Mushrooms à la Grecque
Mushrooms a la Grecque
Mushrooms a la Grecque, a lightly pickled classic French dish, makes the perfect brunch with some crusty bread or serve as part of an alfresco picnic spread with some cold roast pork or chicken.
650g button mushrooms, stems trimmed
18 baby onions, peeled whole
4 tbsp extra virgin olive oil
Juice and zest of 1½ lemons
220ml dry white wine
4 tbsp Dupont Cider Vinegar
½ tbsp Épices de Cru Coriander Seeds
1 tsp Épices de Cru Mlamala Black Peppercorns
1 small handful flat-leaf parsley, including stems
1 tbsp Daphnis and Chloe Wild Thyme Flowers
3 Daphnis and Chloe Balsamic Bay Leaves
1) Wash mushrooms and dry carefully with kitchen paper.
2) Heat olive oil in a saucepan over low heat. Add onions and cook for 10 minutes, stirring occasionally.
3) Add mushrooms and all the other ingredients. Season generously with sea salt, stir mixture well, cover with a lid and bring to the boil over medium heat. Remove lid and continue to cook for 10 minutes. Allow to cool then transfer to a bowl or Kilner jar and refrigerate until ready to use.
4) Serve chilled with crusty bread as a starter or with roast chicken or pork as a picnic dish.