Serves: Makes 6 to 8 servings
- 1 pound small button mushrooms
- 1¾ cups water
- ½ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons white vinegar
- 1 teaspoon salt
- 1 dried bay leaf
- ½ teaspoon dry mustard
- Pinch of sugar
- 2 stalks celery with leaves, coarsely chopped
- 6 sprigs fresh flat-leaf parsley
- 3 sprigs fresh thyme
- 10 whole black peppercorns
- 2 cloves garlic, quartered
- ½ teaspoon fennel seeds
- ½ teaspoon coriander seeds
- 1 tablespoon minced fresh flat-leaf parsley
- 1 teaspoon finely grated lemon zest
Procedures:The French term “à la Grecque” refers to vegetables that are marinated—often with lemon juice and spices, as I do here—to serve cold as an appetizer. The mushrooms for this recipe should be small, with tight caps that don’t have exposed dark gills underneath. These will be most tender and are ideal for marinating whole. If you can only find mushrooms that are larger than bite-sized, halve or quarter them before marinating. Keep in mind, though, that the mushrooms will shrink a bit when cooked. This recipe is easy to double or triple for a bigger crowd.
- Trim the stems of the mushrooms level with the bottoms of the caps.
- Combine the water, olive oil, lemon juice, vinegar, salt, bay leaf, mustard, and sugar in a large saucepan. Cut an 8-inch square of cheesecloth and place the celery, parsley sprigs, thyme sprigs, peppercorns, garlic, fennel seeds, and coriander seeds in the center. Draw the edges up and tie securely with kitchen string. Add the spice packet to the saucepan.
- Bring the marinade mixture to a boil over high heat, then decrease the heat to medium and simmer, covered, for 5 minutes. Add the mushrooms and simmer, uncovered, for 10 minutes. Remove the pan from the heat and let cool. Cover the pan and refrigerate overnight.
- To serve, drain the mushrooms, discarding the marinade and spice bundle. Transfer the mushrooms to a serving bowl. Add the parsley and lemon zest, toss to mix evenly, and serve.