Champignons à La Grecque

Name: Champignons à La Grecque (Mushrooms in Marinade)
Cuisine: France
Ingredients: 1 pound large white mushrooms; 2 cloves garlic, minced; 1 fresh tomato, peeled and diced; 1 cup white wine; 2 shallots, chopped fine; 2 whole cloves; ½ bay leaf; Pinch of dried thyme; 3 sprigs parsley; ½ teaspoon salt; 2 tablespoons olive oil; ½ cup chicken bouillon; Juice of ½ lemon; ¼ cup Madeira; 1 tablespoon sugar; ⅛ teaspoon pepper

Mushrooms in Marinade

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 pound large white mushrooms

Europe
France
Side dish
Gluten-free
Mediterranean

Method

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.