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

  1. Cut the onion into small cubes.
  2. Chop the parsley with a knife, also finely chop the garlic.
  3. Put chopped onion, garlic, coriander, bay leaf, thyme in a saucepan.
  4. 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.
  5. Remove the seeds and liquid from the tomato, cut the pulp into small cubes.
  6. Add the tomatoes to the pot.
  7. 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.
  8. After that, add the mushrooms to the pan.
  9. Simmer mushrooms in the marinade for 10 minutes, stirring occasionally.
  10. Then, using a slotted spoon, remove the stewed mushrooms from the marinade. We put them in a deep bowl.
  11. 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.
  12. Pour the stewed mushrooms with the resulting marinade. Let the mushrooms cool completely in the marinade.
  13. Serve stewed mushrooms “a la Greek” to the table as a cold snack, sprinkle with chopped parsley.

Bon Appetit!

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