Best Mushrooms A La Galera Recipes

MUSHROOMS A LA GREQUE

Mushrooms a la Greque image

Provided by Food Network

Time 12h30m

Number Of Ingredients 7

Ingredients

1 1/2 cups water
1/2 cup wine
6 tablespoons olive oil
1/3 cup lemon juice
1 teaspoon salt
1 bouquet garni: parsley stems, bay leaf, thyme, 2 tablespoons minced shallots, celery leaves or seeds, fresh fennel or 1/8 teaspoon seeds, 1 teaspoon peppercorns, 1/4 to 1 teaspoon coriander
1 (10-ounce) package button mushrooms

Steps:

In a saucepan, combine water, wine, olive oil, lemon juice and bouquet garni. Simmer for 10 minutes. Slice mushrooms and leave small ones whole. Add mushrooms to court bouillon and simmer 8 to 10 minutes. Strain out mushrooms and reduce cooking liquid by two-thirds or until thickened. Allow mushrooms to marinate overnight in sauce.

DELICIOUS HOT OR COLD MUSHROOMS A LA GRECQUE

Delicious Hot or Cold Mushrooms A La Grecque image

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

Provided by TishT

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

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.

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