You are here

Mushrooms A La Grecque

Fat.Freedom's picture
Ingredients
  Small mushrooms/Medium mushrooms, quartered 1 Pound (Whole)
  Water 1 Cup (16 tbs)
  Chicken broth 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Bay leaf 1 , crumbled
  Parsley sprigs 4
  Garlic 1 Clove (5 gm), sliced in 3 pieces
  Coriander seeds 2 Teaspoon, crushed
  Dried thyme 1⁄2 Teaspoon
  Peppercorns 8
  Dried hot red pepper flakes 1⁄2 Teaspoon
Directions

GETTING READY
1. Use a damp kitchen towel to wipe the grit off the mushrooms.
2. Stem mushrooms and place caps in a bowl. Keep aside. Reserve stems for another use if you like.
3. In a small piece of muslin or cheesecloth, tie all the ingredients for bouquet garni bag.

MAKING
4. In a stainless steel pan or pot, combine the ingredients for bouillon.
5. Add the bouquet-garni bag bring to a boil.
6. Bring the bouillon to a rapid boil and boil for 1 minute.
7. Tip in the mushroom caps a few at a time.
8. Reduce heat and simmer for about 3 minutes, stirring frequently.
9. Use a slotted spoon to remove the mushrooms into a clean glass bowl.
10. Reduce the marinade by boiling over high heat, to 1 cup.
11. Take pan off the heat and remove and discard the bouquet garni bag.
12. Cool the liquid cool to room temperature.
13. Pour the bouillon over mushrooms.
14. Cover bowl and refrigerate overnight or up to 4 days.

SERVING
15. Serve the mushrooms at room temperature spooning the marinade over them.
16. Use them to make salads if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
3.90278
Average: 3.9 (18 votes)