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Mushrooms a La Grecque
Mushrooms a La Grecque
Mushrooms a La Grecque
Time: 30 mins
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
Directions
- 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.
