Recipe courtesy of Peter Kump's New York Cooking School
Recipe courtesy of Peter Kump's New York Cooking School
Show:
Cooking Live
Episode:
Cook Along 80: Poaching
Mushrooms a la Greque
- Level: Easy
- Total: 12 hr 30 min
- Prep: 12 hr
- Cook: 30 min
- Level: Easy
- Total: 12 hr 30 min
- Prep: 12 hr
- Cook: 30 min
Ingredients
1 1/2 cups water
1/2 cup wine
6 tablespoons olive oil
1/3 cup lemon juice
1 teaspoon salt
1 bouquet garni: parsley stems, bay leaf, thyme, 2 tablespoons minced shallots, celery leaves or seeds, fresh fennel or 1/8 teaspoon seeds, 1 teaspoon peppercorns, 1/4 to 1 teaspoon coriander
1 (10-ounce) package button mushrooms
Directions
- In a saucepan, combine water, wine, olive oil, lemon juice and bouquet garni. Simmer for 10 minutes. Slice mushrooms and leave small ones whole. Add mushrooms to court bouillon and simmer 8 to 10 minutes. Strain out mushrooms and reduce cooking liquid by two-thirds or until thickened. Allow mushrooms to marinate overnight in sauce.
