Wild Mushrooms à la Grecque

Preparation info

  • Difficulty


  • Makes about

    2 quarts

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

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.


  1. 1 medium white onion, peeled and cut into 8 wedges (leave some of the root end on to hold the wedges together)
  2. Juice and slivered zest of 1 llarge lemon
  3. 2 bay leaves
  4. 2 tablespoons tomato paste
  5. cup sugar
  6. 4 cups crisp, light-bodied white wine
  7. ¼ teaspoon whole fennel seeds
  8. ¼ teaspoon whole coriander seeds
  9. ½ teaspoon whole mustard seeds
  10. ¼ teaspoon red chile flakes or Aleppo pepper, or to taste
  11. 6 large whole peeled garlic cloves
  12. 2 teaspoons kosher or sea salt
  13. pounds wild or cultivated mushrooms, cleaned


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 4 cups of liquid that you want to reduce to about cups). Combine the mushrooms and onion with the reduced liquid.

Store covered in the refrigerator for up to 1 week and serve warm or at room temperature.