mushrooms a la grec

Alex said:

Hi there

does anyone have a recipe for mushrooms a la grec, i saw it on Gary Rhodes At The Table, but did
not have a pen to hand to write down recipe.

Thanks

A

Yes, I do. It's from one of those Time-Life cookbooks from the '70s, and is very good. I'll dig it
out and post it later after I've finished prepping for dinner.

David

David Wright said:

Alex said:

Hi there

does anyone have a recipe for mushrooms a la grec, i saw it on Gary Rhodes At The Table, but did
not have a pen to hand to write down recipe.

Thanks

A

Yes, I do. It's from one of those Time-Life cookbooks from the '70s, and is very good. I'll dig it
out and post it later after I've finished prepping for dinner.

David

Hi david

Have you finished your dinner yet. LOL!!

Alex said:

David Wright wrote:

Quoted message said:

Quoted message said:

Yes, I do. It's from one of those Time-Life cookbooks from the '70s, and is very good. I'll dig
it out and post it later after I've finished prepping for dinner.

David

Hi david

Have you finished your dinner yet. LOL!!

(waking from after-dinner, day-or-so nap) Huh? Who me? Oh, yeah, must have dozed off! :-)

OK, here it is, from The Cooking of Provincial France (recipe book)

1 pound fresh mushrooms, whole if small, quartered of sliced if large salt freshly ground pepper
2 tablespoons finely chopped fresh parsley 2 lemons, cut in thin slices or quarters marinade
(recipe follows)

Strain the marinade after cooking. After the marinade has been strained. return it to the saucepan
and bring it to a simmer over moderate heat. Drop in the mushrooms, cover the pan and simmer for 10
minutes. With a slotted spoon, transfer the mushrooms to a stainless steel or shallow glass baking
dish. Taste the marinade for seasoning, then pour it over the mushrooms. Place the baking dish in
the refrigerator to cool the mushrooms as quickly as possible. When they are chilled, cover the dish
tightly with aluminum foil or plastic wrap and refrigerate for at least 4 hours before using. To
serve, lift the mushrooms out of the marinade with a slotted spoon and arrange them on a serving
platter. Moisten the mushrooms with a little marinade, sprinkle them with parsley and garnish with
lemon slices or quarters.

Marinade

3 cups chicken stock, fresh or canned 1 cup dry white wine 1 cup olive oil
1/2 cup lemon juice 6 parsley sprigs 2 large garlic cloves, cut up
2/2 teaspoon dried thyme 10 peppercorns 1teaspoon salt.

Stir the ingredients together in a 3- to 4-quart saucepan, bring to a boil, partially cover the pan
and simmer for 45 minutes. Using a fine sieve, strain the marinade into a large bowl, pressing down
hard on the ingredients with the back of a spoon to squeeze out their juices before discarding them.
Return the marinade to the saucepan and taste it. To be effective, the marinade should be somewhat
overseasoned. This makes about 5 cups.

Besides the mushrooms, you could use boiling onions, sliced zucchini and/or yellow squash,
sliced green peppers, and green beans. I have never made anything but the mushrooms, and they
are very tasty.

Sorry to have dozed off for so long!

David

In article <[email hidden]>,

David Wright said:

Alex said:

David Wright wrote:

Quoted message said:

Quoted message said:

Yes, I do. It's from one of those Time-Life cookbooks from the '70s, and is very good. I'll dig
it out and post it later after I've finished prepping for dinner.

David

Hi david

Have you finished your dinner yet. LOL!!

(waking from after-dinner, day-or-so nap) Huh? Who me? Oh, yeah, must have dozed off! :-)

OK, here it is, from The Cooking of Provincial France (recipe book)

<snipped awesome recipe>

Quoted message said:

Besides the mushrooms, you could use boiling onions, sliced zucchini and/or yellow squash,
sliced green peppers, and green beans. I have never made anything but the mushrooms, and they
are very tasty.

Sorry to have dozed off for so long!

David

This would be fun with sliced portabellos...... ;-d

K.

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David Wright said:

Quite a bit, so i snipped it!!

Thanks David

I think i have a spare weekend it three weekends time so will try it out then! Will try and remember
to let you know how it goes, although i might have one of your naps first!!

Alex

Alex said:

David Wright said:

Quite a bit, so i snipped it!!

Thanks David

You're welcome, Alex.

Quoted message said:

I think i have a spare weekend it three weekends time so will try it out then!

Just remember that you can make the marinade ahead of time, and even freeze it, if necessary.

Quoted message said:

Will try and remember to let you know how it goes, although i might have one of your naps first!!

I hope you will let me know, and naps are always good!

Quoted message said:

Alex

David