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 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.
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
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.
LEEKS A LA GRECQUE
A quick and easy, flavoursome leek and tomato side dish which is equally delicious warm or cold. It freezes well, so you may want to double the ingredients and freeze some.
Provided by bluemoon downunder
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the outer leaves from the leeks, wash thoroughly and cut into 2.5 centimetre (1 inch) lengths.
- Place in a pan (preferably non-stick) with the remaining ingredients, adding salt and freshly ground black pepper, to taste.
- Heat gently until the vegetables are simmering and simmer for 20 minutes.
- If serving warm, place in a serving dish, garnish with basil leaves - and serve.
- If serving cold, leave to cool in the liquid, then place in a serving dish, garnish with basil leaves - and serve.
Nutrition Facts : Calories 120.6, Fat 3.9, SaturatedFat 0.6, Sodium 24.7, Carbohydrate 20.3, Fiber 3.2, Sugar 7.3, Protein 2.6
VEGETABLES A LA GRECQUE
Here's a recipe, borrowed from the Greeks, that offers a marvelous way to bring out the goodness and tang of fresh vegetables. They're simmered until just crisp-tender in an herb/wine/lemon juice marinade. The result is wonderfully savory, as well as healthful. Carrots, mushrooms, green beans, leeks and zucchini, artfully arranged on a platter, make a dish both pretty and tasty. Served hot, it will complement any meal. Served cold, it's a pleasant appetizer.
Provided by JackieOhNo
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Prepare vegetables: In colander, under cold running water, wash green beans; drain well. Cut off ends, leaving beans whole. Set aside. Wash and pare carrots; with sharp knife, cut crosswise into 4-inch pieces; then slice lengthwise into strips 1/2-inch wide.
- Trim root ends of leeks; cut off tops, leaving 1 to 3 inches of green stem; discard tops. With sharp knife, cut in half lengthwise. Wash under cold running water to remove any sand. Wipe mushrooms with damp paper towels; trim the stem ends; cut in half lengthwise.
- Wash zucchini; trim ends; cut into 3-inch pieces; then slice into strips 1/2-inch wide.
- Prepare cooking liquid: In large 10-inch skillet, combine water, wine, lemon juice, olive oil, green onion, salt, peppercorns, thyme and parsley sprigs. Over medium heat, bring to boiling. Add the leeks; simmer, covered, until tender - about 5 minutes. With slotted spoon, remove leeks to shallow dish. Return liquid to boiling. Add carrots; simmer, covered, 10 minutes or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
- Add green beans; simmer, covered, 7 minutes, or until tender. With slotted spoon, remove beans to shallow dish. Return liquid to boiling. Add zucchini; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
- Add mushrooms; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to dish. Arrange vegetables in serving dish.
- Reduce liquid to 2/3 cup; spoon over vegetables. Sprinkle with parsley. Serve hot as side dish or chilled as appetizer.
PORTOBELLO MUSHROOM SALAD à LA GRECQUE
The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese round out the salad. Serve a full-boded Chardonnay with it
Provided by Kathy Cary
Categories Bon Appétit Salad Mushroom Watercress Feta Fennel Coriander
Yield Serves 6
Number Of Ingredients 15
Steps:
- Blanch onions in a saucepan of boiling water 2 minutes. Drain; cool. Peel onions.
- Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add water, celery, fennel, and onions; bring to boil. Add mushrooms, vinegar, salt, pepper, and coriander. Simmer mushrooms until tender, about 30 minutes. Pour mushroom mixture into strainer set over large bowl. Return strained liquid to same skillet. Boil until reduced to 1/2 cup, about 12 minutes. Combine mushroom mixture and reduced liquid in large bowl. Mix in parsley and thyme. Chill at least 2 hours and up to 6 hours.
- Arrange watercress around edge of platter. Mound mushroom mixture in center. Sprinkle with cheese and serve.
CHAMPIGNONS A LA GRECQUE
Mushrooms marinated in seasoned white wine and lemon juice. From "Classic French Cooking" by Elisabeth Luard. Goes very well with a nice pan-seared steak! Note that the "Cooking Time" for this recipe is only the marinating time. This must be made in advance, but there is very little work involved.
Provided by Da Huz
Categories Vegetable
Time 12h10m
Yield 1 pound, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Clean and slice mushrooms.
- Combine remaining ingredients into a saucepan and cook until alcohol smell is gone.
- Combine all ingredients into a dish to marinate and leave in the refrigerator overnight.
More about "delicious hot or cold mushrooms a la grecque recipes"
2-2: MUSHROOMS à LA GRECQUE – SIMPLY DELICIOUS: THE …
From simplydeliciouscookbook.com
VEGETABLES A LA GRECQUE RECIPE | JAMES BEARD …
From jamesbeard.org
MUSHROOMS A LA GRECQUE RECIPE / RIVERFORD - RIVERFORD …
From riverford.co.uk
Servings 4Total Time 30 mins
- Bring to the boil, then reduce to a simmer and cook for 10-15 minutes until mushrooms are tender.
- Leave to cool. Serve sprinkled with parsley (if using) along with crusty bread to mop up the juices.
MUSHROOMS A LA GRECQUE RECIPE - LOS ANGELES TIMES
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.
MUSHROOM A LA GRECQUE — EVERYDAY GOURMET
From everydaygourmet.tv
MUSHROOMS A LA GRECQUE - BIGOVEN.COM
From bigoven.com
POACHED EGG WITH MUSHROOMS A LA GRECQUE RECIPE
From greatbritishchefs.com
MUSHROOMS A LA GRECQUE - BIGOVEN.COM
From bigoven.com
MUSHROOMS A LA GRECQUE RECIPE BY BECKY - COOKPAD
From cookpad.com
MUSHROOMS A LA GRECQUE RECIPE - DRAGONS AND FAIRY DUST
From dragonsandfairydust.co.uk
MUSHROOMS A LA GRECQUE RECIPE- COOKITSIMPLY.COM
From cookitsimply.com
DELICIOUS HOT OR COLD MUSHROOMS A LA GRECQUE RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love