How To make Mushrooms a La Greque.
10 ml 2 tsp olive oil
1 sm Onion peeled and finely
Chopped 1 Clove garlic, crushed.
150 g 5 oz tomato puree
300 ml Half pt water
1 Bay leaf
60 ml 4 tbsp chopped fresh parsley
Ten coriander seeds tied Inside a muslin bag or Coffee filter bag To make a bouquet garni. Ground black pepper. 750 g 1,5 lb mushrooms thickly
Sliced Heat the oil in a pan and gently fry the onion until soft, about 5 minutes. Add the garlic and cook for a further minute. Add the remaining ingredients except the mushrooms and simmer for 30 minutes. Add the mushrooms and a little water if necessary then cook for a further 15 minutes. Remove the bouquet garni before serving.
How To make Mushrooms a La Greque.'s Videos
A cold starter that will surprise you Champignons a la grecque (Greek style mushrooms recipe)
Champignons a la grecques is great way of preparing mushroom that has gone out of fashion for no good reason. this cold starter was famous in the 80's but it is still delicious today.
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????????INGREDIENTS????????
300 grams button mushrooms (small or medium size)
25 ml white wine
25 ml olive oil
The juice of half a lemon
50 grams finely chopped onion or shallot
10 coriander seeds
10 black peppercorn
a fragment of bay leaf
a small twig of thyme
half a garlic clove
50 ml water
a tablespoon tomato paste
half a teaspoon sugar ( optional)
2 tablespoons diced tomatoes ( optional)
season with salt and pepper to your taste.
Cooking note:
use a cheese cloth to make a diffuser bag for the spices
Leave to cook on medium heat for 15 minutes until all the liquid is almost gone.
the dish has to be served at room temperature or slightly cold but not fridge cold.
you can serve those as is with toasted bread for a cold starter or grazing plate. but they go well with grilled fish or meat on a warm day.
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
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KNIVES AND KNIFE SETS:
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Champignons à la grecque/Mushrooms At The Greek@lessaveursdannabel8481
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1 oignon blanc
2 c à s d'huile d'olive
140 g de vin blanc
75 g de coulis de tomates
1 sucre en morceau
sel, poivre
1 brin de thym, laurier
230 g de champignons de paris
1 c à s de graine de coriandre
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1 white onion
2 tbsp of olive oil
140 g white wine
75 g of tomato coulis
1 lump sugar
salt pepper
1 sprig of thyme, bay leaf
230 g Paris mushrooms
1 tbsp coriander seed
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Garlic Mushrooms
Buttery Garlic Mushrooms with a flavour twist! The herb garlic butter sauce is so good, you'll be serving these mushrooms with everything! FULL RECIPE:
Mussels a la Grecque
Cooking with Jeff Seitzinger
Creamy Polenta with Mushrooms Recipe
Learn how to make the best creamy polenta with sautéed mushrooms and onions. This dish is comforting, easy to make and it takes only 30 minutes to make. Perfect for cold winter days, as a midweek dinner or for any other occasion.
Full written and printable recipe:
(use the search bar at the top-right of the page to find the recipe you are looking for)
More recipes you may like:
Shepherd's Pie:
Chicken Pot Pie:
Chicken Curry:
Greek Spinach Pie:
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Ingredients:
For the polenta:
1 cup (160g) Yellow cornmeal/polenta flour
4-4½ cups (1-1.1L) Water/vegetable stock
3 tablespoons (45g) Butter
2oz (60g) Parmesan cheese, freshly grated
Salt to taste
Black pepper to taste
For the sautéed mushrooms:
9oz (250g) Mushrooms
1 Onion, sliced
2 tablespoons Olive oil
1 tablespoon (15g) Butter
2 teaspoons Thyme
Directions:
1. Make the polenta: To a pot with water/stock add salt and pepper. Bring to a boil. Pour polenta flour to the pot, while constantly whisking, until combined and no lumps.
2. Reduce the heat to low, cover the pot with a lid and cook for 25-30 minutes, whisking every 5 minutes. Make sure to scrape the sides, bottom, and corners of the pan. Turn the heat off and stir in butter and cheese. Cover and let rest for 5 minutes before serving.
3. While the polenta is cooking, make the mushrooms: in a pan over medium heat, melt butter with olive oil. Add sliced onion and sauté for 5 minutes, add sliced mushrooms, season with salt, pepper and thyme. Sauté until the mushrooms are soft and cooked, about 7-8 minutes.
4. Serve: spoon polenta into a serving plate, top with some mushrooms and parmesan shavings.
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RECETTE CHAMPIGNONS GRECQUE SANS ALCOOL.
RECETTE CHAMPIGNONS CRECQUE SANS ALCOOL.
????????Essayer cette recette de champignons grecque sans alcool,une entrée servie très froide .
????????INGRÉDIENTS :
500G DE champignons
1 tomate
1 oignon
1 ail
1 citron (petit)
25 cl d eau
Sel,Poivre
2 feuilles de laurier
15 G DE coriandre (si vous n aimé pas la coriandre mettez 6g)
8G de sucre
Huile d olive
????????Prueba esta receta griega de champiñones, un entrante muy frío
???????? INGREDIENTES:
500 g de champiñones
1 tomate
1 cebolla
1 ajo
1 limón (pequeño)
25 cl de agua
Sal pimienta
2 hojas de laurel
15 g de cilantro (si no te gusta el cilantro pon 6 g)
8 g de azúcar
Aceite de oliva
????????Try this Greek mushroom recipe, a very cold starter
????????INGREDIENTS:
500G OF mushrooms
1 tomato
1 onion
1 garlic
1 lemon (small)
25 cl of water
Salt pepper
2 bay leaves 15 g coriander (if you do not like coriander put 6g)
8G sugar
Olive oil