Mushrooms à la Grecque

Growing up I intensely disliked mushrooms but, like so many other things that changed, as I grew up, as my palate got more sophisticated, I learned to love them! So… what are mushrooms? They are…

…the fruiting bodies of soil-borne fungi that live from nutrients they take from plants living and dead. They flourish throughout the world’s temperate zones and add varying of earthiness and savory flavor to foods. Their flavor character and intensity depend almost entirely on the type of mushroom they are, rather than whether they are cultivated, what color they are, or their size.

(The Illustrated Cook’s Book of Ingredients – Page 270)

And… they are delicious, healthy and a great addition to salads, soups and more. Last evening I was not in the mood of long preparations, so… what better than this classic dish?

Serves 1

Ingredients

• 1/2 cup olive oil
• 2 large onions, sliced
• 3 garlic cloves, finely chopped
• 1 lb 3 oz crimini or button mushrooms, halved
• 8 plum tomatoes, roughly chopped
• 3 1/2 oz pitted black olives
• 2 tbsp white wine vinegar
• salt and pepper
• chopped parsley, to garnish

Directions

1. Heat 2 tbsp of the oil in a large frying pan, add the onions and garlic, and cook until soft and starting to brown. Add the mushrooms and tomatoes and cook, stirring gently, for about 5 minutes. Remove from heat.
2. transfer the mushroom mixture to a serving dish and garnish with the olives.
3. In a small bowl, whisk the remaining oil into the vinegar, season to taste with salt and pepper and drizzle over the salad, Garnish with the copped parsley, cover and let it stand at room temperature for 30 minutes to allow the flavors to mingle before serving.

Enjoy, gentle reader, enjoy!!!

CS