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Greek Mushrooms

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8089 posts
Joined: Dec 14, 2005


Posted to Thread #3018 at 8:24 pm on Aug 12, 2006

Actually French, from Julia Child's Mastering Vol. I, but I've never had a complaint from an Italian:

Court Bouillon:

2 cups water
6Tbs. olive oil (I use less)
1/3 cup lemon juice
1/2 tsp. salt
2 Tbs. minced shallot or green onion
6 springs parsley, including root if available
1 small celery stalk with leaves
1 spring fresh fennel or 1/8 tsp. fennel seeds
1 sprig fresh thyme or 1/8 tsp. dried thyme
12 peppercorns
6 coriander seeds
(I use more of most of the herbs and spices--don't measure. I also include any trimmings from the mushrooms.)

Simmer all ingredients together for 10 minutes, then strain.

Champignons a la Grecque:

1 lb. fresh mushrooms, button size if possible, trimmed and washed
1 cup of the preceding court bouillon (you can freeze the other cup for future mushrooms.)
Salt and pepper
2-3 Tbs. chopped parsley or mixed green herbs

Bring the court bouillon to a boil and add the mushrooms, tossing them to cover with the liquid. Cover the pan and simmer about 10 minutes, just until done.

Remove the mushrooms with a slotted spoon and arrange them in a serving dish. Boil down the court bouillon until it has reduced almost to a syrup. Correct seasoning. Pour over mushrooms. When cold, they can be covered and refrigerated for several days. Let come back to room temperature.

Sprinkle with herbs just before serving.

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