mushrooms à la greque
How to make mushrooms à la greque recipe
Serves 4
Preparation time 10 minutes, plus standing, Cooking time 10 minutes
Ingredients:
8 tablespoons olive oil
2 large onions, sliced
3 garlic cloves, finely chopped
600 g (1¼ lb) button mushrooms, halved
8 plum tomatoes, roughly chopped or 400 g (13 oz) can chopped tomatoes
100 g (3½ oz) pitted black olives
2 tablespoons white wine vinegar
salt and pepper
chopped parsley, to garnish
Method:
Heat 2 tablespoons of the oil in a large pan, add the onions and garlic and fry until softened and beginning to brown. Add the mushrooms and tomatoes and cook, stirring gently, for 4–5 minutes, then add the olives.
Whisk the remaining oil with the vinegar in a small bowl, season to taste with salt and pepper and drizzle over the salad.
Garnish with the chopped parsley, cover and leave to stand at room temperature for 30 minutes to allow the flavours to mingle before serving.
For mushroom pasta salad, prepare the mushroom mixture as above. Cook 200 g (7 oz) dried pennette or farfalle in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, cook 125 g (4 oz) trimmed green beans in a saucepan of salted boiling water until just tender. Drain the beans, refresh under cold running water and drain again. Drain the pasta well and toss into the mushroom mixture with the beans and 2 tablespoons torn basil leaves. Serve at room temperature.
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