A quick and classic French side with Greek influence. A healthy and tasty clean recipe with mushrooms, tomatoes and herbs.
Advice from a mushroom
Sprout new ideas
Keep a low profile
Know when to show up
Start from the ground up
Be a fun-guy!
I am still on a quest to learn French cooking. The recipes are usually simple but with really good ingredients. This latest recipe is a Greek inspired mushroom recipe with French origins. I happened to have an abundance of baby portobello mushrooms leftover from my Boeuf Bourguignon recipe. This side dish is amazingly easy and pretty quick too. Definitely a weeknight contender for those that want home cooking during the week but don’t have much time. Maybe pair it with some pasta that cooks up quickly.
If you have other mushroom ideas, please share. I love mushrooms but only have a small arsenal of recipes to use them in. I love their taste and texture, both raw and cooked.
A quick and tasty side dish with earthy mushrooms, herbs and white wine, Greek style!
- 2 Tbs fresh oregano
- 1 bay leaf
- 1.5 cups chopped tomatoes (can use canned)
- Juice of 1 lemon
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1 large shallot, diced
- 1 garlic clove diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 red onion sliced thin
- 6 cups of mushrooms quartered or halved, I used baby portabellas
- Place all ingredients except mushrooms in a medium sauce pan.
- Bring to simmer over medium heat and cook for 5 minutes covered.
- Add mushrooms, cover and simmer 5 minutes.
- Uncover, stir, cook 8-10 minutes more.
- Optional garnish: chopped fresh herbs