Mushrooms a la Greque

  • Servings: 2-4 as an appetizer
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 lb. large button mushrooms, washed, ends trimmed and quartered
  • 3/4 cup dry white wine
  • 2 Tablespoons lemon juice
  • 1/4 cup high quality extra virgin olive oil
  • 1 1/2 teaspoons whole coriander seeds, crushed
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup finely minced celery
  • 2 green onions, thinly sliced
  • 1 Tablespoon minced parsley


1. Combine all ingredients in a non-aluminum saucepan. Add water so that the mushrooms are barely covered.

2. Put the pan on the stove on moderate heat. Bring to a boil, reduce heat to a simmer and cook until the mushrooms are tender (about 8 minutes).

3. Remove the mushrooms and place in a bowl. Reserve.

4. Turn the heat on high and boil the liquid until it reduces to about 2/3 cup.

5. Pour the reduced mushroom liquid over the mushrooms.

6. Cover and place in the refrigerator for 1-2 days. Stir the mushrooms from time to time.

7. To serve, add chopped parsley and then simply put the mushrooms in a bowl and serve with toothpicks or slices of toasted bread.
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