+
0 (0)

Appetizers, Vegetarian

Mushrooms a la grecque

Mushrooms a la grecque
Bob Chamberlin / Los Angeles Times

The vegetables -- crisp-tender baby carrots, artichokes, mushrooms, cauliflower florets, pearl onions -- are gorgeous, their colors bright and true. Quartered or halved or left intact, gently cooked in olive oil and an aromatic court bouillon, then cooled and served ... Read more

Total time: 35 minutes, plus cooling time | Serves 4
  • 1/2 pound small white button mushrooms
  • 1/2 pound small cremini mushrooms
  • 1/4 cup dry white wine
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon coriander seeds
  • Salt to taste
  • Freshly ground pepper to taste
  • 8 slices country white bread, for grilling
  • 2 teaspoons finely chopped parsley

Step 1Slice off and discard the mushroom stems. Rinse and drain the mushrooms. If the mushroom caps are larger than three-quarters inch in diameter, cut them in half vertically. Put the mushrooms, wine, lemon juice, olive oil, coriander seeds and one-fourth cup water in a 3 1/2 - or 4-quart pot. Cover the pot and bring to a simmer over medium heat, gently shaking the pan a few times during the first few minutes of cooking. Simmer gently, covered, for 12 minutes to cook through.

Step 2Using a slotted spoon, remove the mushrooms from the pot and put them into a bowl to cool. Return the mushroom liquid to a good simmer, adding any remaining liquid that the resting mushrooms have released back to the pan to reduce. Simmer until the liquid is reduced to one-fourth cup, then remove from the heat.

Step 3Pour the reduced liquid over the mushrooms and season with salt and pepper. Cool to room temperature. The recipe to this point can be made ahead and the mushrooms stored, refrigerated, for 1 to 2 days.

Step 4Heat a grill over medium heat. Grill both sides of the bread until lightly browned. Divide the mushrooms with the juices among four small bowls. Sprinkle each with fresh parsley and serve with the bread.

Note: Adapted from "Vegetables" by James Peterson.

HAVE YOU TRIED


Butterscotch budino with caramel sauce
Butterscotch budino with caramel sauce

Squash gnocchi with sage butter
Squash gnocchi with sage butter

Tofu and Green Peas in Brown Curry
Tofu and Green Peas in Brown Curry

Warszawa Borscht
Warszawa Borscht

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Burrata with speck, English peas, and Parmigiano-Reggiano
Fresh beet latkes with cumin and coriander
Ham and potato quiche
Snow-crab rolls with caviar