Mushrooms a la Grecque recipe
information
A cool summer hors d'oeuvre, Mushrooms a la grecque will improve in flavour if well chilled in the refrigerator before serving. It can be made the day before.
ingredients
Olive oil for frying
1 small onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 tsp salt
4 tomatoes, skinned, seeded and finely chopped
1/2 kg (1 lb) button mushrooms, cleaned and coarsely chopped
1 tbsp tomato puree
1 wineglass dry white wine
4 tbsp freshly chopped parsley
Freshly ground black pepper
1 small onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 tsp salt
4 tomatoes, skinned, seeded and finely chopped
1/2 kg (1 lb) button mushrooms, cleaned and coarsely chopped
1 tbsp tomato puree
1 wineglass dry white wine
4 tbsp freshly chopped parsley
Freshly ground black pepper
method
1. Heat 2 spoons of oil in a frying pan. Add the onion and garlic and fry gently for 5 minutes or until golden.
2. Add the tomatoes and mushrooms and cook for a further 5 minutes, stirring occasionally.
3. Mix the tomato puree with the wine and add to the pan. Bring just to boiling point, then remove immediately from the heat and add half the chopped parsley and plenty of pepper. Stir well and leave to cool.
4. Chill for at least 2 hours before serving. Adjust seasoning and top with the remaining parsley.
2. Add the tomatoes and mushrooms and cook for a further 5 minutes, stirring occasionally.
3. Mix the tomato puree with the wine and add to the pan. Bring just to boiling point, then remove immediately from the heat and add half the chopped parsley and plenty of pepper. Stir well and leave to cool.
4. Chill for at least 2 hours before serving. Adjust seasoning and top with the remaining parsley.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
