Mushrooms à la Grècque
Ready in 35 minsPreparation Time
5 MinutesCooking Time
30 MinutesIngredients for Mushrooms à la Grècque
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
To serve 6:
2 tablespoons olive oil
1 onion
1 clove garlic
1 lb button mushrooms
¼ pint dry white wine
2 tablespoons tomato purée
2 teaspoons sugar
1 bouquet garni
salt and pepper
1 onion
1 clove garlic
1 lb button mushrooms
¼ pint dry white wine
2 tablespoons tomato purée
2 teaspoons sugar
1 bouquet garni
salt and pepper
How to Cook Mushrooms à la Grècque
- Peel and finely chop the onion. Peel and crush (mince) the garlic. Trim the stems of the mushrooms flush with the bodies. Heat the oil in a frying pan (skillet) and add the onion and garlic, then fry gently until the onions are limp and translucent (about 10 minutes). Add the mushrooms, wine tomato purée, sugar and bouquet garni with salt and freshly ground pepper to taste. Cook, uncovered, for 20 minutes, stirring occasionally. Leave to cool, then remove the bouquet garni.
- Transfer to a serving dish and chill until required, then serve with crisp, warm bread rolls.
Prior to serving, sprinkle a little chopped parsley on top.
GRAHAM'S WINE RECOMMENDATION:
Zinfandel like Buehler Zinfandel. The Zinfandel grape has been a cornerstone of the California viticulture scene for 150 years, creating medium to full bodied wines that go well with mushrooms and hearty dishes such as roast venison.
Zinfandel like Buehler Zinfandel. The Zinfandel grape has been a cornerstone of the California viticulture scene for 150 years, creating medium to full bodied wines that go well with mushrooms and hearty dishes such as roast venison.