Quick Recipe Version (TL;DR)

Yield: 4 servings as meze, 2 servings as a light main
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Quick Ingredients

500 g (1 lb) mixed mushrooms, thickly sliced
3 tbsp extra-virgin olive oil
1 tbsp unsalted butter
3 garlic cloves, finely sliced or minced
120 ml (1/2 cup) dry white wine
1 tbsp fresh lemon juice
1 tsp dried oregano (or 2 tsp fresh, chopped)
1/4 tsp dried chili flakes (optional)
120 g (4 oz) kasseri, kefalotyri, graviera, or provolone, shredded
30 g (1 oz) feta, crumbled (optional, for topping)
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper

Do This

1. Preheat the oven broiler on high (about 260°C / 500°F). Place an oven-safe skillet or small cast-iron pan on the stove.
2. Heat olive oil and butter over medium-high. Add mushrooms in a single layer; cook 5–7 minutes, stirring only occasionally, until deeply golden and reduced in volume.
3. Add garlic, oregano, chili flakes, salt, and pepper. Cook 30–60 seconds until fragrant, without browning the garlic.
4. Pour in white wine and lemon juice; scrape any browned bits from the pan. Simmer 2–3 minutes until the liquid reduces by about half and becomes glossy.
5. Taste and adjust seasoning. Spread the mushrooms evenly in the skillet. Sprinkle with shredded cheese, then the feta (if using).
6. Broil 3–5 minutes until the cheese is melted, bubbling, and browned in spots.
7. Finish with parsley and a drizzle of olive oil. Serve sizzling hot with crusty bread or warm pita for dipping.

Why You’ll Love This Recipe

All the cozy flavors of Greek taverna-style saganaki, but with hearty mushrooms as the star.
Rich, garlicky white wine sauce under a blanket of golden, bubbling cheese.
Cooks in one skillet and is on the table in under 30 minutes.
Perfect as a meze with bread, or as a quick, satisfying vegetarian main.

Grocery List

Produce: Mixed mushrooms, garlic, lemon, fresh parsley, (optional) fresh oregano
Dairy: Kasseri, kefalotyri, graviera or provolone (melting cheese), feta (optional), unsalted butter
Pantry: Extra-virgin olive oil, dry white wine, dried oregano, dried chili flakes, salt, black pepper

Full Ingredients

For the Mushrooms

500 g (1 lb) mixed mushrooms (such as cremini, button, shiitake, oyster), cleaned and thickly sliced
3 tbsp extra-virgin olive oil
1 tbsp unsalted butter
3 garlic cloves, finely sliced or minced
120 ml (1/2 cup) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
1 tbsp fresh lemon juice (about 1/2 lemon)
1 tsp dried oregano or 2 tsp finely chopped fresh oregano
1/4 tsp dried chili flakes (optional, to taste)
1/2 tsp fine sea salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste

For the Cheese Topping

120 g (4 oz) kasseri, kefalotyri, graviera, or provolone cheese, coarsely shredded
30 g (1 oz) feta cheese, crumbled (optional but very flavorful)

For Finishing & Serving

2 tbsp fresh flat-leaf parsley, finely chopped
1–2 tsp extra-virgin olive oil, for drizzling
Crusty bread or warm pita, for dipping and scooping

Step-by-Step Instructions

Step 1: Preheat the broiler and prepare your pan

Set your oven broiler to high, aiming for about 260°C / 500°F if your oven shows temperatures. Position an oven rack about 15 cm (6 inches) from the heat source, so you can melt and brown the cheese quickly without overcooking the mushrooms.

Choose a heavy, oven-safe skillet, such as a small cast-iron pan (20–24 cm / 8–10 inches in diameter works well). This pan will go straight from stovetop to broiler to table, keeping the dish sizzling hot in true saganaki style.

Step 2: Prep the mushrooms and aromatics

Clean the mushrooms by wiping them with a slightly damp paper towel or cloth. Avoid soaking them in water; they will absorb it and steam instead of searing. Trim the stem ends if they look dry or tough.

Slice the mushrooms thickly, about 0.5–1 cm (1/4–3/8 inch). Larger pieces brown better and keep a meaty bite. Mince or thinly slice the garlic cloves. Finely chop the parsley and, if using, fresh oregano. Have your wine, lemon juice, and seasonings ready near the stove so you can add them quickly when needed.

Step 3: Sear the mushrooms until golden

Place the skillet over medium-high heat. Add 3 tbsp olive oil and 1 tbsp butter. Once the butter is melted and the fat is shimmering, add the mushrooms in as close to a single layer as you can. Do not crowd the pan; if your pan is small, sauté in two batches for better browning.

Let the mushrooms cook undisturbed for 2–3 minutes, until the bottoms develop a deep golden color. Then stir and continue to cook for another 3–4 minutes, stirring only occasionally. The mushrooms will release their moisture, then gradually reabsorb it and begin to caramelize. You are aiming for well-browned edges and a reduced volume of mushrooms.

Step 4: Add garlic, herbs, and seasonings

Reduce the heat slightly to medium. Add the garlic, dried oregano (or fresh), and chili flakes (if using). Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Stir constantly for 30–60 seconds, just until the garlic becomes fragrant and lightly golden. Take care not to let it brown too deeply, which can make it bitter.

At this point, the kitchen should smell strongly of garlic and herbs, and the mushrooms should be richly colored and glossy from the oil and butter.

Step 5: Deglaze with white wine and reduce

Pour in 120 ml (1/2 cup) dry white wine and 1 tbsp lemon juice. The pan should sizzle as the wine hits the hot surface. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet; these add lots of flavor to the sauce.

Let the mixture simmer briskly for 2–3 minutes, still over medium heat, until the wine has reduced by about half. You want a small amount of glossy, slightly thickened sauce coating the mushrooms, not a watery pool. Taste and adjust seasoning with more salt or pepper if needed.

Step 6: Blanket with cheese and broil

Turn off the heat. Spread the mushrooms evenly across the skillet, making sure they are in a relatively even layer so every bite gets some cheese. Sprinkle the shredded kasseri (or other melting cheese) evenly over the top. If using feta, crumble it over the melting cheese for a salty, tangy accent.

Carefully transfer the skillet to the oven, placing it under the preheated broiler. Broil for 3–5 minutes, watching closely, until the cheese is fully melted, bubbling at the edges, and browned in spots. Rotate the pan once if your broiler heats unevenly. Remove the skillet when it looks deeply golden but not burnt.

Step 7: Finish with fresh herbs and serve sizzling

As soon as the skillet comes out of the oven, scatter the chopped parsley over the top. Drizzle with 1–2 tsp of good extra-virgin olive oil for a glossy finish and extra flavor. Optionally, add a final crack of black pepper or a pinch of chili flakes for color and heat.

Serve the Manitaria Saganaki immediately, straight in the hot skillet (place it on a trivet or wooden board). Offer plenty of crusty bread or warm pita so people can scoop up the mushrooms, melted cheese, and garlicky white wine sauce. This dish is best enjoyed piping hot, while the cheese is still stretchy and the edges are sizzling.

Pro Tips

Use a mix of mushrooms: Combining cremini, button, and a few shiitake or oyster mushrooms gives better flavor and texture than just one variety.
Do not overcrowd the pan: Mushrooms need space to sear. If necessary, cook in batches, then combine before adding the garlic and wine.
Choose a dry white wine: Avoid sweet wines; a crisp, dry white keeps the sauce bright and savory.
Go for flavorful cheeses: Greek cheeses like kasseri, kefalotyri, or graviera are traditional, but a good provolone or low-moisture mozzarella mixed with some Parmesan works well if you cannot find them.
Watch the broiler closely: Cheese goes from perfectly golden to burnt very quickly. Stay nearby and pull the pan as soon as the top is bubbling and spotty-brown.

Variations

Tomato-kissed version: Add 2–3 tbsp of finely chopped tomatoes or passata after the wine reduces, simmer 1–2 minutes, then top with cheese and broil. This gives a lightly saucy, almost pizza-like feel.
Spicy saganaki: Increase chili flakes to 1/2–3/4 tsp and add a pinch of smoked paprika with the oregano. Finish with a squeeze of extra lemon for contrast.
Vegan twist: Use only olive oil (no butter), deglaze with vegetable stock plus a splash of wine vinegar, and top with your favorite melting plant-based cheese. Make sure it can handle high heat under the broiler.

Storage & Make-Ahead

This dish is at its very best straight from the broiler, but you can still plan ahead:

To make ahead, you can fully cook the mushrooms with garlic, herbs, wine, and lemon up to 1 day in advance. Let them cool, then store in an airtight container in the refrigerator. When ready to serve, reheat the mushroom mixture in an oven-safe skillet over medium heat until hot and bubbly, then add the cheese and broil as directed until melted and browned.

Leftovers (if you have any) keep in the refrigerator for up to 3 days. Store them in a covered container. Reheat gently in a skillet over low heat or in a 180°C / 350°F oven until warmed through and the cheese remelts. The texture of the mushrooms will soften a bit, but the flavors remain delicious. Freezing is not recommended, as it can make the mushrooms watery and change the cheese texture.

Nutrition (per serving)

Approximate values for 1 of 4 meze-size servings (without bread): about 280 kcal; 23 g fat; 7 g saturated fat; 6 g carbohydrates; 2 g fiber; 4 g sugars; 14 g protein; 520 mg sodium. Values will vary depending on the exact cheeses, wine, and salt used.

Manitaria Saganaki: Greek Skillet Mushrooms With Feta