Champignons à La Grecque

Mushrooms in Marinade

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 pound large white mushrooms

Method

  1. Wash mushrooms. Cut stems off even with the caps. Cut caps into quarters. Put quartered caps and the remainder of ingredients into an enamel-coated pan or skillet. Bring to a boil. Once boiling, lift out mushrooms and put into a Pyrex mixing bowl. Boil liquids hard. Reduce them to about 1 cup.