Champignons à la grecque is one of the staple starters at most school canteens and university restaurants in France. They're usually made with tinned mushrooms which have a watery and often rubbery texture, but when I was winding down the fridge for going on holiday and came across a full punnet of mushrooms, I decided to see what they would be like with fresh mushrooms. Well, they're not bad - better than with tinned - and they make a nice refreshing accompaniment to barbecued meats. The name suggests that they are a Greek dish but I don't remember seeing them in Greece, so I think they're a purely French invention.
Mushrooms à la grecque
splash of olive oil
splash of white wine (optional)
clove of garlic
2tbsp pesto or I used a Knorr Herbs Flavour Pot that was in the cupboard
100ml chopped tomatoes
1tbsp tomato concentrate
salt, pepper, basil
Finely slice the mushrooms and onions and mince the garlic. Put it all in a pan with a glug of olive oil and gently stir fry for ten minutes.
Add the pesto/herb flavour pot and the white wine if using and cook for a further 5 minutes.
Add the tomatoes, tomato concentrate, salt, pepper and basil. Cook for 2-3 more minutes until the sauce is thick and all excess liquid has evaporated. Serve cold as a starter or accompaniment to meat or fish.
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This was great for winding down the fridge before heading off on holiday so I'm adding it to the #KitchenClearout linky.