Best Mushrooms A La Greque Recipes

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

Mushrooms a la Greque image

Provided by Food Network

Categories side-dish

Time 12h30m

Number Of Ingredients 7

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.