Greek mushroom starter: this is Hanna de Caen’s recipe
By Mathieu Girard
Published on
In collaboration with Caen side (Calvados), Liberty you regularly offer simple and effective recipewith the complicity ofHanna Granotier from the workshop Well on its Plate.
This Sunday, November 20, 2022, she explains to you how to make Mushrooms At The Greek.
Autumn is the ideal time for this vegetarian recipe, very simple and quick to make, cooked with button mushrooms. No need to look for them in the forest, they are grown in a mushroom house! You can also find them everywhere, in any season to make other classic recipes such as mushroom tart, a creamy risotto or a mushroom gratin…
Ingredients
You need for 4 people: 400 g of mushrooms, 1 onion, 1 tsp. coriander seeds, 200 ml dry white wine, 3 tbsp lemon juice, 1 tsp brown sugar, 1 tsp tomato purée, 1 bouquet garni or 2 bay leaves, salt and pepper.
Realization
Choose small, firm mushrooms so you don’t have to cut them. Pass them quickly under running water without letting them soak because they will soak up water and lose their texture. Dry them on absorbent paper.
Peel and chop the onion.
In a casserole, sweat the onion with a drizzle of vegetable oil and a pinch of salt. Add the coriander seeds. Flavor with the bouquet garni, lemon juice, white wine and tomato puree, then cook for 10 minutes. Then simply add the whole, unpeeled mushrooms, cover and cook over low heat for 15 minutes. To finish, sprinkle with a little brown sugar to soften the preparation. Do not hesitate to season your mushrooms well with salt and a good dose of pepper.
Let the Greek mushrooms cool down in their cooking juices.
Serve them very cold and garnished with parsley or chervil leaves.
Hanna’s top tips
If you are using the large mushroom, separate the stem from the head. The stems of all mushrooms being edible, consider adopting a zero-waste attitude by including them in recipes such as velouté or mushroom gratin, or pan-fried with other small vegetables. Especially since mushrooms are very low-calorie foods that contain a large amount of fiber and contribute to good intestinal transit and the feeling of satiety. They therefore satiate without making you fat!
Find Hanna in her workshop Bien Dans Son Assiette, at 25 rue Pierre-Girard in Caen. More info on biendanssonassiette.fr.
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