Mushrooms A La Grecque Small Batch

Mushrooms A La Grecque - Small Batch

Mushrooms A La Grecque - Small Batch

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   6 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 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, 1 lemon, juiced
  • 1 large clove of garlic, smashed
  • 1 stalk or leafy center serving 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)
Instructions

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!

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