Striftaria à la grecque

First, slice the white mushrooms and Kalamata olives and the feta into cubes.

Then, boil the striftaria in a salty water and drain them. Keep them aside.

You can replace striftaria with either hilopites or kritharaki.

In a deep and large frying pan, heat extra virgin olive oil over high heat and sauté the mushrooms for 2′. Pour the ouzo shot, add some pepper and oregano.

Then add the tomato sauce, the Kalamata olives, the wild caper of Tinos and the feta cheese and leave them to cook for 2 minutes over medium heat.

In the end, pour the warm striftaria in the frying pan and mix gently.