Best 3 Mushrooms A La Greque Recipes
Embark on a culinary journey to the heart of Greece with our enticing Mushrooms a la Greque. This delectable dish, deeply rooted in Greek tradition, features a captivating interplay of flavors and textures that will tantalize your taste buds. Indulge in a symphony of earthy mushrooms, juicy tomatoes, aromatic herbs, and tangy feta cheese, all harmoniously united in a rich tomato sauce. Prepare to be enchanted by the simplicity yet sophistication of this classic Greek dish that promises an unforgettable dining experience.
This article presents a collection of three distinct recipes, each offering a unique variation on the traditional Mushrooms a la Greque. Whether you prefer a classic, vegetarian, or vegan interpretation, we have curated a culinary adventure that caters to every palate. Dive into the richness of the Classic Mushrooms a la Greque, savor the hearty goodness of the Vegetarian Mushrooms a la Greque, or embrace the plant-based delight of the Vegan Mushrooms a la Greque. Each recipe is meticulously crafted to ensure an explosion of flavors that will transport you to the vibrant streets of Greece.
MUSHROOMS A LA GRECQUE
A classic mushroom dish which can be served as one of several mezze dishes, or served with crusty rolls or pita bread and a favourite dip for lunch. It's served cold, and will appeal to mushroom lovers! I've adapted it from a recipe in 'Mediteranean Kitchen', and I'm posting it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
- Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
- Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
- Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
- Pour the liquid over the mushrooms, and leave the mushrooms to cool.
- Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
- Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 402.9, Fat 37.5, SaturatedFat 4.4, Sodium 10.5, Carbohydrate 12.1, Fiber 3.9, Sugar 4.7, Protein 8
DELICIOUS HOT OR COLD MUSHROOMS A LA GRECQUE
Mushrooms a la Grecque is a French dish in which mushrooms are prepared in a Greek style with lemon juice, olive oil, and Greek herbs and spices. This recipe is adapted from The Food of France
Provided by TishT
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Wash the mushrooms and set aside.
- Put the tomatoes, olive oil, vermouth or white wine, shallots, garlic, coriander seeds, bay leaf, thyme, and water in a saucepan and simmer for 10 minutes.
- Then put in the mushrooms, and simmer for 10 more minutes, uncovered.
- Remove the mushrooms and place in a serving dish.
- Boil the liquid until there is only 1 cup.
- Take out the bay leaf and thyme.
- Add the lemon juice, pinch of sugar, and a few grinds of sea salt and pepper to taste.
- Pour liquid over mushrooms; garnish with chopped parsley.
- Serve warm, or refrigerate and then serve chilled.
- *Youcan use a variety of mushrooms in place of the white mushrooms: Baby Portobellos, Crimini, Shitake.
MUSHROOMS A LA GREQUE
Steps:
- In a saucepan, combine water, wine, olive oil, lemon juice and bouquet garni. Simmer for 10 minutes. Slice mushrooms and leave small ones whole. Add mushrooms to court bouillon and simmer 8 to 10 minutes. Strain out mushrooms and reduce cooking liquid by two-thirds or until thickened. Allow mushrooms to marinate overnight in sauce.
Tips:
- Use fresh, firm mushrooms for the best flavor and texture.
- Clean the mushrooms thoroughly before cooking to remove any dirt or debris.
- Slice the mushrooms evenly so that they cook evenly.
- Use a large skillet or sauté pan to cook the mushrooms so that they have plenty of room to spread out.
- Cook the mushrooms over medium-high heat until they are browned and tender, stirring occasionally.
- Add the lemon juice, white wine, and herbs to the mushrooms and cook for a few minutes more, or until the liquid has reduced by half.
- Serve the mushrooms immediately as a side dish or main course.
Conclusion:
Mushrooms a la Greque is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is a great way to use up leftover mushrooms and is also a good source of protein and fiber. The lemon juice and white wine add a bright and tangy flavor to the mushrooms, while the herbs add a touch of complexity. This dish is sure to please everyone at the table.
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