Champignons à La Grecque

Mushrooms in Marinade

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 pound large white mushrooms


  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.