Page title and description
Mushrooms a la Grecque
A la Grecque is the term for vegetables cooked in oil and seasonings then allowed to marinate and served cold. This classic mushroom dish is good as part of a mezze spread, or a light lunch or starter, perhaps with some crusty bread, and pâté or a dip. The technique works beautifully with young tender artichokes, carrots and cauliflower as well.
Ingredients
- 400g mushrooms, trimmed and halved, thickly sliced if large
- 3 tbsp olive oil
- 2-3 tbsp lemon juice
- 1-2 garlic cloves, crushed
- pinch chilli flakes (optional)
- 1 bay leaf
- 2 sprigs thyme
- 100ml dry white wine
- fresh parsley leaves, finely chopped, to serve (optional)
- crusty bread, to serve
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
Place all ingredients except parsley and bread in a saucepan.
-
Step 2
Bring to the boil, then reduce to a simmer and cook for 10-15 minutes until mushrooms are tender.
-
Step 3
Leave to cool. Serve sprinkled with parsley (if using) along with crusty bread to mop up the juices.
-
Step 4
If you prefer, cover the mushrooms and refrigerate for a few days or until ready to eat.
