Mushrooms A La Greque
Mushrooms A La Greque features tender mushrooms simmered in a flavorful marinade of garlic, lemon, and herbs, perfect as an appetizer or side for Mediterranean-inspired meals.
Ingredients
Instructions
- In a large skillet, bring to a boil the chicken broth, white wine, olive oil, lemon juice, salt, garlic, and thyme.
- Reduce heat, cover, and simmer for 15 minutes.
- Place the mushrooms in the marinade; cover and simmer for 4 minutes or until just slightly cooked.
- Remove the mushrooms with a slotted spoon and set aside.
- Cook the sliced carrot in the marinade for 3 minutes.
- Remove the carrot from the marinade.
- Add the diced green pepper and cook for one minute.
- Mix the vegetables and divide them between 2 hot sterilized 1-pint jars.
- Pour in enough marinade to cover the vegetables.
- Close the jars tightly and refrigerate up to 3 weeks.
Tips & Substitutions
For a deeper flavor, consider marinating the mushrooms overnight before cooking. You can substitute the white wine with more chicken broth for a non-alcoholic version. If you don’t have thyme, oregano or rosemary can be great alternatives. Feel free to add other vegetables like zucchini or bell peppers to enhance the dish. This recipe pairs beautifully with Mediterranean recipes.
Serving Suggestions
These mushrooms a la Greque can be served as a delightful appetizer or side dish. They pair wonderfully with grilled meats or can be enjoyed alongside dishes like Vegetable Pilaf. A fresh salad and crusty bread complement the meal beautifully, making it a well-rounded dining experience.
Storage & Reheating
Store the prepared mushrooms and vegetables in airtight jars in the refrigerator. They can last up to 3 weeks. For serving, simply take them out and enjoy cold or at room temperature. If you prefer, gently reheat the vegetables in a skillet over low heat, adding a splash of olive oil if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Mushrooms A La Greque contains roughly 1765 calories, with 35g protein, 170g carbohydrates, and 108g fat. It is an excellent source of vitamin D (121% of the Daily Value), vitamin C (110% of the Daily Value), and iron (94% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of mushrooms for this recipe?
Absolutely! While medium mushrooms are traditional, you can experiment with shiitake, cremini, or portobello mushrooms for varied textures and flavors. Just be mindful of cooking times, as larger mushrooms may require a bit longer to soften.
How can I make this recipe vegetarian?
To make this dish vegetarian, simply replace the chicken broth with vegetable broth. This will maintain the rich flavor of the marinade while catering to vegetarian diets. You can also add more vegetables like artichokes or sun-dried tomatoes for added depth.
What can I do with leftover marinade?
Leftover marinade can be used to flavor grains like quinoa or rice, or as a base for salad dressings. Just ensure you cook it thoroughly before consumption to eliminate any bacteria. It can also be used to marinate chicken for a delicious Lemon Marinated Chicken dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).