Mushrooms à la Grecque with tomatoes and herbs
 

There are wide variations in the style and flavours of mushrooms à la Grecque in each of which different flavours dominate.  These include, herbs, citrus fruits, spices and tomatoes.  This version is a very good middle-of-the-road dish.  It has all the elements of the tastes listed but none of the dominate to the detriment of the others.  It makes and excellent starter, tapas or even salad dish.

Preparation Time: 10 Mins

Cooking Time: 25 Mins

Total Time: 8 Hrs

Ingredients

For 8 servings…

450 gms          Mushrooms  - button 

110 ml             Olive oil    

30 cl               Water       

½                   Lemon  - juice of      

¼ tsb             Peppercorns  - black, crushed   

¼ tsp             Coriander seeds  - crushed      

                      Salt          

3                    Tomatoes  - chopped

For a bouquet garnet

½ tsp             Thyme  - dried        

½ tsp             Parsley  - dried        

½ tsp             Fennel seeds           

1                    Bay leaf     

To garnish

1 tbs               Parsley  - fresh - chopped       

Method

Cut the stalks off the mushrooms flush with the bottoms of the caps.  Keep the stalks for other dishes.

Boil the olive oil, water, lemon juice, peppercorns, coriander seeds salt and bouquet garnet together for 15 minutes.  Add mushrooms and boil for about 3 minutes.  Remove mushrooms, and reduce sauce until it is thick.  Add the tomatoes and boil for a few minutes.  Remove the bouquet garnet and pour the boiling sauce over mushrooms.  Chill and serve, sprinkled with a little chopped parsley.

Wine recommendations

Normally a white wine.

Conventional

     Mâcon

Interesting

     Côtes du Rhône blanc

     Pinot Blanc

     Vouvray sec

Adventurous

     Amontillado Sherry