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Champignons à la grecque — mushrooms in lemon and wine marinade
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Source: https://recipheon.com/en/recipes/snacks/champignons-a-la-grecque-mushrooms-in-lemon-and-wine-marinade
About this recipe
Champignons à la grecque is a French appetizer of mushrooms in a light white wine, lemon and olive oil marinade. Onion, coriander seeds and thyme give it a distinctive aroma that develops as it chills. Choose small, firm mushrooms and cook them briefly so they soften while retaining some spring. In this pale version, the mushrooms stay at the forefront, and all the sauce is served with the onion. After cooking, cool promptly in a shallow dish and refrigerate for at least two hours.
Ingredients
Mushrooms and marinade
600 g small white button mushrooms, weighed after cleaning and trimming the stem tips
100 g onion, weighed after peeling
60 ml olive oil
150 ml dry white wine
40 ml lemon juice
3 g coriander seeds
1 g dried thyme leaves
1 dried bay leaf — about 0.2 g, to be removed
4 g fine salt
0.5 g ground black pepper
Steps
Clean the mushrooms with a soft brush or rinse briefly and dry immediately, without soaking. Trim off dirty stem tips; leave the smallest mushrooms whole and halve larger ones so the pieces are about 2–3 cm. Finely chop the peeled onion and lightly crush the coriander seeds in a mortar or with the flat side of a knife.
Heat all the olive oil in a wide saucepan about 24 cm in diameter over medium-low heat. Add the onion and cook for 4–5 minutes, stirring, until soft and translucent but not golden.
Pour in the wine and lemon juice, then add the coriander, thyme, bay leaf, all the salt and pepper. Bring to a boil and cook without a lid for 3 minutes to combine the flavors; do not reduce the liquid until dry.
Add the mushrooms, stir and cook without covering over medium heat for 12–15 minutes, stirring gently every few minutes. The mushrooms need not be submerged at first: they will release their juices and shrink. Stop cooking when they are soft but still springy and a small amount of fluid, slightly oily sauce remains on the bottom; do not fry them dry.
AI-generated Remove the bay leaf and transfer all the mushrooms, onion and all the sauce to a shallow dish. Cool for about 20 minutes, then cover and refrigerate for at least 2 hours. Stir gently once during chilling so the marinade coats the mushrooms on all sides.
Before serving, gently stir the mushrooms and divide into four portions. Add onion and sauce from the dish to each, keeping the lemon and wine aroma and the sheen of olive oil.
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