Mushrooms a la Greque
In France, vegetables prepared a la Grecque (''in the Greek style'') are cooked with vinegar or lemon, olive oil and coriander and other seasonings, then allowed to marinate in the fridge to be served cool. The vegetables make a fantastic first course, perhaps with a slice of pâté, or as a piquant accompaniment to cold roast meats or fried fish.
Ingredients
400ml vegetable stock
150ml white wine
50ml extra virgin olive oil
30ml apple cider vinegar
10g coriander seeds, toasted, crushed and wrapped in muslin cloth
2 bay leaves
1 tbsp tarragon leaves
2 garlic cloves, crushed
3/4 tbsp tomato paste
6 parsley stalks
1 brown onion, cut into strips
400g button mushrooms, wiped and cut inhalf
Method
Place all the ingredients, except for the onion and mushrooms, in a stainless steel saucepan and bring to a simmer.
Simmer for 15 minutes, then add the onion and cook for a further five minutes.
Add the mushrooms and simmer for a further 10 minutes.
When they are cooked, if there is too much liquid, remove the mushrooms and reduce the sauce a little to intensify the flavour. Add the mushrooms back to the liquid to chill overnight so they can marinate in the sauce.
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