I had an unexpected rush of activity during the past few weeks when work, life and other issues prevented me from spending much time in the kitchen. Oh, I still cooked on a daily basis, running through my repertoire of fast and easy dishes as I ran in and out. But what I didn’t have time for was for something like this – something to have on hand for a tasty nibble, a special something to enjoy sitting in the kitchen with friends and a glass of wine – something simple that can’t be bought, and one of the small rewards of having the chance to take a deep breath, turn on some music and spend down-time in one of my very favorite places – my kitchen.
These marinated mushrooms – termed A La Grecque because they are cooked in white wine with classic Mediterranean flavors – are just the sort of thing to enjoy while kicking back with family, friends or to bring along for a day-trip (they are great picnic fare!) They are what I’m noshing as I catch up on posts, connecting with friends and feeling lucky that I have this oasis called my kitchen.
Ingredients for Mushrooms A La Grecque (Makes an appetizer for four)
- 1 pound fresh button type mushroom, trimmed
- 1 cup water
- 2/3 cup dry white wine (Pinot Grigio is great)
- 1/4 cup olive oil
- 6 sprigs Italian flat leaf parsley
- 1 small yellow onion peeled and chopped, or 2 fresh Italian type onions, green tops removed
- 1 lemon, juiced
- 1 large clove of garlic, smashed
- 1 stalk or leafy center portion of celery
- 1 large bay leaf (fresh if possible)
- 1 teaspoon whole black peppercorns
- 1 teaspoon Kosher salt
- 1 teapoon dried oregano
- 1/2 teaspoon crushed red pepper (optional)
The choice of wine should be a dry white as mentioned – I stayed with the Mediterranean flavors of the marinated mushrooms and chose a favorite everyday Pinot Grigio from Italy – Voga. I like the wine, and I like the bottle too! My fresh onions, simply labeled Italian Onions, came from Middle Earth Farms, Amesbury , one of my favorite stops at the Newburyport Farmer’s Market. And the mushrooms? I just can’t resist the little crimini mushrooms vs. the regular white button type – what great flavor they have.
How to make the Mushrooms A La Grecque ( marinated mushrooms):
In a stock pot, mix together all of the ingredients except fpr the mushrooms. Bring to a low boil over medium heat, covered, then lower the heat and simmer for 10 minutes. Add the mushrooms, with large ones halved or quartered. Cover again and simmer for another 10 minutes. Strain the whole mix through a colander into a large clean bowl.
You will have a beautiful marinade, and when it’s cooled a bit, salt to taste. Remove the mushrooms from the colander, leaving the vegetables behind. This is easier when they’ve cooled a bit, and done with tongs.
Marinate, covered in the refrigerator for at least 6 hours, but preferably overnight. It’s hard not to eat them right away – the scent of the whole process may have you drooling – but they really are better after sitting for awhile. Before serving check for salt and pepper again. Garnish with more chopped parsley and lemon wedges and enjoy!
Timeless Gourmet
Great recipe! Easy to prepare with lots of flavour. I can see myself serving this at my next family get-together (but I think that I would have to double the recipe, we looove mushrooms!) Thanks for sharing!
- Brittany
MMMMMMMMMM,…what a beauty of a fine recipe!
Yummie!!
Sophie Thank you Sophie – they are a lovely ‘little something’ !