Tuesday, April 7, 2015

Recipe: Mushrooms a la Grecque

This is one of my mum's recipes, and it's been my favourite of mine for a really long time (well, since I was about 9- as a young child i didn't like mushrooms but i grew up liking them later on). Mum heavily adapted the recipe from an old 70s cookbook- she always wondered why it was called a la grecque, so i googled this and apparently it's essentially a French recipe, and the french call anything "a la grecque" if it is cooked in olive oil, because the Greeks love their olive oil now don't they? It is traditionally served cold, and i like it served this way, but feel free to serve it hot. We like to serve it as a side dish as part of a greek "mezze".

Mushrooms a la Grecque (serves 4 as a side dish) 

2 tbsp olive oil
1 small white onion, finely chopped
2 cloves garlic, crushed
½ tsp salt
4 tomatoes, skinned and finely chopped
450g white mushrooms, diced (or whole button mushrooms)
1 tbsp tomato puree
150ml dry white wine
4 tbsp fresh parsley, finely chopped
Salt and pepper to taste

1)      Fry the onion, garlic and salt in the olive oil for 5 minutes. Add the tomatoes and mushrooms and cook for a further 5 minutes. Add the tomato puree and wine, and simmer for about 10 minutes, or until thickened.
2)      Stir in half of the parsley and season to taste. Chill for at least 2 hours before serving. Garnish with the remaining parsley on top and serve. 

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