Mushrooms a la Greque

Name: How to cook Mushrooms a la Greque - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Joanne

Mushrooms a la Greque

I remember my mother making this for dinner parties back in the 1970s, very radical UK home cooking for that decade! I found a recipe for it when I was browsing through my old Good Housekeeping bible and thought I'd try it. The name suggests it's what French chefs thought Greek cooking was like, it should be served cold so I think its origin was as part of a mezze spread. Serve it with fresh sour dough bread. It's incredibly rich and explodes with flavour, I think next time I'd use less wine.

Ingredient

2 tbsp

olive oil

small onion, peeled and finely sliced

small garlic clove, peeled and crushed

1 tbsp

tomato puree

150 ml

red wine

1 tsp

dried oregano

1 tsp

dried basil

1 tsp

ground coriander

1/2 tsp

sugar

500 g

mushrooms

fresh or tinned tomatoes

to taste

salt and black pepper

Cooking instructions

* Step 1

If you're using small button mushrooms leave them whole, if large cut them into quarters or halves. Heat the oil in a large pan, add the onion and garlic and fry gently until soft but not browned.

* Step 2

Add the wine, tomato puree, herbs, coriander, sugar to the pan and bring to a simmer.

* Step 3

Add the mushrooms and tomatoes and season with salt and pepper. Cook on a gentle heat, uncovered, for about 10 to 15 minutes until the liquid has reduced to a thick sauce. Transfer to a serving bowl and leave until cooled to room temperature.