fl oz) non-scented cooking oil20 ml ( fl oz) non-scented cooking oil
400 g (14 oz) mushrooms (a selection of Swiss brown, button, shiitake,
shimiji, oyster, enoki, nameko, oyster and chestnut), wiped clean and cut into even-sized pieces
salt and freshly ground pepper
80 g (2¾ oz) butter
few drops lemon juice
MARINADE
60 ml (2 fl oz) virgin olive oil
1 large shallot, finely diced
2 cloves garlic, finely sliced
salt and freshly ground pepper
pinch of ground turmeric
1 bay leaf
4 sprigs thyme
100 ml (3½ fl oz) dry white wine
20 ml ( fl oz) white wine vinegar
150 ml (5 fl oz) White Chicken Stock
4 sprigs tarragon
TO SERVE
40 Braised Baby Shallots
24 baby red radishes, trimmed
24 parsley roots (optional), washed
1 cup baby lamb’s lettuce leaves (mâche), snipped and washed
6 sprigs tarragon, leaves and flowers picked
6 sprigs thyme, leaves and flowers picked
A la grecque, meaning ‘in the Greek style’, is a French method that usually refers to vegetables (such as mushrooms or artichokes) and herbs cooked in olive oil, white wine and lemon juice or vinegar and served at room temperature.
In this recipe the mushrooms are briefly cooked, then left to marinate in the cooking liquor. Preparing both the mushrooms and the braised baby shallots a couple of days in advance, allows the flavours to develop. Two or three days will allow the flavours to reach their absolute peak – sublime.
TO PREPARE THE MUSHROOMS, heat a large frying pan over a high heat until almost smoking. Add half the oil and half the mushrooms and sauté quickly with a pinch of salt and pepper. Add the butter and heat to a nutbrown foam. Add the lemon juice then tip the mushrooms and cooking juices into a bowl. The whole process should be executed with speed and take no longer than a couple of minutes as mushrooms are delicate and will easily overcook.
Repeat with the remaining oil, mushrooms and butter, then transfer the bowl of mushrooms to a cool place and leave, uncovered, while you prepare the marinade.
TO MAKE THE MARINADE, heat a heavy-based saucepan over a medium heat, and add half the olive oil, the shallot, garlic and a pinch of salt and pepper. Sweat for 2 minutes, then add the turmeric and continue to sweat for a further 3 minutes until the shallots soft and transparent.
Add the bay leaf, thyme, wine and vinegar. Increase the heat and reduce the mixture quite rapidly by about half. Add the chicken stock and, once again, reduce the mixture quite rapidly by half.
Remove from the heat and whisk in the remaining olive oil, adjusting the seasoning and acidity if necessary. Add the tarragon sprigs and pour the mixture over the mushrooms. Cover immediately with cling film and leave at room temperature for 25 minutes to infuse before refrigerating until required, but at least overnight.
TO SERVE, put the mushrooms, braised shallots, radishes and parsley roots into a heavy-based saucepan and heat gently over a low heat until just warm. Check seasoning and acidity; you may want to add a drop of lemon juice to freshen slightly. Spoon onto warmed serving plates and sprinkle with the lamb’s lettuce, herbs and flowers. Drizzle with any remaining marinade and serve immediately.
Serves 8 as an entrée or 4 as a main meal