Delicious Hot Or Cold Mushrooms A La Grecque Recipes

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.

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.

Steps:

• In a saucepan, combine water, wine, olive oil, lemon juice and bouquet garni. Simmer for 10 minutes. Slice mushrooms and leave small ones whole. Add mushrooms to court bouillon and simmer 8 to 10 minutes. Strain out mushrooms and reduce cooking liquid by two-thirds or until thickened. Allow mushrooms to marinate overnight in sauce.

Steps:

• Remove the outer leaves from the leeks, wash thoroughly and cut into 2.5 centimetre (1 inch) lengths.
• Place in a pan (preferably non-stick) with the remaining ingredients, adding salt and freshly ground black pepper, to taste.
• Heat gently until the vegetables are simmering and simmer for 20 minutes.
• If serving warm, place in a serving dish, garnish with basil leaves - and serve.
• If serving cold, leave to cool in the liquid, then place in a serving dish, garnish with basil leaves - and serve.

Steps:

• Prepare vegetables: In colander, under cold running water, wash green beans; drain well. Cut off ends, leaving beans whole. Set aside. Wash and pare carrots; with sharp knife, cut crosswise into 4-inch pieces; then slice lengthwise into strips 1/2-inch wide.
• Trim root ends of leeks; cut off tops, leaving 1 to 3 inches of green stem; discard tops. With sharp knife, cut in half lengthwise. Wash under cold running water to remove any sand. Wipe mushrooms with damp paper towels; trim the stem ends; cut in half lengthwise.
• Wash zucchini; trim ends; cut into 3-inch pieces; then slice into strips 1/2-inch wide.
• Prepare cooking liquid: In large 10-inch skillet, combine water, wine, lemon juice, olive oil, green onion, salt, peppercorns, thyme and parsley sprigs. Over medium heat, bring to boiling. Add the leeks; simmer, covered, until tender - about 5 minutes. With slotted spoon, remove leeks to shallow dish. Return liquid to boiling. Add carrots; simmer, covered, 10 minutes or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
• Add green beans; simmer, covered, 7 minutes, or until tender. With slotted spoon, remove beans to shallow dish. Return liquid to boiling. Add zucchini; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to the shallow dish. Return liquid to boiling.
• Add mushrooms; simmer, covered, 5 minutes, or until tender. With slotted spoon, remove to dish. Arrange vegetables in serving dish.
• Reduce liquid to 2/3 cup; spoon over vegetables. Sprinkle with parsley. Serve hot as side dish or chilled as appetizer.

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.