Mushrooms a la Grecque
A simple mushroom salad in a spicy and delicious tomato sauce
Servings: 4 people
Equipment
- 1 Sharp knife
- 1 Chopping board
- 1 Pan
- 1 colander
- 1 Frying pan
- 1 ovenproof dish
- 1 Measuring Jug
- 1 Tablespoon
Ingredients
- 225 g (8 oz) mushrooms
- 1 onion
- 2 tbsp olive oil
- 2 bay leaves
- 6 peppercorns
- 150 ml (¼ pint) chicken stock
- 1 tbsp tomato puree
- salt and pepper for seasoning
- 2 tbsp white wine or white wine vinegar
Instructions
- If the mushrooms are small leave them whole. Otherwise, cut them through the stems into halves or quarters so they are a uniform size.
- Put a pan of water on to boil. When it is boiling add the mushrooms to the water and blanch for 2 minutes. Blanch just means boiling in water and it helps to preserve their colour, flavour and texture.
- Drain the mushrooms from the water using a colander and arrange the mushrooms in an oven-proof dish.
- Preheat the oven to 170, Gas 3, 325 F
- Peel the onion and dice it into small pieces.
- Next, heat the frying pan over a medium heat. When the pan is hot, add the olive oil (tbsp). When the oil is hot add the diced onion
- Fry, stirring often, until softened and translucent.
- Add the onions to the casserole dish with the mushrooms.
- Now add the peppercorns (5), bay leaves (2), chicken stock (150ml), wine and tomato puree (2tsp) into the oven-proof dish. Season with salt and pepper.
- Stir the ingredients to mix the sauce.
- Cover the dish and cook in the oven for 35 - 40 minutes. The sauce should thicken.
- Remove from oven and leave to cool. Remove the bay leaves and peppercorns before serving.
Notes
Can be made ahead and stored in the fridge for 1 - 2 days.
The dish can be cooked on the hob instead of the oven. Put the prepared ingredients into a pan and cook on medium heat until the sauce reduces for about fifteen minutes.
Serve as starter with crusty bread and a green salad, as part of a buffet or mezze spread or as part of a salad.