Mushrooms à la Grecque

Name: Mushrooms à la Grecque
Yield: Serves 4
Cuisine: France
Ingredients: juice of ½ lemon (more if needed); 3 tbsp/45 ml olive oil; ½ cup/125 ml white wine; 1 ½ lb/750 g small mushrooms; 1 tbsp peppercorns; 1 ¼ cups/300 ml veal stock or water; large bouquet garni; ½ lb/250 g tomatoes, peeled, seeded and coarsely chopped; 18-20 pearl onions, peeled; 2 tbsp coriander seeds; salt and pepper; 1 tbsp tomato paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

This popular appetizer is often served with other vegetables, such as pearl onions and artichokes, cooked in the same way.

Ingredients

1 ½ lb/750 g small mushrooms
3 tbsp/45

Europe
France
Starter
Gluten-free
Mediterranean

Method

Wash the mushrooms if necessary and trim. Quarter them if large. In a sauté pan or shallow saucepan heat the oil, add the onions and sauté for 2-3 minutes until lightly browned. Add the rest of the ingredients (except the mushrooms) and bring to a boil.
Add the mushrooms, pushing them under the liquid. Boil over a high heat for 15-20 minutes until the mushrooms