Braised Mushrooms “a la Greek”
by Editorial Staff
It is not at all difficult to prepare a mushroom dish according to this recipe, it turns out to be tasty and aromatic. Stewed mushrooms in a la Greek marinade will appeal to those who eat right or fast.
Cook: 40 mins
Servings: 2
Ingredients
- Champignons – 300 g
- Bulb onions – 1 pc.
- Olive oil – 40 ml
- Dry white wine – 30 ml
- Tomato – 1 pc.
- Water – 150 ml
- Garlic – 1 clove
- Coriander seeds – 2-4 pcs.
- Bay leaf – 1 pc.
- Fresh thyme – 1 sprig
- Lemon juice – 1 teaspoon.
- Sugar – 0.5 teaspoon.
- Salt to taste
- Ground black pepper – to taste
- Parsley – 2-3 branches
Directions
- Cut the onion into small cubes.
- Chop the parsley with a knife, also finely chop the garlic.
- Put chopped onion, garlic, coriander, bay leaf, thyme in a saucepan.
- Let’s make a cross-shaped shallow cut on the skin of the tomato, as shown in the photo. Pour boiling water over the tomato, leave it for 4-5 minutes, then easily remove the peel from the tomato.
- Remove the seeds and liquid from the tomato, cut the pulp into small cubes.
- Add the tomatoes to the pot.
- Pour in the wine, olive oil and water. Put the pan on fire, let the contents of the pan simmer and cook the marinade for another 10 minutes.
- After that, add the mushrooms to the pan.
- Simmer mushrooms in the marinade for 10 minutes, stirring occasionally.
- Then, using a slotted spoon, remove the stewed mushrooms from the marinade. We put them in a deep bowl.
- Cook the marinade remaining in the pan for another 10 minutes, during which time the marinade will evaporate and become a little thicker. Add lemon juice, salt, sugar and black pepper.
- Pour the stewed mushrooms with the resulting marinade. Let the mushrooms cool completely in the marinade.
- Serve stewed mushrooms “a la Greek” to the table as a cold snack, sprinkle with chopped parsley.
Bon Appetit!
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