Best Greek Style Roasted Mushrooms Recipes

Delicious Hot or Cold Mushrooms A La Grecque image

Provided by TishT

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tomatoes, peeled and coarsely chopped
1 1/3 cups extra virgin olive oil
1 1/4 cups dry vermouth or 1 1/4 cups dry white wine
2 shallots, diced
1 clove garlic, minced
6 coriander seeds, crushed
1 bay leaf
1 sprig thyme
1 cup mineral water
1 lb button mushrooms or 1 lb white mushroom
2 teaspoons fresh lemon juice
1 pinch sugar
sea salt
black pepper
1 tablespoon chopped parsley

Steps:

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.

Mushrooms a La Grecque image

Provided by bluemoon downunder

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tomatoes, home-grown rather than supermarket variety
1/3 cup extra virgin olive oil
1/4 cup wine
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
500 g button mushrooms
2 teaspoons lemon juice
salt, to taste
fresh ground black pepper, to taste
1 pinch brown sugar, to taste
1 tablespoon fresh parsley, chopped
1 cup walnuts, finely chopped

Steps:

Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
Pour the liquid over the mushrooms, and leave the mushrooms to cool.
Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.

Nutrition Facts : Calories 402.9, Fat 37.5, SaturatedFat 4.4, Sodium 10.5, Carbohydrate 12.1, Fiber 3.9, Sugar 4.7, Protein 8

Greek Style Marinated Mushrooms image

Provided by littlemafia

Categories < 15 Mins

Time 15m

Yield 3 cups, 10 serving(s)

Number Of Ingredients 8

3 garlic cloves, minced
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon whole coriander seed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground pepper
1 1/2 lbs small to medium mushrooms, cleaned, stems trimmed flat

Steps:

In a large saute pan, saute the garlic in the oil for2 minutes.
Add the remaining ingredients except the mushrooms; bring to a simmer.
Add the mushrooms; cover and simmer over low heat for 5 minutes or until the mushrooms are tender, stirring occasionally.
Put the mixture in a glass bowl or jar.
Cover and refrigerate1 to 4 days.
Drain off and discard the marinade before serving.