Greek-style champignons
4 servings
30 minutes
Greek-style mushrooms are a refined dish infused with the aromas of Mediterranean cuisine. In Greece, mushrooms are often cooked with herbs and olive oil, creating a delicate, rich flavor with a hint of lemon's acidity. This recipe has roots in ancient Greek pickling traditions where spices and herbs add expressiveness to food. The broth enriched with the aromas of parsley, celery, fennel, and coriander turns into a thick syrup that coats the mushrooms, giving them deep flavor and an appetizing shine. The dish pairs wonderfully with Greek bread or fresh vegetables and can serve as a light appetizer or side dish for meat and fish dishes. Served with greens, it not only pleases the eye but also fully reveals the richness of Mediterranean culinary traditions.
1
Wrap the parsley stems, celery, fennel, cumin, black peppercorns, and coriander seeds in cheesecloth. Tie it well.
- Parsley: 6 stems
- Celery stalk with leaves: 1 piece
- Fennel seeds: pinch
- Caraway: 1 stem
- Black peppercorns: 12 pieces
- Coriander seeds: 6 pieces
2
Place a bag of herbs in a pot and add water, olive oil, lemon juice, salt, and chopped green onions. Set over medium heat and bring to a boil. Cook for 10 minutes and remove from heat. Strain.
- Water: 2 glasss
- Olive oil: 6 tablespoons
- Lemon juice: 0.3 glass
- Salt: 0.5 teaspoon
- Green onions: 1 bunch
3
Wash the mushrooms well. If they are small, leave them whole, and if they are large, cut them into 4 pieces.
- Fresh champignons: 450 g
4
Bring 1 cup of strained broth to a boil and add the mushrooms. Mix well and cover with a lid. Simmer for 10 minutes.
- Water: 2 glasss
- Fresh champignons: 450 g
5
Use a slotted spoon to remove the mushrooms from the broth and place them on a plate.
6
Bring the broth to a boil again and cook until it thickens to a syrup-like consistency. Season with salt and pepper as needed. Pour over the mushrooms and serve, garnished with chopped herbs.
- Ground black pepper: to taste
- Green: 1 bunch