Mushrooms Greek Style

Rating: 4.0 / 5.00 (2 Votes)

Total time: 45 min

Servings: 2.0 (servings)



The mushroom (actually Feldling or Engerling, sometimes also called garden sponge) was incorporated into European cuisine by the French and therefore already listed in German cookbooks of the 17th century as a mushroom. Today it is the most common edible mushroom and can also be eaten raw.

As a national dish, the mushroom also went to the table of Louis Xiv. And thus into the European kitchen. Similarly, the artificial cultivation of mushrooms started in France, but reached its greatest development only between 1840 and 1845 in Brussels by Baron Hoogvorst, who in the meantime was cultivating mushrooms even in the boots of good friends. Hoogvorst’s method was also imitated in Vienna and in London since 1850, but the main place for mushrooms is still Brussels.

Clean the mushrooms, rinse them and dry them well. Boil the wine with coriander, pepper, salt and cloves. Heat olive oil in another saucepan. Pour in mushrooms, stirring until soft. To keep them nice and white, add lemon slices.

After 5 min add the wine-spice mixture to the mushrooms form. Add the paradeis pulp and the spice bouquet to the pot and simmer for about 10 minutes at a very moderate temperature. The mushrooms must still have bite.

Cool down, remove lemon slices, spice bouquet and clove from the sauce. Before serving mushrooms m

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