Mushrooms a la Grecque

Mushrooms a la Grecque


  • 400g button mushrooms
  • 225g vine-ripened tomatoes, peeled and chopped
  • 12 black olives, stoned and chopped

For the marinade

  • 75ml olive oil
  • 150ml dry white wine
  • 1 garlic clove, crushed                                                                   
  • 2 fresh bay leaves
  • 1 tsp coriander seeds, lightly crushed

To serve

  • 2 pitta breads, warmed and cut into strips


  1. Put all the marinade ingredients into a large saucepan. Cover and bring to the boil, then simmer for 5 minutes. 
  2. Add mushrooms, tomatoes and olives. Stir well. Cover pan and simmer for 3 minutes.
  3. Remove mushrooms to a serving bowl, and then boil the cooking liquor rapidly until reduced to half quantity.
  4. Cool, discard bay leaves. Season to taste, and then pour over the mushrooms.
  5. Chill for two hours before serving with pitta bread.

Mushroom, Spinach and Prawn Patia

Mushroom, Spinach and Prawn Patia

Prep time 5 minutes | Cooking time 20 minutes | Serves 4 | Full of fresh ginger, tomatoes and tamarind

Read more
Jean-Christophe Novelli’s Roast Portobello Strudel

Jean-Christophe Novelli’s Roast Portobello Strudel

Prep time 20 minutes | Cooking time 25 minutes | Serves 4 | Packed with mixed mushrooms, this is the perfect starter for a dinner party

Read more