Thursday, July 25, 2013

Mushrooms a la Grecque

Most people wouldn't think of cold mushrooms as something that would be appetizing.  I know that they kind of gave me a queezy feeling at first, but when done right, in a nice flavorful broth, they can be quite amazing.

Serve them by themselves, part of a vegetable platter, or even dare to heat them up and serve them with steak if you can't bare trying them cold.  Either way, they are tasty enough in whatever atmosphere you put them in.


1 lb. portobello mushrooms (or any mushrooms for that matter)


2-3 cups water
1/3 cup lemon juice
1/4 cup chopped green onions
2 celery stalks, chopped
1 teaspoon fennel seeds
1/2 teaspoon dried thyme
1 tablespoon black peppercorns
1 teaspoon ground coriander
1 cup cherry tomatoes, halved
mushroom stems, optional
fresh green herbs, for garnish

You're basically going to create a really flavorful mushroom broth and pretty much simmer the mushrooms in that broth.  It's totally full of tons of umami and the stock can be strained and used for the base of soups, sauces, or whatever else you want - don't let it go to waste!

In a large saucepan, combine the water, lemon juice, green onions, celery, fennel, thyme, peppercorns, coriander, tomatoes, and mushrooms stems.  Heat under medium heat and bring to a simmer.  Let simmer for at least 10 minutes.

Slice up your mushrooms to bite size pieces (I made 1/2 inch slices on the portobellos and then cut those in half vertically - depending on the mushrooms you use, you can choose to slice them or not... just use your best judgement)

Add the mushrooms to the broth and cook until the mushrooms are tender, about 10-15 minutes for the portobellos.  Again, depending on your type of mushroom you use, the cook time will vary.

Strain the broth and remove the mushrooms, reserving the liquid for future use.  I know picking them out is kind of a pain, but you could always put the solid ingredients in a cheesecloth to make it easier.

Let cool to room temperature before serving.

Serve the mushrooms on a platter, or as a side dish for your proteins of choice.  Garnish with fresh herbs.

And voila, a tasty mushroom and a flavorful broth all in one.  Didn't think you'd get a two for one today, did ya?! 

Have a great rest of the week guys!

1 comment:

  1. Those sound amazing. I grew up with cold, marinated mushrooms on antipasto platters. Cold mushrooms always seem like a good idea--especially in the summer heat!