Mushrooms “in the Greek manner” make a wonderful addition to a buffet table or an antipasti platter. I also use this recipe as a sauce or topper for grilled or broiled meats and fish. The approach works equally well for a wide variety of vegetables, including baby artichokes, cauliflower, baby carrots, etc. The key is to make sure not to overcook the mushrooms (or other vegetables) so that they still have some texture. If you don’t have wild mushrooms, regular commercially grown mushrooms such as crimini or ordinary buttons will do fine. I usually make this using alba, clamshell, or trumpet royales from my friends at Gourmet Mushrooms, my neighbors here in Sonoma County.
In a deep, nonaluminum saucepan, combine the onion, lemon juice and zest, bay leaves, tomato paste, sugar, wine, fennel, coriander, mustard, chile flakes, garlic, and salt, and bring it to a boil. Add the mushrooms, cover, and simmer for 8 to 10 minutes or until the mushrooms and onions are tender but not mushy.
Drain the mushroom mixture, reserving the broth, and set the mushrooms and onion aside. Return the broth to the pan, bring it to a boil over high heat, and cook uncovered to reduce by a third, about 6 minutes (you’ll have approximately
Store covered in the refrigerator for up to 1 week and serve warm or at room temperature.
© 2004 John Ash. All rights reserved.