Manitaria Krasata takes its name from two simple Greek words. Manitaria means mushrooms and Krasata comes from the word krasi, meaning wine. Together they describe exactly what this dish is: mushrooms cooked gently in wine until they absorb the deep flavour of the sauce.
Across many Greek homes and tavernas, mushrooms cooked in this way are served as a warm side dish or meze. They are enjoyed with freshly baked bread to soak up the buttery juices or paired with grilled meats and vegetables. The dish reflects the heart of Greek cooking where simple ingredients are elevated through time, patience and balance.
The flavours are bold yet comforting with garlic, butter and herbs blending beautifully with the sweetness of the wine. Whether served at a family gathering, a feast or a quiet dinner, Manitaria Krasata remains a beloved reminder of the warmth of Greek hospitality.
Ingredients
500g mushrooms, sliced
Butter (be generous)
2 garlic cloves, finely chopped
200ml non alcoholic rose wine
A scattering of chopped chives
Salt and pepper
Method
Add butter to a pan and heat until it begins to foam.
Sauté the garlic in the butter until fragrant.
Add the mushrooms and cook until browned.
Pour in the wine, season with salt and pepper and let simmer until the liquid reduces.
Add a small piece of cold butter to finish and swirl gently into the sauce.
Sprinkle the chives into the pan and cook for a further 2 to 3 minutes.
Serve warm spooned over the steak and fried potatoes.
