This is very quick to do but must be done ahead of time to allow it to chill. An unusual addition to a salachampignons a la grecqued buffet, this just begs to be mopped up with crusty bread.

Ingredients

500g baby button mushrooms

150 ml dry white wine

1 tbsp olive oil

the juice of one lemon

1 tablespoon tomato puree

2 tsp coriander

2 bay leaves

salt & pepper

 

Method

1.Clean, wash and drain the mushrooms.

2. Heat the oil in a pan and put in the mushrooms. Add the lemon juice, white wine, coriander, tomato puree and bay leaves. Season. Bring to the boil and cook uncovered for 7-8 minutes.

3. Leave to cool, allowing the mushrooms to soak in the cooking liquid, which forms an integral part of the salad. Refrigerate and serve chilled.

 


Mushrooms à la grecque
 
Print
Cook time
Total time
 
This is very quick to do but must be done ahead of time to allow it to chill. An unusual addition to a salad buffet, this just begs to be mopped up with crusty bread.
Author:
Recipe type: Salad
Ingredients
  • 500g baby button mushrooms
  • 150 ml dry white wine
  • 1 tbsp olive oil
  • the juice of one lemon
  • 1 tablespoon tomato puree
  • 2 tsp coriander
  • 2 bay leaves
  • salt & pepper
Instructions
  1. Clean, wash and drain the mushrooms.
  2. Heat the oil in a pan and put in the mushrooms. Add the lemon juice, white wine, coriander, tomato puree and bay leaves. Season. Bring to the boil and cook uncovered for 7-8 minutes.
  3. Leave to cool, allowing the mushrooms to soak in the cooking liquid, which forms an integral part of the salad. Refrigerate and serve chilled.