Mushrooms À La Greque
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- g 1,200 mushrooms, small ones
- 1 lemon (s), juice it
- 0.5 liter ½ white wine
- 1 teaspoon thyme leaves, fresh
- 2 bay leaves
- 20 coriander grains
- 2 beefsteak tomato (s)
- 1 bunch parsley, chopped
- 1 cup olive oil
- 2 onions)
- 2 cloves garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms, leave the small ones whole, cut the larger ones in half. Mix white wine, salt, pepper, lemon juice, thyme, bay leaf, coriander (mash a little beforehand with a wide knife or mortar), pour over the mushrooms and let it steep for approx. 1 hour.
- Let the chopped onions and garlic, squeezed through the press, turn light brown in the oil, then add the mushrooms and marinade. Warning: when it starts to boil, there will be a large amount of liquid in the pan. Reduce this by boiling in an open pot until there is only about the amount of a salad marinade left. Then mix in the skinned, pitted and cut tomatoes and let them steep for a short time. Finally fold in the parsley.
- If it tastes lukewarm as well as cold, you can prepare it several days in advance.
- Ideal for antipasti buffet.
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