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.
36 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=5 % | 30 RDI=2 % | 60 RDI=7 % | 730 RDI=30 % | 3,040 RDI: 30 % |
| Per 100 g | 2 RDI=1 % | 4 RDI=0 % | 8 RDI=1 % | 110 RDI=4 % | 450 RDI: 4 % |
| Per person | 4 RDI=1 % | 7 RDI=1 % | 20 RDI=2 % | 180 RDI=7 % | 760 RDI: 7 % |
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: Coq au vin, Roast in the bag pork with fondant vegetables., "Land and sea" kebabs, Chicken and mushroom pie, Gratin of chicken with rice and sautéed mushrooms, ... See them all 62
Onion
Like these other recipes: Tex-Mex chicken burger, Tzatziki, Fillet of pollack cooked in two stages, Greek salad, Ardennes Salad, ... See them all 148
Olive oil
Like these other recipes: Ham "friand" pie, Baked salmon fillet, Tomato meat balls, Vol-au-vent, Maroilles cheese quiche, ... See them all 527
Parsley
Like these other recipes: Salad paysanne, Valay salad, Stuffed mushrooms au gratin, Involtini-Style Filet Mignon , How to prepare cockles, ... See them all 159
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018380 K 14 1 day 1 hour 25 min.
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings.October 19th 2010531 K4.3 1 hour 15 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.February 21th 2011398 K4.4 2 hours 55 min.
Pistachio confectioner's custard
This is very similar to the classic confectioner's custard (crème pâtissière, or french pastry cream), but its marked pistachio taste brings a distinctive flavour to a whole range of desserts.November 21th 2018216 K4.7 35 min.
Fish "à la Bordelaise"
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better.February 20th 201998 K4.4 1 hour 7 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.