Mushroom a la Grecque

Basic Recipe 3

Preparation info

  • Difficulty


  • Makes

    250 g

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 200ml A la Grecque vinaigrette
  • 25ml Olive oil
  • 150g Button mushrooms
  • 50g Oyster mushrooms
  • 50g Shimiji mushrooms
  • 5g Chives, sliced
  • 5g Tarragon, chopped
  • 5g Flat leaf parsley, chopped
  • Salt
  • Freshly ground pepper


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.