Best 4 Mushrooms A La Greque Recipes

Mushrooms à la Greque is a classic French dish that involves sautéing mushrooms in a flavorful sauce made with white wine, lemon juice, and herbs. This elegant and aromatic dish can be served as an appetizer or a main course, and it is sure to impress your guests with its simple yet sophisticated flavors. The key to making the perfect Mushrooms à la Greque is to use the freshest ingredients possible, and to cook the mushrooms until they are tender but still slightly firm. This dish is also very versatile, and can be made with a variety of different types of mushrooms, such as button mushrooms, cremini mushrooms, or shiitake mushrooms.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOMS A LA GREQUE

Mushrooms a la Greque image

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

Ingredients

400ml vegetable stock
150ml white wine
50ml extra virgin olive oil
30ml apple cider vinegar
10g coriander seeds, toasted, crushed and wrapped in muslin cloth
2 bay leaves
1 tbsp tarragon leaves
2 garlic cloves, crushed
3/4 tbsp tomato paste
6 parsley stalks
1 brown onion, cut into strips
400g button mushrooms, wiped and cut inhalf

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

Mushrooms a La Grecque image

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

Ingredients

2 tomatoes, home-grown rather than supermarket variety
1/3 cup extra virgin olive oil
1/4 cup wine
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
500 g button mushrooms
2 teaspoons lemon juice
salt, to taste
fresh ground black pepper, to taste
1 pinch brown sugar, to taste
1 tablespoon fresh parsley, chopped
1 cup walnuts, finely chopped

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

Mushrooms a la Greque image

Provided by Food Network

Categories side-dish

Time 12h30m

Number Of Ingredients 7

Ingredients

1 1/2 cups water
1/2 cup wine
6 tablespoons olive oil
1/3 cup lemon juice
1 teaspoon salt
1 bouquet garni: parsley stems, bay leaf, thyme, 2 tablespoons minced shallots, celery leaves or seeds, fresh fennel or 1/8 teaspoon seeds, 1 teaspoon peppercorns, 1/4 to 1 teaspoon coriander
1 (10-ounce) package button mushrooms

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

Delicious Hot or Cold Mushrooms A La Grecque image

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

Ingredients

2 tomatoes, peeled and coarsely chopped
1 1/3 cups extra virgin olive oil
1 1/4 cups dry vermouth or 1 1/4 cups dry white wine
2 shallots, diced
1 clove garlic, minced
6 coriander seeds, crushed
1 bay leaf
1 sprig thyme
1 cup mineral water
1 lb button mushrooms or 1 lb white mushroom
2 teaspoons fresh lemon juice
1 pinch sugar
sea salt
black pepper
1 tablespoon chopped parsley

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.

Tips:

Choose the freshest mushrooms you can find. Look for mushrooms that are firm and have a slightly moist surface. Avoid mushrooms that are slimy or have any signs of bruising or damage.
Clean the mushrooms properly. Use a soft brush or a damp paper towel to gently wipe away any dirt or debris from the mushrooms. Do not rinse the mushrooms with water, as this can make them waterlogged.
Slice the mushrooms evenly. This will help them cook evenly. If you are using a variety of mushrooms, slice them all to the same size so that they cook at the same rate.
Sauté the mushrooms over medium-high heat. This will help them brown and develop their flavor. Do not overcrowd the pan, or the mushrooms will steam instead of sautéing.
Season the mushrooms generously. Use a variety of herbs and spices to taste. Some good options include garlic, thyme, oregano, rosemary, salt, and pepper.
Cook the mushrooms until they are tender. This will usually take about 5-7 minutes. Do not overcook the mushrooms, or they will become tough.
Serve the mushrooms immediately. They can be served as a side dish or used as a topping for other dishes, such as pasta, pizza, or omelets.

Conclusion:

Mushrooms à la Greque is a delicious and versatile dish that can be enjoyed as a side dish or a main course. It is also a great way to use up leftover mushrooms. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.