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5/4/2010
 JULIA’S “CHAMPIGNONS A LA GRECQUE”
Makes about 2 quarts
“A La Greque” in French translates to “in the Greek manner”. This recipe was adapted from one of Julia’s which she described as “delicious served cold as an hors d’oeuvre, or with meats or chicken or on a picnic”. The approach works equally well for all kinds of vegetables including baby artichokes, cauliflower florets, baby carrots, etc. The key is to make sure not to overcook the vegetables (in this case mushrooms) so that they still have some texture.
1-1/2 pounds wild or cultivated mushrooms, such as cremini
1 medium white onion, peeled and cut into 8 wedges
Juice and slivered zest of one large lemon
2 bay leaves
2 tablespoons tomato paste
1/3 cup sugar
4 cups dry white wine
1/4 teaspoon each whole fennel and coriander seed
1/2 teaspoon whole mustard seed
1/4 teaspoon red chile flakes or Aleppo pepper (or to taste)
6 large whole peeled garlic cloves
2 teaspoons kosher or sea salt, or to taste
Rinse mushrooms to remove any grit or compost. Halve or quarter if they are large. Add remaining ingredients to a deep non-aluminum saucepan and bring to a boil. Add the mushrooms, cover and simmer for 5 - 7 minutes or until mushrooms and onions are tender but not mushy.
Drain mushroom mixture reserving liquid and set aside. Return liquid to pan and reduce over high heat by nearly half, about 6 minutes. You’ll start with 4 cups liquid that you’ll want to reduce to about 2-1/2 cups. Add back to the mushroom mixture and adjust seasoning to your taste.
Serve warm or at room temperature. Store covered in refrigerator for up to 1 week.
John Ash © 1994
Rev 1/2010
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