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Recipe courtesy of Peter Kump's New York Cooking School

Show: Cooking Live

Episode: Cook Along 80: Poaching

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Total:: 12 hr 30 min
Prep:: 12 hr
Cook:: 30 min

Level:: Easy

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.

My Private Notes

Name: Mushrooms a la Greque
Prep time: P0Y0M0DT12H0M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT12H30M0.000S
Cuisine: european
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

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