Mushrooms à la Grecque

Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 750 g/1 lb 10 oz very small mushrooms (the size of an average olive)
  • juice of 4 lemons
  • olive oil
  • 1 large onion, very finely diced
  • 750 g/1 lb 10 oz tomatoes, skinned, deseeded and finely diced
  • 1 level tbsp of equal quantities of crushed peppercorns and coriander seeds
  • 2 or 3 bay leaves
  • 1 sprig of thyme
  • 1 tbsp tomato purée
  • 1 bunch of fresh coriander, chopped
  • sea salt


First, clean the mushrooms if necessary - if you decide to wash them, make sure you dry them very carefully - then marinate them in the lemon juice for 10-15 minutes.

Secondly, heat some olive oil in a shallow sauté pan or a large, deep frying pan, add the onion and tomatoes and fry swiftly for a minute or two. Then add the peppercorns and coriander seeds, bay leaves, thyme, tomato purée and possibly a dash of water. Bring to the boil and simmer for a few minutes until you have a nice tangy sauce. Now add the mushrooms and lemon juice and cook for 5-6 minutes more or until the mushrooms are cooked and the sauce has reduced a little. Add salt to taste. Tip into a serving dish. When cool, chill in the refrigerator. Serve with chopped coriander leaves sprinkled over.