Greek Mushrooms Recipes

GREEK MUSHROOMS

Steps:

• Clean and trim mushrooms.
• Bring all ingredients (except mushrooms) to a boil and simmer 5 minutes.
• Add mushrooms and simmer 10 minutes.
• Cool. May be served at room temperature or reheated.
• Best if made a day ahead.

GREEK STYLE MARINATED MUSHROOMS

Steps:

• In a large saute pan, saute the garlic in the oil for2 minutes.
• Add the remaining ingredients except the mushrooms; bring to a simmer.
• Add the mushrooms; cover and simmer over low heat for 5 minutes or until the mushrooms are tender, stirring occasionally.
• Put the mixture in a glass bowl or jar.
• Cover and refrigerate1 to 4 days.
• Drain off and discard the marinade before serving.

DELICIOUS HOT OR COLD MUSHROOMS A LA GRECQUE

Steps:

• Wash the mushrooms and set aside.
• Put the tomatoes, olive oil, vermouth or white wine, shallots, garlic, coriander seeds, bay leaf, thyme, and water in a saucepan and simmer for 10 minutes.
• Then put in the mushrooms, and simmer for 10 more minutes, uncovered.
• Remove the mushrooms and place in a serving dish.
• Boil the liquid until there is only 1 cup.
• Take out the bay leaf and thyme.
• Add the lemon juice, pinch of sugar, and a few grinds of sea salt and pepper to taste.
• Pour liquid over mushrooms; garnish with chopped parsley.
• Serve warm, or refrigerate and then serve chilled.
• *Youcan use a variety of mushrooms in place of the white mushrooms: Baby Portobellos, Crimini, Shitake.

GREEK MARINATED MUSHROOMS

Steps:

• Brush mushrooms clean and trim ends.
• Saute mushrooms in the olive oil for 5 minutes.
• Add remaining ingredients and simmer for 10 minutes, over very low heat.
• Remove from heat and allow to cool.
• Then refrigerate at least 6 hours, or a day to give flavors a little time to develop.

GREEK-STYLE CHICKEN AND MUSHROOMS

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 10 minutes. Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes. Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper.
• Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.

GREEK MUSHROOM SALAD

Steps:

• Heat the oil on low in a frying pan, then gently fry the mushrooms for 2-3 minutes.
• Do not overcook.
• Sprinkle in garlic and basil, then toss the mixture for a minute or two so that mushrooms are well coated.
• Add the tomato, lemon juice, water, salt, and pepper.
• Stir together and cook until the tomato softens.
• Remove from heat and let cool.
• Garnish with chopped herbs.

GREEK STYLE ROASTED MUSHROOMS

Steps:

• Preheat the oven to 200C, 400F, Gas 6
• Brush a little olive oil over each mushroom and arrange, upside down, on a non stick baking tray.
• Mix the tomatoes, onions,garlic,cheese, olives and parsley together and season with salt and freshly ground black pepper.
• Divide de mixture equally between each mushroom. Transfer to the preheat oven and bake for 15 minutes or until the mushrooms are tender and the filling is pipping hot.
• Serve hot or warm. These make great party snacks, or server 2 per person with a crisp salad for light and healthy meal