Mushrooms à la grecque
Mushrooms "à la grecque" (Greek-style) is a simple way to enhance sautéed mushrooms with the flavours of olive oil, herbs and lemon.
A common variation is to add tomatoes – just one of many possibilities.
A common variation is to add tomatoes – just one of many possibilities.
43 K 3.8/5 (8 reviews)
20 min.
Easy
4 people
8 IngredientsLast modified on: May 10th 2023
500 g 
50 g 
2 
2 sprigs 
4 tablespoons 
½ 
Times for this recipe
Preparation: 15 min.
Cooking: 6 min.
All in all: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 3 - 1 min.
Heat 4 tablespoons olive oil in a large pan on high heat. When good and hot, add the chopped onion., the parsley and bayleaf.
Salt, pepper and cook for 1 minute without colouring.
Salt, pepper and cook for 1 minute without colouring.
Stage 4 - 5 min.
Add the mushrooms and the juice of ½ lemon. Mix well and sauté for a few minutes.
Stage 5 - 2 min.
At the end of cooking, when the mushrooms are beginning to soften, remove and discard the parsley and bayleaf. Salt and pepper, then checking seasoning.
Stage 6
Serve on their own, or to accompany poultry or veal, for example.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=6 % | 30 RDI=3 % | 60 RDI=9 % | 730 RDI=40 % | 3,040 RDI: 40 % |
| Per 100 g | 2 RDI=1 % | 4 RDI=0 % | 8 RDI=1 % | 110 RDI=5 % | 450 RDI: 5 % |
| Per person | 4 RDI=2 % | 7 RDI=1 % | 20 RDI=2 % | 180 RDI=9 % | 760 RDI: 9 % |
How much will it cost?
- For 4 people : 4.55 €
- Per person : 1.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: Shiitake eggs, Veal with mushrooms and green asparagus, Stuffed Mushrooms, Smoked haddock and leek fondue tartines, Sliced veal with leeks and mushrooms, ... See them all 62
Onion
Like these other recipes: Individual creamy endive gratins, Rillettes stuffed mushrooms, Endives "bonne femme", Crispy spinach rolls, Bolognaise lasagne, ... See them all 148
Olive oil
Like these other recipes: Pissaladière with puff pastry, Rillettes stuffed mushrooms, Scrambled eggs and leeks on toast, Carbonnade, Spicy seafood plancha, ... See them all 535
Bayleaf
Like these other recipes: Polpete, Bouquet garni, Spicy seafood plancha, Feta in olive oil with herbs, Chicken "cantina", ... See them all 66
Other recipes you may also like
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.79 M 23.4 40 min.
How to break a chocolate bar into small pieces
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly. February 21th 2011167 K3 1 min.
How to use a vanilla pod effectively
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here. February 21th 2011402 K4.3 35 min.
How to heat plates
In restaurants serving "à l'assiette", wich means that your dish is presented already served on a plate, it's very important for the plates to be hot, otherwise dishes arrive cold and it's the customer that (rightly) becomes heated. At home it's worth doing the same thing: you are sure to serve hot dishes to your guests, and as a hot plate can wait longer than a cold one, it can sometimes help to avoid panic in the kitchen at serving time. Here are some simple ways to heat your plates. February 21th 2011223 K 43.7 25 min.
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork. November 6th 2011178 K5 4 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.