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Le Chaudron recipe

Champignons à la grecque

Greek-style marinated mushrooms

⏱ 35 minServes 4Easy120 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1 kg (2.2 lb)fresh button mushrooms
  • 100 ml (½ cup)extra-virgin olive oil
  • 200 ml (¾ cup)dry white wine
  • 100 ml (½ cup)chicken stock
  • 3 tbsplemon juice
  • 2 tbsptomato paste
  • 8 clovesgarlic
  • 2yellow onions
  • 1 tbspcoriander seeds
  • 1 tbspfennel seeds
  • 5black peppercorns
  • 3 sprigsfresh thyme
  • 3 leavesbay leaf
  • 1bunch of flat-leaf parsley
  • 1 tspsugar
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) fresh button mushrooms
  • 100 ml (½ cup) extra-virgin olive oil
  • 200 ml (¾ cup) dry white wine
  • 100 ml (½ cup) chicken stock
  • 3 tbsp lemon juice
  • 2 tbsp tomato paste
  • 8 cloves garlic
  • 2 yellow onions
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 5 black peppercorns
  • 3 sprigs fresh thyme
  • 3 leaves bay leaf
  • 1 bunch of flat-leaf parsley
  • 1 tsp sugar
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large sauté pan or saucepan1 damp paper towel for cleaning the mushrooms1 sharp knife1 wooden spoon1 serving platterBlack peppercorns

03 — Method

  1. Wipe the 1 kg (2¼ lb) mushrooms clean with a damp paper towel; don't rinse them, or they'll get waterlogged.
  2. Quarter the mushrooms (leave very small ones whole). Toss with 1 tbsp lemon juice so they don't darken.
  3. Peel and thinly slice the 2 yellow onions. Remove the germ from the 8 garlic cloves and crush them with the flat of a knife.
  4. Heat 100 ml (⅓ cup + 1 tbsp) extra-virgin olive oil in the large sauté pan over medium heat. Sweat the onions 8 minutes until soft. Add the crushed garlic and cook 1 minute, stirring.
  5. Stir in the coriander and fennel seeds and toast 1 minute. Toasting the seeds is ESSENTIAL for the flavor.
  6. Add the tomato paste, dry white wine, chicken stock, fresh thyme sprigs, bay leaves, peppercorns, sugar, salt and pepper. Bring to a simmer and reduce 5 minutes over high heat to cook off the alcohol.
  7. Add the mushrooms to the simmering marinade. Cover and cook 10 minutes over medium heat, stirring often, until they release their liquid and soak up the flavors.
  8. Uncover and cook 5 more minutes over high heat to reduce the liquid. Off the heat, add the remaining lemon juice and the chopped parsley. Serve warm or cold with a generous ladle of the cooking juices.

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