Warm the a la Grecque vinaigrette in a heavy-based saucepan over a low heat. Heat the olive oil in a heavy-based pan and sauté the mushrooms until golden brown. Drain the mushrooms, transfer to a bowl and pour over the warm a la Grecque vinaigrette. Season to taste with salt and freshly ground pepper. Store the mushroom a la Grecque in a parfait jar and refrigerate until ready to use. Add the herbs just before serving to avoid the vinegar from discolouring them. In addition to the varieties listed, any type of mushroom can be used such as cep, morel or trompettes.
© 2005 Liam Tomlin. All rights reserved.