A lovely supper recipe for cooler evenings or for a light lunch.  Works well with any mushroom variety; we chose a mix of oyster and button mushrooms.


500 gr mushrooms, quartered

170 gr Odysea Manouri Cheese PDO

1 tbsp extra virgin olive oil

2 garlic cloves, crushed

A glug of Odysea Balsamic Vinegar of Modena

A handful of fresh parsley, chopped


  1. Heat a bit of olive oil in a frying pan and add the crushed garlic
  2. Meanwhile prepare your mushrooms. Wipe clean and quarter then place in the hot pan to sauté.
  3. Mushrooms need 10-15 minutes. Just before they are ready add the balsamic vinegar and let it cook off. Stir in the parsley and set aside.
  4. Heat the griddle pan on medium high heat. Brush the manouri with a bit of olive oil and cook for 3-4 minutes each side.
  5. To serve, use a platter for the sautéed mushrooms and rest the grilled manouri on top.