Mushrooms à la Grecque

Greek-Style Mushrooms

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Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

There is a reason why these blanched, boldly seasoned mushrooms are ubiquitous as first courses in busy, unpretentious restaurants from L’Île sur la Sorgue to Konya. They are incredibly easy to make. And they have a wonderful texture and flavor because they exploit the mushrooms’ ability to pick up flavors. Here they are napped in a reduction of their cooking liquid. I can also recommend marinating mushrooms in the same seasonings and olive oil. They are raw but tempered by the oil they have absorbed.


  • 2 teaspoons salt
  • ½ cup vinegar
  • 10 peppercorns
  • 8 coriander seeds
  • 8 fennel seeds
  • pounds mushrooms, wiped clean and halved lengthwise


  1. Bring cups of water to a boil. Add all the ingredients except the mushrooms. Simmer for 5 minutes, covered.
  2. Add the mushrooms and simmer for 10 minutes, covered. Remove the mushrooms to a serving bowl with a slotted spoon.
  3. Reduce the cooking liquid at a full rolling boil, uncovered, until it turns viscous. Pour over the mushrooms (through a strainer if you don’t like the homey look of peppercorns and coriander seeds). Let cool. Serve at room temperature.

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