Name Mushrooms a la Grecque


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* 2 tablespoons olive oil
* 1 onion, chopped
* 1 tablespoon tomato puree
* 150 ml (1/4 pint) dry white wine
* 2 tablespoons lemon juice
* 1 teaspoon coriander seeds, crushed
* 1 parsley sprig
* 1 thyme sprig
* 1 small stick celery with leaves
* 1 bay leaf
* 250 g (8 oz) closed cup mushrooms
* salt and freshly ground black pepper
* 1/2 head curly endive, to serve

1. Heat the oil in a frying pan, add the onion and cook for 5 minutes. Stir in the tomato puree, wine, lemon juice, coriander seeds, parsley, thyme, celery, bay leaf and seasoning and bring to the boil.
Add the mushrooms to the pan and simmer for 5 minutes over a gentle heat. Remove from the heat, cover and leave to cool completely in the liquid - about 2-3 hours.
2. Discard the parsley, thyme, celery stick and bay leaf. Arrange a bed of curly endive leaves in a shallow serving dish. Spoon the chilled mushrooms and the liquid into the centre and serve with crusty French bread.

Serves: 4

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