Mushrooms and cheese individually are two of my favorite foods and when they are combined together it always catches my attention. The other day I came across this magical combination in the form of this recipe for a mushroom bouyiourdi by Peter of Kalafagas that I just had to try. Not only did the dish contain both mushrooms and cheese but it was done in the form of a bouyiourdi which is more traditionally made of tomatoes, peppers and cheese. The bouyiourdi is baked until the cheese has melted and then it is served with crusty bread to be used for dipping and scooping up all of the melted cheese and tomatoy, or in this case, mushroomy goodness. I tweaked the recipe a bit replacing the cream with a bit of gorgonzola dolce, a blue cheese, both because I had it on hand and because it goes well with mushrooms. The mushroom version of the bouyiourdi was even better than the tomato version! You just can’t go wrong with mushrooms and melted cheese and when you have a dish that is pretty much just composed of the mushrooms and melted cheese it is so good! I really enjoyed the creaminess and tanginess that the gorgonzola added and the heat from the peppers was also a nice touch. I will definitely be making this again!
Mushroom Bouyiourdi
ingredients
- 1 tablespoon olive oil
- 8 ounces mushrooms (sliced)
- 1/2 small onion (diced)
- 1 small clove garlic (chopped)
- 4 ounces graviera (or gruyere, cubed or grated)
- 1 ounce gorgonzola (crumbled)
- 1 cubanelle pepper (sliced)
- red pepper flakes to taste (optional)
- 1/2 teaspoon thyme (chopped)
- 1 tablespoon olive oil
- crusty bread
directions
- Heat the oil in a pan.
- Add the mushrooms and onion and saute until the onion is tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about a minute
- Mix everything and pour into a baking dish.
- Bake, covered, in a preheated 400F/200C oven until the cheese has melted and started to turn golden brown on top, about 40-60 minutes.
My mouth is watering right now – that picture is excellent and so is the recipe.
sweet sarah Kevin! you and your food porn recipes kill me.
man this looks so good!
can I be your girlfriend? lol
So if you don't care for gorgonzola, you replace it with a bit of cream?
Oh my, this recipe was MADE for me! Gorgeous, delicious, can't wait to make it!
I'm in love. Mushrooms, cheese….does it get any better? I'm hoping you deliver 🙂
Oh man. That looks soooo good!
*droooooool* Hand me some french bread with a nice helping of that. I'll be happy for the rest of the day.
Very nicely done with the gorgonzola, Kevin! I'm going to try that next time. I think I like this Bouyiourdi more than the old school one too!
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My Bangkok Through My Eyes
Kevin, mushrooms and cheese are two of my favorite foods, too.
Hımm, delicious.
I love it – I will have to try this with gorgonzola!
Love the addition of gorgonzola to your dish.
Mushrooms and cheese are two of my favorite ingredients. A gorgeous recipe!
Cheers,
Rosa
Your picture definitely does this dish justice. Cheese and more cheese? And mushrooms? I'm in.
wow! This looks divine!
You and Peter make a perfect combo when it comes to cooking…
That is good grub!!
It sounds like a winner Kevin!!!
O. M. G. Maybe it's because I'm hungry, maybe because I have both a mushroom and a cheese fetish but this looks soooooo good! I am going to try this one this weekend!
that sounds great: and I have some gorgeous mushrooms from the farmers market that would love to be put in a dish with cheese!
I couldn't agree with you more on the mushroom and cheese. They're just so good together. Definitely going to try this! 😀
This combo gets a gold star in my reader! This would be dynamite along side a juicy grilled steak. {Drooling}
I think anyone looking at the photo is salivating! Awesome photo. The dish is great. Simple and has a bistro, rustic feel about it. Love it!
Carmen
Oh that looks fabulous! Perhaps I'll try some mushroom and swiss or cheddar in my version.
I agree with Pam this sounds and looks mouthwatering good! We love us some mushrooms! Thanks for the recipe.
~ingrid
Oh my, that looks freakin awesome. *droooooooool
Tried this last night and it is to DIE for. I'm surprised no one who did try it returned to give you feedback. This dish – relatively simple – had the most complex flavors imaginable. I swapped the gruyere out for swiss (my grocery store only carries extremely expensive gruyere and I'm on a budget). My boyfriend raves about this dish and begged me to make it again. This might become a staple when it comes to bringing food to parties =) Thanks for sharing!