Known as champignons à la Grecque in French, this technique can be applied to other vegetables such as zucchini, celery, carrots, cauliflower or even onions. I use a variety of mushrooms—cremini, hen of the woods, maitake, shitake—cooked with wedges of onion, bay leaves, thyme, and a bit of white wine. They will keep, stored in a jar with a tight-fitting lid, for up to a month in the refrigerator. They are a great garnish for sandwiches, a salad or charcuterie platter.

Marinated Mushrooms

Category

Category name

Serves

Makes about 3 cups

Ingredients

  • 12 ounces mixed mushrooms, cut into ½-inch pieces, about 5 cups
  • 1 large onion (8 ounces) cut into 8 or 10 wedges and separated into layers
  • ½ cup white wine
  • 1 ½ teaspoons finely grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1 large sprig thyme
  • 2 bay leaves
  • 1 teaspoon coriander seeds
  • ½ teaspoon fennel seeds
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil

Method

  1. Fill a large bowl with cold water. Add the mushrooms, wash them, then carefully lift them from the water and shake off any excess. Put them in a large saucepan, add the onion, wine, lemon zest and juice, thyme, bay leaves, coriander, fennel, salt and pepper and olive oil. Bring to a boil, cover, reduce the heat and simmer gently until the mushrooms and onions are tender, about 8 minutes. Remove from the heat and set aside to cool. Transfer the mixture to a jar with a tight-fitting lid. Cool to room temperature then refrigerate for up to 1 month.