Champignons à la Grecque
Serves: 4
Preparation time: 20 min. without cooling
Delicious with everything. Perfect as an appetizer or as a side kick to grilled meats. A softly poached egg on top will crown the flavors and transform an appetizer in a real "fast food" option accompanied with a crusty bread. Bon appétit!
Ingredients
- 500 gr (1 lb) small mushrooms, wiped clean and stem ends sliced off
- 4 tbsp lemon juice
- 8 tbsp extra virgin olive oil
- 1 teasp coriander seeds
- 1/2 teasp thyme
- 2 garlic cloves, peeled and slightly crushed
- 4 tbsp chicken broth
- salt and freshly ground pepper
- 1/4 cup fresh chopped parsley
Preparation:
If mushrooms are small, leave them whole. Larger mushrooms should be quartered. Put mushrooms in a saucepan and drizzle with lemon juice. Stir to coat. Add 6 tablespoons of olive oil, coriander seeds, crushed garlic cloves, thyme, chicken broth, salt and pepper to saucepan.
Bring mushrooms mix to a brisk boil, cover the pan and then lower the heat to a simmer. Cook mushrooms for about 8-10 minutes, stirring occasionally. Uncover saucepan and cook mushrooms over high heat for 5 minutes longer to reduce the juices.
Remove from heat and let it cool.
Just before serving, add the remaining 2 tablespoons olive oil and 1 extra tablespoon lemon juice (optional). Taste for salt and pepper again. Sprinkle with fresh chopped parsley.