Mushrooms À La Greque

Summary

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

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Instructions

1. 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.
2. 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.
3. If it tastes lukewarm as well as cold, you can prepare it several days in advance.
4. Ideal for antipasti buffet.