Mushrooms la Grecque
Recipe from Peter Kump's New York Cooking School
Difficulty: Easy
Nutritional Information Per Serving (1 of 4 servings): Calories 234, Total Fat 21 g, Saturated Fat 3 g, Carbohydrates 7 g, Dietary Fiber 1 g, Sugars 3 g, Protein 3 g, Cholesterol 0 mg, Sodium 569 mg
Total time: 12 hr 30 min Preparation time: 12 hr Cooking time: 30 min
- 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
Transport your taste buds to the Mediterranean with this vibrant Mushrooms la Grecquea classic from Peter Kump's legendary New York Cooking School. Slice the mushrooms (leaving smaller ones whole) and simmer them gently in a fragrant court bouillon of wine, olive oil, lemon juice, and aromatic herbs for just minutes. Reduce the zesty liquid to a glossy marinade, then let the mushrooms soak up those bright flavors overnight. The result? Tender, tangy bites bursting with herby goodness, perfect as an elegant appetizer or side that will impress at any gathering. Easy to make and impossible to resistyour guests will be asking for seconds!
