Serving dish of Mushrooms a la Grecque
(click to enlarge)

Mushrooms à la Grecque


Italy   -   Funghi di Coltura Ateniesi
Serves:
Effort:
Sched:
DoAhead:  		 6 salad
**
50 min
Best		 Mushrooms Greek Style - an interesting and refreshing lemony (but not too tart) salad or appetizer that can be made easily in any quantity - and well ahead of need.




1-1/2
------
2
2
2
1
1/3
1/3
2
5
1/3
------
1/3
4
#
---
oz
T
cl

c
c
c

t
---
c
oz
Mushrooms (1)
-- Marinade
Celery
Parsley
Garlic
Bay Leaf
Lemon Juice
Olive Oil, ExtV
Water
Peppercorns
Salt
-- Garnish
Parsley (more)
Onion, Red
PREP   -   (25 min)
  1. Wipe MUSHROOMS clean, trim stems and cut into halves or quarters depending on size.
  2. Dice CELERY small. Chop PARSLEY small. Cut GARLIC in half crosswise. Mix together all Marinade items.
  3. Chop PARSLEY small for garnish.
  4. Cut ONION in half lengthwise and slice thin crosswise.
RUN   -   (25 min)
  1. Place Marinade in a non-reactive pot and bring to a boil. Simmer for about 5 minutes.
  2. Stir Mushrooms into Marinade and continue to simmer for 15 to 20 minutes stirring once or twice.
  3. Pour Mushrooms with Marinade into a suitable container removing the Bay Leaf and Garlic.
  4. If you have time, refrigerate overnight or longer. The recipe will keep 3 or 4 days in the fridge.
  5. Serve cool garnish with Parsley and Onions.
NOTES:

  1. Mushrooms:

      Regular white mushrooms are fine for this dish, or the closely related brown Criminis (used in the photo example. For details see our Fungus page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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