Delicious Hot Or Cold Mushrooms A La Grecque Recipes

MUSHROOMS A LA GREQUE

Steps:

• Place all the ingredients, except for the onion and mushrooms, in a stainless steel saucepan and bring to a simmer. Simmer for 15 minutes, then add the onion and cook for a further five minutes. Add the mushrooms and simmer for a further 10 minutes. When they are cooked, if there is too much liquid, remove the mushrooms and reduce the sauce a little to intensify the flavour. Add the mushrooms back to the liquid to chill overnight so they can marinate in the sauce.

CHAMPIGNONS A LA GRECQUE

Steps:

• Clean and slice mushrooms.
• Combine remaining ingredients into a saucepan and cook until alcohol smell is gone.
• Combine all ingredients into a dish to marinate and leave in the refrigerator overnight.

MUSHROOMS A LA GRECQUE

Steps:

• Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
• Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
• Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
• Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
• Pour the liquid over the mushrooms, and leave the mushrooms to cool.
• Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
• Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.

DELICIOUS HOT OR COLD MUSHROOMS A LA GRECQUE

Steps:

• Wash the mushrooms and set aside.
• Put the tomatoes, olive oil, vermouth or white wine, shallots, garlic, coriander seeds, bay leaf, thyme, and water in a saucepan and simmer for 10 minutes.
• Then put in the mushrooms, and simmer for 10 more minutes, uncovered.
• Remove the mushrooms and place in a serving dish.
• Boil the liquid until there is only 1 cup.
• Take out the bay leaf and thyme.
• Add the lemon juice, pinch of sugar, and a few grinds of sea salt and pepper to taste.
• Pour liquid over mushrooms; garnish with chopped parsley.
• Serve warm, or refrigerate and then serve chilled.
• *Youcan use a variety of mushrooms in place of the white mushrooms: Baby Portobellos, Crimini, Shitake.

FENNEL A LA GRECQUE

Steps:

• Pull off a bit of the green fuzzy fronds, chop coarsely and save. Cut stalks off at bulbs. If needed use them to fresh broth's flavor.
• Peel outer fibers off bulb with a paring knife. If outermost layer is dried or cracked remove completely.
• Cut bulb in half lenghwise. Be sure to cut thorough the core forming at point of wedges. Leave this attached or the fennel will fall apart.
• Arrange in single layer in large pot. Slight overlap is ok. Pour on wine and oil. sprinkle on seeds and shallot.
• Bring to a gentle simmer, cover and cook 25 minutes. The fork should pierce the fennel but you should still feel slight resistance. Check after 15 minutes of cooking and add water if dry.
• Remove lid when done. If liquid is left turn heat to high and quickly boil down liquid. You only want 1/2 cup remaining.
• Sprinkle the cooked fennel with the salt, pepper and fronds. Serve hot on individual plates and spoon liquid over each. Or let cool and serve as other courses.

MOUSSAKA A LA GRECQUE

Steps:

• Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes.
• In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels.
• Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste.
• In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta.
• Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing.