A quick lunch that does not miss out on flavour. A gorgeous brunch for a Spring day. Or part of a tapas style meal. Or a snack under the grape vines. This recipe even works well with mushrooms that are, well, a little tired and still sitting in the bottom fridge drawer.
Similar recipes include Pearl Mushrooms with Thyme.
Mushrooms a la Grecque | Mushrooms Cooked with Herbs and Olive Oil
Slice 225g mushrooms if large, or halve the mushrooms if using button mushrooms.
In a pan place some water, about 150 ml, 2 Tblspn olive oil, some pepper corns, a dozen coriander seeds, a bay leaf, 2 dried red chillies, thyme, chopped or minced garlic, salt, and the juice of half a lemon juice.
Add the sliced mushrooms and simmer on low heat for about 5 minutes until the mushrooms are cooked. Add a little more water during cooking if necessary. Remove the bay leaf. Add a Tblspn of chopped parsley and mix through.
Serve on thick bread, toast or crumpets for a great brunch. These also make a great entree, or part of a tapas spread.
The mushrooms can be served cold, with an extra splosh of olive oil.
recipe notes and alternatives
Add other fresh herbs, such as sage, basil or rosemary. Parsley stalks, chopped, are a great addition while cooking.
Add 2 Tblspn of Tomato Puree.
Use wine vinegar in place of lemon juice, and add a tiny squeeze of lemon as the mushrooms are being served.
Finely grate the lemon rind and add to the mushrooms.