Manitaria krasata (mushrooms in red wine) with pourgouri and yoghurt
Standard portion: 525 kcal and 27 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Manitaria krasata (mushrooms in red wine) | 1 recipe portion (≈ 170 g) | 154 | |
| Pourgouri (bulgur wheat) pilaf | 1 recipe portion (≈ 200 g) | 263 | |
| Strained yoghurt 2% fatSwap for: Strained yoghurt 0% fat, Strained yoghurt, full fat, Cow's milk yoghurt 1.5–2% fat (not strained), Plant-based soya dessert | 1 small pot (150 g) | 108 |
How to make it
Serve manitaria krasata. Serve pourgouri pilaf on the side. Serve with strained yoghurt 2% fat.
The recipe for the whole pot: Manitaria krasata (mushrooms in red wine)
4 servings · 30 minutes
- Mushrooms, chopped1 kg · 1000 g
- Olive oil3 tablespoons · 41 g
- Dry red wine½ cup · 120 g
- Salt½ teaspoon · 3 g
Seasoning: 1 teaspoon coriander seeds, roughly crushed, pepper
- Wash, drain and cut the mushrooms into bite-sized pieces.
- Heat the oil in a wide frying pan and sauté the mushrooms for 8–10 minutes, until browned.
- Add the wine and the coriander, cover and cook for about 10 minutes, until the liquid is absorbed.
- Season with salt and pepper, stir and serve hot.
Sautéed mushrooms: 0.6 (estimate). Alcohol: about 40% remains (USDA R6, 15 minutes).
This recipe is based on: Traditional Dishes of Cyprus, Press and Information Office, PIO 31/2026, p. 11: Manitária krasáta
The recipe for the whole pot: Pourgouri (bulgur wheat) pilaf
8 servings · 30 minutes
- Olive oil4 tablespoons · 55 g
- Onion1 small · 80 g
- Vermicelli, broken½ cup · 50 g
- Ripe tomatoes, finely chopped2–3 · 500 g
- Tomato purée3 tablespoons · 50 g
- Coarse pourgouri (bulgur wheat)2 cups · 360 g
- Salt¾ teaspoon · 4 g
Seasoning: pepper, a little lemon at the end (optional)
- Heat the oil in a pan and sauté the onion for 5–6 minutes, until it starts to brown.
- Add the vermicelli and stir for 2 minutes, until it takes on colour.
- Add the tomatoes and the tomato purée and cook for 5 minutes.
- Add 2½ cups (600 ml) of water and, as soon as it boils, the pourgouri and the salt.
- Cover and cook over a low heat for about 10 minutes, until all the liquid is absorbed.
- Leave it covered for 5 minutes and fluff it up with a fork before serving.
As a side dish it makes 8 servings.
This recipe is based on: Traditional Dishes of Cyprus, Press and Information Office, PIO 31/2026, p. 16: Pourkoúri · Flavours of Cyprus, Cyprus Tourism Organisation, 2015
