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Mushrooms a la grecque

laura.cota.1987 — Thu, 04 Nov 2010 01:03:40 +0000

It’s not a secret anymore that I love mushrooms that’s why I didn’t hesitate to try this delicious greek recipe full of Mediterranean flavors. The splash of wine, the lemon juice and the coriander seeds give them that delicate flavor that instantly makes one think of the sunny places of Greece. These marinated mushrooms are perfect as appetizers along with other salads either for a family meal, for a buffet or for a barbecue party.

Ingredients

- 2 lbs mushrooms
- 1 cup dry white wine (sauvignon blanc, pinot grigio)
- 3/4 cup olive oil
- 1 large juicy lemon or 2 small ones (the juice)
- 4 tsp tomato paste
- 2-3 bay leaves
- 4-5 twigs of fresh thyme
- 1/2 tsp coriander seeds
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper

Directions

- clean the mushrooms, remove their stems and cut them into smaller chunks (for the bigger ones)
- in a 2 quarts pan, mix in the wine, olive oil, lemon juice, tomato paste, coriander seeds, salt and pepper
- bring it to the boiling point
- reduce for 4-5 minutes
- add in the mushrooms, reduce heat to medium high and cook uncovered for 10-15 minutes
- let it cool, then refrigerate for at least an hour before serving (tastes better cold)

Kalí óreksi! (Bon appetit!)

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Mushroom and walnut salad

Pascal — Sat, 17 Apr 2010 08:10:53 +0000

I love mushrooms. So if a recipe comes along with mushroom, some cream, some crunchy bits, I’ll have to try it. This makes quite a refreshing starter course, and you can make it look fancy without much effort. What more is there to ask for?

Ingredients for the mushroom salad

- 4 cups sliced mushrooms (about 12 oz)
- 1/2 cup walnut pieces (about 10 walnuts)
- 2/3 cup sour cream
- 1/2 cup scallions, minced
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 1 tsp fresh-ground black pepper
- 8-12 lettuce leaves

Preparation

- In a large bowl, mix the mushrooms, the walnuts, sour cream, scallions, lemon juice, salt and pepper
- you can refrigerate for up to a couple hours, but it will taste better if you mix everything just before serving
- Serve in individual bowl, with a couple lettuce leaves forming a nest for the mushroom mixture

Inspired from Jacques-Pépin in “Fast food, my way”

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Wild Mushroom Ragout Recipe

Pascal — Mon, 12 Jun 2006 06:36:52 +0000

Here’s a recipe you can use to accompany a variety of dishes. I have found that it works well with beef, pork, chicken, or lamb. The mushrooms get a lot of flavor from the wine and the broth, and this is a very tasty way to prepare mushrooms.

Total preparation time: 45 minutes

Ingredients:

2 table spoon Butter
1/2 table spoon finely chopped garlic
3-4 shallots (makes a generous half cup) finely chopped
4 cups of coarsely chopped mushrooms
salt and pepper
1/2 cup red wine (Carbernet Sauvigon works)
1 cup beef broth

First, start off by cleaning the mushrooms and chopping them coarsely. You don’t want to cut them too small as they will shrink quite a bit and it is nice to have something to sink your teeth into once you get to eat them. You can use any mushrooms that you have available. If you can’t find fresh one, you can use dried mushrooms. Just soak them in warm water for 20-30 minutes before starting.

If I can find them, I like to use 1 cup of morels, 1 cup of chanterelles, 1 cup of porcinis, and 1 cup of portabello mushrooms. The nice part about this recipe is that you get to experiment which combination of mushrooms you like best. Tell me what works for you!
Chop the garlic and the shallots.

In a large flat bottom pan, melt 1 table spoon of butter over medium heat. Once the butter is melted, saute the garlic and shallots for about 3 minutes till the shallots get soft.

Add the mushrooms, add salt and pepper and cook for 7 minutes.

Increase the heat to medium high and pour the wine. Cook for 2-3 minutes to reduce the wine to less than half what you put.

Reduce the heat to low, add the broth and simmer for about 25 minutes. Most of the liquid should be gone.
The last step is to add the remaining table spoon of butter and your are now ready to serve and enjoy!

It will reheats nicely so you may prepare in advance.

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Marinated Mushrooms

Pascal — Mon, 10 Apr 2006 07:38:17 +0000

I love marinated mushrooms! So much so that when the olive bar where I usually got them decided to change the recipe they were using, I researched the subject, and went on to try 4 diffrerent recipes, and was not satisified with any of them. So I borrowed from 2 of them, and based on what I knew I liked, and created my own version. Here’s the result of my experiment and I’m quite happy about the result.

1 cup of water
1/2 cup of vinegar
1 tablespoon finely chopped red bell pepper
3/4 teaspoon mustard seeds.
1/2 teaspoon salt
1/4 teaspoon whole black peppers
1/4 teaspoon sugar
2 gloves of garlic, sliced or chopped.
1 pound of whole mushrooms (small to medium size)

Total time: 25 minutes

Ready the next day.

Brush the the mushrooms and wash them. Cut a 1/2 of the stem off. Combine everything but the mushrooms into a pan and bring to a boil. Add the mushrooms and boil covered for 10 minutes. Refrigerate overnight. Serve as an apetizer or as part of an antipasti plate.
To avoid wasting the rest of the red bell pepper, why not make marinated red bell peppers at the same time?

Looking for an alternative to marinated mushrooms? Try Mushrooms a la grecque.

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