Mushrooms a la grecque

My mother often made this recipe when we had guests for lunch or dinner when I was small. It's easy, tasty and while I'm not sure why the name is Greek mushrooms in French, it certainly has deep Mediterranean flavours. I like to serve it warm with home-made bread, but it keeps well in the fridge and is great cold too so it's worth making extra. Also works as a vegetarian pasta sauce.
Mushrooms a la grecque
My mother often made this recipe when we had guests for lunch or dinner when I was small. It's easy, tasty and while I'm not sure why the name is Greek mushrooms in French, it certainly has deep Mediterranean flavours. I like to serve it warm with home-made bread, but it keeps well in the fridge and is great cold too so it's worth making extra. Also works as a vegetarian pasta sauce.
Steps
- 1
Put the olive oil, butter and oregano in a pan and heat gently
- 2
Crush the garlic cloves and add to the pan. Stir until the garlic is golden (take care not to burn)
- 3
Add the tomato sauce and the juice of one lemon. (If you can't get hold of crushed tomato sauce then either make your own by slowly cooking peeled tomatoes in a little olive oil with sugar and store in the fridge for recipes like this, or substitute with tomato puré and add extra sugar)
- 4
When the sauce is bubbling add the washed mushrooms. You can slice or break them, or just add them whole, however you prefer
- 5
Add the salt and sugar
- 6
Stir well
- 7
Cover and leave cooking over a low heat for 15 minutes
- 8
Take the lid off and if the sauce is too liquidy (the mushrooms release water while cooking), turn the heat up and stir while it thickens
- 9
Enjoy!!
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