Mushrooms a la Greque

Name: Mushrooms a la Greque
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 small onion, peeled and finely sliced; 1 small garlic clove, peeled and crushed; 1 tbsp tomato puree; 150 ml red wine; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp ground coriander; 1/2 tsp sugar; 500 g mushrooms; 2 fresh or tinned tomatoes; to taste salt and black pepper

Joanne @JoanneinBath

Bath, UK

I remember my mother making this for dinner parties back in the 1970s, very radical UK home cooking for that decade! I found a recipe for it when I was browsing through my old Good Housekeeping bible and thought I'd try it. The name suggests it's what French chefs thought Greek cooking was like, it should be served cold so I think its origin was as part of a mezze spread. Serve it with fresh sour dough bread. It's incredibly rich and explodes with flavour, I think next time I'd use less wine.

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Ingredients

2 tbspolive oil
1small onion, peeled and finely sliced
1small garlic clove, peeled and crushed
1 tbsptomato puree
150 mlred wine
1 tspdried oregano
1 tspdried basil
1 tspground coriander
1/2 tspsugar
500 gmushrooms
2fresh or tinned tomatoes
to tastesalt and black pepper

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Steps

1

If you're using small button mushrooms leave them whole, if large cut them into quarters or halves. Heat the oil in a large pan, add the onion and garlic and fry gently until soft but not browned.
2

Add the wine, tomato puree, herbs, coriander, sugar to the pan and bring to a simmer.
3

Add the mushrooms and tomatoes and season with salt and pepper. Cook on a gentle heat, uncovered, for about 10 to 15 minutes until the liquid has reduced to a thick sauce. Transfer to a serving bowl and leave until cooled to room temperature.

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Cooksnaps

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Joanne @JoanneinBath

on January 06, 2016 17:37

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.