Spicy mushrooms à la
Grecque
 

There are many variations of mushrooms à La Grecque.  Generally, they fall into two main categories:  those that are tomato-based and those that are lemon-based.  This is a tomato-based version that is strongly spiced and where the tomato sauce is highly concentrated.

Preparation Time             15  Mins

Cooking Time                 10  Mins

Elapsed Time                   8  Hrs

Ingredients

For     4  portions

1                    Bay leaf

1 tsp               Coriander seeds  - crushed

½ tbs             Fennel seeds

1 clove            Garlic  - crushed

1 tbs               Lemon juice

450 gms          Mushrooms  - button

4 tbs               Olive oil

1 sprig            Parsley

8                    Peppercorns  - crushed

                      Salt

2 tsp               Tomato purée

1 tbs               Vinegar  - wine

80 ml              Wine  - dry white

To garnish

                      Parsley  - chopped roughly

Method

Cut the stalks of the mushrooms level with the caps and reserve the stalks for other use.

Put all the ingredients, except the mushrooms into a pan, bring to the boil and simmer covered for 5

minutes.  Put in the mushrooms and mix to cover them with the sauce.  Cover again and cook for 10 minutes or until the mushrooms are soft.  Remove the mushrooms to a serving dish with a slotted

spoon.

Boil down the juices until thick.  Remove the parsley, pour over the mushrooms and leave overnight. 

Serve in little bowls or ramekins.

Wine recommendations

Conventional

          Vouvray sec

Interesting

          Côte Chalonnaise blanc

          Côtes du Rhône blanc