Contributed by

Polly Forager

The Story

This recipe stems from Grevena Greece, an incredibly rugged and scenic town located in northern Macedonia, Greece.

My great grandfather originated from here, so I have a profound admiration for the region’s music, food and scenery. Wild and cultivated mushrooms are in abundance because of Grevena’s verdant forests.


This recipe is foolproof and extremely scrumptious! It’s provincial cooking at its most deliciousness and it’s ready in less than 30 minutes.
Servings 4
Prep Time 15 mins
Cook Time 30 mins


  • 300 g Misko medium risoni (Orzo pasta)
  • 5 tbs olive oil
  • 1/4 medium finely chopped onion
  • 2 tsp sea salt
  • 2 tsp cracked pepper
  • 250 ml dry white wine
  • 1 cup dried porcini mushrooms
  • 2 cup portobello mushrooms coarsely chopped
  • 1 cup enoki mushrooms, woody bit cut off, whole
  • 2 medium king oyster mushrooms coarsely chopped
  • 1 cup black trumpet mushrooms, whole
  • 1/2 cup finely chopped parsley
  • 500 ml vegetable stock (I used the highly flavoursome infused mushroom broth from Broth&Co)


  • Place the porcini mushrooms in a bowl and add the wine. Allow the mushrooms to soak and rehydrate. This will take at least 30 minutes.
  • While waiting for the porcini to rehydrate, chop the remaining mushrooms, onion and parsley. (Reserve some parsley for plating up)
  • In a deep pan, add the olive oil and butter. Throw in the onion and risoni and sauté for about 2-3 minutes on medium heat.
  • Take 50ml of the white wine, which has the porcini soaking and deglaze the pan.
  • Alternate between the vegetable stock and the wine adding it in batches to the risoni. Wait until it reduces before adding more liquid. (Similar method to making risotto).
  • At the half way mark, add all the mushroom variety and all the wine.
  • Wait until the wine has reduced and then ladle the remaining vegetable stock. Simmer for 5 minutes. Take off the heat and add the reserved parsley, salt and cracked black pepper.
  • Serve warm with grated kefalograviera cheese.
Course: Main
Cuisine: Greek

Leave a Reply

Reciprocal Recipes © Copyright 2020.
All rights reserved.