Prep 20 mins
Cook 30 mins
Mushrooms a la Grecque is a French dish in which mushrooms are prepared in a Greek style with lemon juice, olive oil, and Greek herbs and spices. This recipe is adapted from The Food of France
- 2 tomatoes, peeled and coarsely chopped
- 314.66 ml extra virgin olive oil
- 295.73 ml dry vermouth or 295.73 ml dry white wine
- 2 shallots, diced
- 1 clove garlic, minced
- 6 coriander seeds, crushed
- 1 bay leaf
- 1 sprig thyme
- 236.59 ml mineral water
- 453.59 g button mushrooms or 453.59 g white mushroom
- 9.85 ml fresh lemon juice
- 0.25 ml sugar
- sea salt
- black pepper
- 14.79 ml chopped parsley
- Wash the mushrooms and set aside.
- Put the tomatoes, olive oil, vermouth or white wine, shallots, garlic, coriander seeds, bay leaf, thyme, and water in a saucepan and simmer for 10 minutes.
- Then put in the mushrooms, and simmer for 10 more minutes, uncovered.
- Remove the mushrooms and place in a serving dish.
- Boil the liquid until there is only 1 cup.
- Take out the bay leaf and thyme.
- Add the lemon juice, pinch of sugar, and a few grinds of sea salt and pepper to taste.
- Pour liquid over mushrooms; garnish with chopped parsley.
- Serve warm, or refrigerate and then serve chilled.
- *Youcan use a variety of mushrooms in place of the white mushrooms: Baby Portobellos, Crimini, Shitake.
Tish, thank you for posting this! I used to have an old James Beard cookbook that I lost among my many moves over the years, which contained a recipe for this. I always meant to try it, and now thanks to you I have. I used a combo of white buttom, portobello and shiitake shrooms. I chilled them and brought them to room temperature before serving! Fungus never tasted so good!