Tender Greek-Style Mushrooms

These Greek-style mushrooms are a Mediterranean treat I love making as a starter. Their tangy, aromatic flavor shows off all the goodness of French cooking with a Greek twist.

The first time I made these mushrooms was for a last-minute dinner with friends. They've now become my signature appetizer that everyone asks for at my summer gatherings.

Ingredients

• 350 g of small whole canned button mushrooms: Their firm bite works great for soaking up all the marinade flavors
• 70 g of tomato paste: This adds amazing richness and depth to the dish
• 1 small finely chopped onion: Creates the flavor foundation that makes everything pop
• 1 tablespoon olive oil: Go for good quality oil to make the dish shine
• 15 cl dry white wine: Pick something you'd enjoy drinking for better taste
• 1 teaspoon apple cider vinegar: Its gentle tang perfectly balances the other flavors
• 3 tablespoons water: Helps get the sauce just right
• 1 sugar cube: Takes the edge off the acidity for better flavor harmony
• 1 sprig of thyme: Fresh works best if you can get it
• 1 bay leaf: Can't skip this for that classic aroma
• 1 pinch of ground coriander: Adds a subtle lemony note
• Salt and pepper: Add to taste

Step-by-Step Instructions

Get your flavor base going:

Peel and finely chop the onion then cook it in a pan with olive oil until it turns clear but doesn't brown. This takes about 3 minutes and brings out all the onion's goodness.

Mix your marinade:

Pour in the white wine, apple cider vinegar, water, and add the thyme, bay leaf, coriander and sugar cube. Stir gently to mix everything and let the flavors start coming together over medium heat.

Add tomato paste:

When the mixture starts to barely simmer, stir in the tomato paste and add a good amount of salt and pepper. The paste should completely mix in, making a smooth sauce with a nice orangey-red color.

Cook down the sauce:

Let it simmer gently for about 10 minutes, stirring now and then. The sauce should thicken up slightly and flavors should deepen. Don't let it boil hard or you'll lose the delicate taste.

Put in the mushrooms:

Drain the little mushrooms well, rinse them with cold water to get rid of the canning liquid, then add them to your sauce. Coat them gently so they soak up all those flavors.

Finish cooking:

Keep cooking on low heat for another 5-10 minutes, stirring occasionally so the mushrooms really take in the sauce and develop their full flavor.

Cool and serve:

Let everything cool down completely, then put in the fridge for at least 2 hours. Serve cold, they look great in small glass dishes or on a bed of greens.

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Tomato paste is really the star ingredient here. In my family, we've always gone for Italian brands because they have stronger flavor and deeper color. It makes all the difference in how the dish turns out.

Storage and Serving

These Greek-style mushrooms actually get better over time. Store them in the fridge in an airtight container for up to 5 days. They'll taste even better the day after you make them, once the mushrooms have really soaked up the marinade.

Possible Twists

You can easily change this dish to suit what you like. Try using fresh mushrooms instead of canned ones, just cook them a bit longer. Add some fennel or fresh herbs like parsley or tarragon right before serving for an extra pop of freshness.

What To Serve With It

These Greek mushrooms taste amazing with garlic-rubbed toast or crackers for a fancy starter. They're also great as part of a Mediterranean sampler plate with hummus, olives and marinated grilled veggies.

Dish Background

Despite its name, this dish is actually French, part of the "à la grecque" style cooking that started in France in the 1700s. This term was used for veggies marinated in white wine, olive oil and spices, inspired by Mediterranean flavors but tweaked for French tastes.

Frequently Asked Questions

→ How should mushrooms be prepped to cook them right?

Drain canned mushrooms completely and rinse them to remove excess brine before tossing them into the dish.

→ Can fresh mushrooms replace canned ones?

Absolutely! Just clean the fresh ones really well and tweak the cooking time as needed.

→ What’s the best white wine to use here?

A dry white wine, like a crisp Sauvignon Blanc or unoaked Chardonnay, works perfectly to boost the flavors.

→ How do I fix it if it’s too acidic?

If it tastes too sharp, tone it down with less cider vinegar or stir in a pinch of sugar to balance things out.

→ Can I make this dish ahead of time?

Definitely! It tastes even better after a few hours. Prep it early and chill it in the fridge until serving.

→ What’s the best way to serve these mushrooms?

Serve them nice and cold as a starter, or pair them with toasted bread or a side salad for a light touch.