Pic of Mushrooms a la Grecque

Mushrooms a la Grecque

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Mushrooms a la Grecque

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.


  • 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


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.

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