Mushrooms à la Grecque

Preparation info

  • Difficulty


  • Yield: about

    2 cups


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • ½ pound small mushrooms, preferably
  • tablespoons lemon juice
  • tablespoons olive oil
  • ½ teaspoon coriander seeds
  • 1 small garlic clove, crushed and peeled
  • Salt to taste, if desired
  • Freshly ground black pepper to taste
  • 2 tablespoons chicken broth


  1. If the mushrooms are small, leave them whole. Otherwise, cut them into quarters. Put them in a saucepan with lemon juice and stir to coat.
  2. Add the remaining ingredients. Cover and cook for 7 to 8 minutes, stirring occasionally. Uncover and cook over high heat for about 5 minutes, shaking the pan occasionally. Remove from the heat and let cool. Remove the garlic clove before serving.