Hedgehog Mushrooms à la Grecque

Preparation info

  • Makes

    1 quart

    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Mini-mushrooms marinated in a mild court bouillon do not lose their shape or pleasing bounciness. Choose small specimens for the best effect—but larger ones will do if they are trimmed and sliced about ¼ inch thick. Serve this fresh salad-y dish as part of an antipasto mixture, with olives, artichoke hearts, and shrimp. Or toss with poultry or ham dice and serve on greens, as a lunch salad.


  • 1 tablespoon coriander seeds, lightly crushed
  • ¼ teaspoon peppercorns (preferably white), lightly crushed
  • cups vegetable or chicken broth
  • cups light dry white wine
  • 2 teaspoons kosher salt (less if broth is salted)
  • 2 bay leaves
  • ½ teaspoon dried tarragon
  • ½ teaspoon dried summer savory or thyme
  • ¾ pound small hedgehog mushrooms (or golden chanterelles)
  • 3 small-medium shallots
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • Minced parsley, tarragon, and chives


    1. In saucepan, stir coriander and peppercorns over moderate heat until crackling and fragrant, about 3 minutes. Add broth, wine, salt, bay leaves, tarragon, and savory; bring to a boil. Reduce heat and simmer, covered, until liquid is flavorful—about 15 minutes.
    2. Meanwhile, clean mushrooms: Trim bases and scrape off conspicuous soil. Dunk into sink filled with cold water and swish around, then lift out. Spread on towel, then blot dry. If small (caps about an inch in diameter), leave whole. If larger, halve, quarter, or cut into ¼-inch slices. Slice shallots. Intersperse mushrooms and shallots in wide-mouth heatproof jar of 4- to 5-cup capacity.
    3. Add lemon juice and oil to court bouillon and return to a boil. Pour slowly over mushrooms and stir to mix in seasoning. Refrigerate, uncovered, stirring occasionally, until chilled. When cold, cover tightly. Serve after a day, or within a week.