Mushrooms a la Grecque

Mushrooms a la Grecque During the mid 70’s when we lived at the Clarendon Hotel, Chale on the South coast of the Isle of Wight. Mum became reknowned for her food, was written about in magazines; people would come down from London and stay for a weekend of country living. Once or twice a winter she would make an hors d’oeuvres trolley, as part of her first course offerings. My favorite thing on the trolley was the bowl of Mushrooms a la Grecque. I was the meeter, greeter, drink server, as the guests chatted, waiting for their food and table to be ready. I would zip back to check on how low the mushrooms got in their bowl, worried that there would be none left for me.

I tried to make them a few times from different recipes and none of them were quite right. I like a sharper more lemony flavor, so it took some time to find the balance.

When I see the white mushrooms, looking very fresh and firm, tight capped, I know I shall make a batch for lunch. I make a humus to serve alongside it. It is so easy now to buy a good humus, any number of people make it and it is very good. But I like a little more garlic, cumin and lemon in mine and it is easy to make. 12 oz button mushrooms, wiped clean, cut into halves/quarters 4 shallots sliced 2 carrots - sliced 1 tomato, peeled and seeded, chopped 1 tablespoon tomato puree 1 cup dry white wine 1/2 cup chicken stock 1/2 cup virgin olive oil 1 bay leaf - I prefer the flavor of the Turkish Juice of 1 lemon whole black peppercorns pinch of red pepper flakes - optional sea salt Place all the ingredients with seasoning in a covered saucepan. Bring to the boil, allow to simmer a minute. Remove from heat and allow to cool. Adjust the seasoning. Serve well chilled.

Humus Can of Chick Pea’s - drained 1 clove of garlic juice of 1 lemon 1 tablespoon tahini 1 teaspoon cumin 1/2 cup of virgin olive oil 1/2 cup of water Combine first 5 ingredients in the bowl of a food processor. Pulse until combined, add olive oil and then water through the tube feeder. Serve with warm pita bread.