Mushrooms à la grecque


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.
15K 7 3.7
Grade this recipe:

Last modified on: January 24th 2021

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
19 min.6 min.25 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 8 min.
Mushrooms à la grecque : Photo of step #1
Trim the bottoms of the stalks off 500 g mushrooms.

Brush them clean and rinse briefly in warm water.

Dry in a tea towel.

Stage 2 - 5 min.
Mushrooms à la grecque : Photo of step #2
Cut the mushrooms lengthways into four.

Stage 3 - 4 min.
Mushrooms à la grecque : Photo of step #3
Prepare 50 g onion and chop finely.

Stage 4 - 1 min.
Mushrooms à la grecque : Photo of step #4
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.

Stage 5 - 5 min.
Mushrooms à la grecque : Photo of step #5
Add the mushrooms and the juice of ½ lemon. Mix well and sauté for a few minutes.

Stage 6 - 2 min.
Mushrooms à la grecque : Photo of step #6
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 7
Mushrooms à la grecque : Photo of step #7
Serve on their own, or to accompany poultry or veal, for example.
Remarks
As I mentioned in the introduction, many people add tomatoes, but this is not essential to the recipe and I really don't feel it improves on the basic defining flavours of the herbs and lemon.

If you'd like an even more distinctive flavour, add the lemon zest in stage 5.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
727 Kcal or 3,044 Kj16 gr30 gr60 gr
36 %6 %3 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
107 Kcal or 448 Kj2 gr4 gr9 gr
5 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
182 Kcal or 762 Kj4 gr8 gr15 gr
9 %2 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 4.51 €
  • Per person : 1.13 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
Other recipes you may also like
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
315K5 50 min. July 30th 2021
Surprise bread
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
653K 84.5 6 hours 24 min. December 27th 2020
Italian Meringue
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
452K4.3 30 min. June 2nd 2015
How to prepare cabbage
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
1.0M 13.6 43 min. December 31th 2013
Beans with tomatoes
Beans with tomatoes
Fresh white haricot beans and leftover chicken cooked with stewed tomatoes, a sprig of parsley and it's ready.
184K4.1 1 hour 55 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-12-04)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page