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Greek Style Mushrooms | Mushrooms a la Grecque

A quick and classic French side with Greek influence.  A healthy and tasty clean recipe with mushrooms, tomatoes and herbs.

Greek Style Mushrooms | Mushrooms a la Grecque. An easy and tasty side dish that cooks up quickly. Enjoy this Greek dish with your steak or lamb chop!

Advice from a mushroom

Be down-to-Earth

Sprout new ideas

Keep a low profile

Know when to show up

Stay well-rounded

Start from the ground up

Be a fun-guy!

– YourTrueNature.com

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.

Greek Style Mushrooms | Mushrooms a la Grecque. An easy and tasty side dish that cooks up quickly. Enjoy this Greek dish with your steak or lamb chop!
Greek Style Mushrooms | Mushrooms a la Grecque. An easy and tasty side dish that cooks up quickly. Enjoy this Greek dish with your steak or lamb chop!

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Greek Style Mushrooms | Mushrooms a la Grecque. An easy and tasty side dish that cooks up quickly. Enjoy this Greek dish with your steak or lamb chop!

Greek Style Mushrooms, Mushrooms a la Grecque

Yield: 4-6 Sides
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

A quick and classic French side with Greek influence. A healthy and tasty clean recipe with mushrooms, tomatoes and herbs.

Ingredients

  • 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

Instructions

  1. Place all ingredients except mushrooms in a medium sauce pan.
  2. Bring to simmer over medium heat and cook for 5 minutes covered.
  3. Add mushrooms, cover and simmer 5 minutes.
  4. Uncover, stir, cook 8-10 minutes more.
  5. Optional garnish: chopped fresh herbs
Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 163Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 396mgCarbohydrates: 14gFiber: 5gSugar: 6gProtein: 4g

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Hannah

Friday 26th of October 2018

I love mushrooms. I usually just sautée them just with some garlic salt. This recipe was so easy and quick! I enjoyed this side dish with some crusty bread to soak up the tomato broth. It was delicious!

Tina

Wednesday 31st of October 2018

I think some of the best meals I have eaten are the simplest with quality ingredients. Glad you enjoyed this Hannah, Mwwaah!

Bianca

Thursday 29th of March 2018

I think raw mushrooms make a great snack. I don't have many mushroom recipes either other than throwing a bunch on a pizza. I need more mushroom recipes, saving this out of necessity and because it looks easy and yummy:)

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