Wednesday, February 22, 2006

Mushrooms à la grecque

This supposedly Greek recipe has many variants but the idea is to cook white mushrooms in a spiced tomato sauce, and eat them cold as an appetizer, along with other salads. As the days are getting longer and warmer in California, this dish (which is great for a buffet or a barbecue party) came to mind to welcome the early spring time.

Ingredients:
  • 250 g (1/2 pound) white mushrooms. Choose them small and firm.
  • the juice of 2 lemons
  • 1/2 cup white wine (a dry one, e.g. Pino Grigio)
  • 1/2 cup olive oil
  • 1 teaspoon tomato paste
  • 1 branch thyme
  • 1 bay leaf
  • about 20 whole coriander seeds
  • salt and pepper


Preparation:
  1. Clean the mushrooms (cut the end of the stem), wash them and dry them with a paper towel.
  2. Mix together the olive oil, lemon juice, white wine and tomato paste. Add the whole coriander seeds.
  3. Bring this sauce to a boil and keep at high heat for one minute.
  4. Add the mushroom and boil (over medium-high heat) for 8 to 10 minutes, uncovered.
  5. Let the mushrooms cool down then store in the fridge until it's time to eat!
Variants:
  1. You can add 1/2 chopped yellow onion, 1 garlic clove and/or 1 cubed carrot to the sauce. Sautée the veggies first in olive oil, then add the other ingredients and bring the sauce to a boil.
  2. You can use 2 fresh tomatoes instead of (or in addition to) the tomato paste. Cook the sauce a little longer before adding the mushrooms (otherwise it will be too liquid).
  3. You can sprinkle the mushrooms with italian parsley once they are cooked.

5 comments:

Caroline said...

J'adore ces champignons...d'ailleurs je n'en mange pas assez. Merci de m'y avoir refait penser !!!

Elvira said...

Oh, c'est bon ça! Ça sent même l'été et les vacances!

Michael said...

Ah tu me rappelle de vieux souvenir ça ! Je me souviens que ma mère en préparais de temps en temps, bien frais c'est délicieux. Il a falloir que j'en face un de ces quatre !

Blue Eyes said...

Delicious !

Lee said...

Haven't had this in years, used to get it from a local deli but it closed down and I've never seen it available anywhere else. Must make it myself, great recipe!