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Greek-style mushrooms

updated

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Ingredients for 4 servings:

  • 1 kg mushrooms, preferably small
  • 6 shallots
  • 1 lemon(s), the juice
  • 1 ½ tbsp tomato paste
  • 0.38 liters of white wine
  • 20 coriander seeds
  • 4 tbsp olive oil
  • 1 salt and pepper
  • 2 bay leaves
  • 2 sprigs of thyme

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

marinated mushrooms

Clean the mushrooms, cutting the larger ones in half. Heat the olive oil in a pan and sauté the finely chopped shallots until golden brown. Deglaze with the wine and lemon juice. Add the coriander, bay leaves, thyme, and tomato paste, stir well, and then add the mushrooms. Season with salt and pepper and cook for 8 minutes. Remove the mushrooms with a slotted spoon and place them in a serving dish. Reduce the stock for another 15-20 minutes, then pour it over the mushrooms. Let it cool in the sauce and serve chilled.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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