This light aromatic recipe for mushrooms à la Grécque is so much more tastier then the the thick tomato version found in the supermarkets. Button mushrooms are poached in an aromatic broth which is then reduce, some finely chopped basil and coriander added, and served with a tomato concassée,….bread is essential.
INGREDIENTS
For the mushrooms
500 gr button mushrooms
300 ml water
75 ml extra virgin olive oil
juice of half a lemon
half teaspoon salt
12 black peppercorns
half teaspoon fennel seeds
12 coriander seeds
1 shallot finely chopped
6 parsley stalks
For the dressing
1 dessertspoon each of coriander, parsley and basil finely chopped
3 tablespoons extra virgin olive oil
lemon juice salt and peppercorns
1 beefsteak tomato
METHOD
Wipe the mushrooms.
Make an aromatic broth by combining all the ingredients for the mushrooms in a pan. Bring to the boil, then cover and simmer for 10 minutes.
Add the mushrooms, bring back to the boil, cover, turn the heat to low and simmer again fro 10 minutes, Stirring a couple of times.
Strain the mushrooms over a second pan, ensuring the seeds fall back into the pan. Reduce the remaining stock to about 5 or 6 tablespoons. Strain the reduced broth over the mushrooms; Allow to cool.
Stir in the herbs, add 2 tablespoon of extra virgin olive oil, and sharpen with lemon juice if necessary, adjust the seasoning.
Leave for one hour to allow the flavors to develop.
Skin, deseed, and dice the tomato, mix with a tablespoon of extra virgin olive oil, season with salt and pepper.
Serve the mushrooms with a spoonful of the tomato in the center…….and do not forget the bread
Original recipe Annie Bell Evergreen
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