Mushrooms A La Greque Recipes
MUSHROOMS A LA GREQUE
In France, vegetables prepared a la Grecque (''in the Greek style'') are cooked with vinegar or lemon, olive oil and coriander and other seasonings, then allowed to marinate in the fridge to be served cool. The vegetables make a fantastic first course, perhaps with a slice of pâté, or as a piquant accompaniment to cold roast meats or fried fish.
Provided by goodfood.com.au
Categories Side Dish
Time 45m
Yield SERVES 6-8 as a side dish
Number Of Ingredients 12
Steps:
- Place all the ingredients, except for the onion and mushrooms, in a stainless steel saucepan and bring to a simmer. Simmer for 15 minutes, then add the onion and cook for a further five minutes. Add the mushrooms and simmer for a further 10 minutes. When they are cooked, if there is too much liquid, remove the mushrooms and reduce the sauce a little to intensify the flavour. Add the mushrooms back to the liquid to chill overnight so they can marinate in the sauce.
MUSHROOMS A LA GRECQUE
A classic mushroom dish which can be served as one of several mezze dishes, or served with crusty rolls or pita bread and a favourite dip for lunch. It's served cold, and will appeal to mushroom lovers! I've adapted it from a recipe in 'Mediteranean Kitchen', and I'm posting it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
- Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
- Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
- Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
- Pour the liquid over the mushrooms, and leave the mushrooms to cool.
- Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
- Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.
Nutrition Facts : Calories 402.9, Fat 37.5, SaturatedFat 4.4, Sodium 10.5, Carbohydrate 12.1, Fiber 3.9, Sugar 4.7, Protein 8
MUSHROOMS A LA GREQUE
Steps:
- In a saucepan, combine water, wine, olive oil, lemon juice and bouquet garni. Simmer for 10 minutes. Slice mushrooms and leave small ones whole. Add mushrooms to court bouillon and simmer 8 to 10 minutes. Strain out mushrooms and reduce cooking liquid by two-thirds or until thickened. Allow mushrooms to marinate overnight in sauce.
DELICIOUS HOT OR COLD MUSHROOMS A LA GRECQUE
Mushrooms a la Grecque is a French dish in which mushrooms are prepared in a Greek style with lemon juice, olive oil, and Greek herbs and spices. This recipe is adapted from The Food of France
Provided by TishT
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
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2013-12-07 In a large skillet, heat 1/3 cup of the olive oil with the coriander seeds. Add the onion, cover and cook over moderate heat until softened, about …
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Servings 4Total Time 1 hr 10 mins
- In a saucepan of boiling water, blanch the raisins for 2 minutes. Using a slotted spoon, transfer the raisins to a plate; let cool. Blanch the cauliflower florets until crisp-tender, about 2 minutes; transfer to the plate. Blanch the scallions for 1 minute; add to the cauliflower. Thickly slice the scallions crosswise.
- In a large skillet, heat 1/3 cup of the olive oil with the coriander seeds. Add the onion, cover and cook over moderate heat until softened, about 4 minutes. Add the wine, bouquet garni and ground coriander; season with salt. Cover and cook for 5 minutes. Add the mushrooms and lemon juice, season with salt and pepper and simmer over moderately high heat, stirring, until the mushrooms are just tender, about 5 minutes.
- Transfer the mushrooms to a bowl. Add the tomatoes, tomato paste and raisins to the skillet and simmer until the sauce is thickened, about 8 minutes; discard the bouquet garni and coriander seeds. Add the mushrooms to the sauce and bring to a boil, then season with salt and pepper. Let cool.
- Pat the cauliflower and scallions dry and put in a bowl. Add the remaining 2 tablespoons of olive oil, season with salt and pepper and toss. Mound the mushrooms on plates and top with the cauliflower and scallions. Garnish with the mint and chives and serve.
MUSHROOMS A LA GRECQUE RECIPE - LOS ANGELES TIMES
2008-01-02 Put the mushrooms, wine, lemon juice, olive oil, coriander seeds and one-fourth cup water in a 3 1/2 - or 4-quart pot. Cover the pot and bring to a …
From latimes.com
Servings 4Estimated Reading Time 7 minsCategory VEGETARIAN, APPETIZERSTotal Time 35 mins
From latimes.com
Servings 4Estimated Reading Time 7 minsCategory VEGETARIAN, APPETIZERSTotal Time 35 mins
- Slice off and discard the mushroom stems. Rinse and drain the mushrooms. If the mushroom caps are larger than three-quarters inch in diameter, cut them in half vertically. Put the mushrooms, wine, lemon juice, olive oil, coriander seeds and one-fourth cup water in a 3 1/2 - or 4-quart pot. Cover the pot and bring to a simmer over medium heat, gently shaking the pan a few times during the first few minutes of cooking. Simmer gently, covered, for 12 minutes to cook through.
- Using a slotted spoon, remove the mushrooms from the pot and put them into a bowl to cool. Return the mushroom liquid to a good simmer, adding any remaining liquid that the resting mushrooms have released back to the pan to reduce. Simmer until the liquid is reduced to one-fourth cup, then remove from the heat.
- Pour the reduced liquid over the mushrooms and season with salt and pepper. Cool to room temperature. The recipe to this point can be made ahead and the mushrooms stored, refrigerated, for 1 to 2 days.
- Heat a grill over medium heat. Grill both sides of the bread until lightly browned. Divide the mushrooms with the juices among four small bowls. Sprinkle each with fresh parsley and serve with the bread.
MUSHROOMS à LA GRECQUE - RECIPE | SPICE TREKKERS
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MUSHROOMS A LA GREQUE RECIPE | EAT YOUR BOOKS
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RECIPES > MAIN DISH > HOW TO MAKE MUSHROOMS A LA GREQUE.
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The 1940s were all about rationing, protein stretching, substitutions, rediscovering "grandma's foods", and making do with less. Home cooks made sugarless cookies, eggless cakes, and meatless meals.Cookbooks, magazines, government pamphlets, and food company brochures were full of creative ideas for stretching food …
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Mushrooms a la Grecque Preparing Instructions: 1. Rinse, pat dry, and halve fresh mushrooms or drain canned mushrooms; set aside. 2. In a large saucepan combine oil, wine, water, lemon juice, onion, garlic, salt, sugar, coriander, and black pepper. Bring to boiling; add carrots. 3. Cover and simmer for 15 minutes. Add mushrooms and olives ...
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Step 1 Slice off and discard the mushroom stems. Rinse and drain the mushrooms. If the mushroom caps are larger than three-quarters inch in diameter, cut them in half vertically. Put the mushrooms, wine, lemon juice, olive oil, coriander seeds and one-fourth cup water in a 3 1/2 - or 4-quart pot. Cover the pot and bring to a simmer over medium ...
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MUSHROOMS A LA GREQUE RECIPE
Recipe of Mushrooms a la Greque Recipe food with ingredients, steps to cook and reviews and rating. Tweet. New recipes; Best recipes; My recipes; Find recipes: Mushrooms a la Greque Recipe . Get Mushrooms a la Greque Recipe from Food Network. Visit original page with recipe. Bookmark this recipe to cookbook online . Yield: 4; Cooking time: 45 Min; Publisher: …
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MUSHROOMS A LA GREQUE RECIPE | RECIPELAND
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Mushrooms à la Grecque might be just the main course you are searching for. One serving contains 473 calories, 13g of protein, and 21g of fat. This gluten free, primal, and vegan recipe serves 4. Head to the store and pick up salt, scallions, chives, and a few other things to make it today. To use up the salt you could follow this main course ...
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VEGAN CHRISTMAS RECIPES: MUSHROOMS à LA GRECQUE
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MUSHROOMS A LA GRECQUE - RECIPE FLOW
Photo by: Timeless Gourmet Mushrooms A La Grecque Food Ingredients: 2 cups Olive oil 1 cup Lemon juice 3 cups Water 3 cups White wine 2 tablespoons Black peppercorns 3 tablespoons Corriander seeds 1 1/2 cups Yellow onion, brunoise 1/2 can Garlic, sliced 1 tablespoon Kosher salt 3 Bay leaf 1 tablespoon Dried thyme 7 pounds Button mushrooms Recipe preparation: 1 …
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