Mushrooms a La Grecque

Mushrooms a La Grecque

Time: 30 mins


  • 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


  • 1 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.
  • 2 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.
  • 3 Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
  • 4 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.
  • 5 Pour the liquid over the mushrooms, and leave the mushrooms to cool.
  • 6 Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
  • 7 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 Vegetable Stock.
Share on Google Plus