned, about 5 minutes.  Turn the mushrooms from time to time.  When browned, add the garlic and scallions and cook for another minute.  Add the ouzo to deglaze the pan.  Add the spicy tomato sauce, grated Kefalograviera (or Manchego) cheese and the Urfa (or Aleppo) pepper.  Cook until the cheese is completely melted.  Check seasoning.  Sprinkle with feta cheese and serve.