I was looking for an alternative to garlic mushrooms and came upon the retro classic mushrooms a la grecque. Just because something was done to death in the 70s doesn’t mean to say it’s not worth another look at 40 years later, and that’s the case with these slightly sour mushrooms, fragrant with thyme and glistening with olive oil. They make a great starter that benefits from being made hours in advance. Time for a revival I think!
2 tbsp olive oil
1 small red onion, finely chopped
1 clove garlic, finely chopped
200g button mushrooms, stalks removed
1 tbsp white wine
1 tbsp vinegar, white wine or cider
1/2 tsp fresh thyme leaves
100ml vegetable stock
1 tbsp fresh parsley, finely chopped
Soften the onion and garlic in 1 tbsp of the olive oil in a saucepan.
When they’re translucent add the mushrooms, white wine, vinegar, thyme and vegetable stock.
Bring to the boil and simmer, uncovered, until the liquid has all but disappeared.
Remove from the heat and stir through the remaining 1 tbsp of olive oil.
Leave to cool.
Just before serving, stir in the finely chopped parsley.
Serves 2 as a starter, with some crusty bread to mop up the oily juices.