Mushrooms a la Grecque

Name: Mushrooms a la Grecque
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4

Starter Serves 4 30 min

A la Grecque is the term for vegetables cooked in oil and seasonings then allowed to marinate and served cold. This classic mushroom dish is good as part of a mezze spread, or a light lunch or starter, perhaps with some crusty bread, and pâté or a dip. The technique works beautifully with young tender artichokes, carrots and cauliflower as well.

Ingredients

400g mushrooms, trimmed and halved, thickly sliced if large
3 tbsp olive oil
2-3 tbsp lemon juice
1-2 garlic cloves, crushed
pinch chilli flakes (optional)
1 bay leaf
2 sprigs thyme
100ml dry white wine
fresh parsley leaves, finely chopped, to serve (optional)
crusty bread, to serve
salt and pepper

Method

Prep time: 10 min

Cooking time: 20 min

Step 1
Place all ingredients except parsley and bread in a saucepan.
Step 2
Bring to the boil, then reduce to a simmer and cook for 10-15 minutes until mushrooms are tender.
Step 3
Leave to cool. Serve sprinkled with parsley (if using) along with crusty bread to mop up the juices.
Step 4
If you prefer, cover the mushrooms and refrigerate for a few days or until ready to eat.