Champignons à la Grecque

Champignons à la Grecque Is a refreshing idea for any time of the year. The flavor of the mushrooms peaks to perfection as they are simmered in the court bouillon. When the mushrooms are cold, serve as an hors d'oeuvre or a side dish.

                                                    

                                                  Champignons à la Greque
                                                             adapted from
                                         Mastering the Art of French Cooking 
                                                                Julia Child
                                            Louisette Bertholle, Simone Beck

Ingredients
1lb. fresh mushrooms, button
   size if possible
1 cup of court bouillon

A slotted spoon
A serving dish
Salt and pepper

2 to 3 Tb minced parsley or mixed green herbs

Trim and wash the mushrooms. Leave whole if small, quarter if large. Add them to the simmering court bouillon, tossing them to cover with the liquid. Cover and simmer for 10 minutes.

Remove the mushrooms from the saucepan with the slotted spoon, and arrange them in a serving dish. Rapidly boil down the court bouillon until it has reduced almost to a syrup. Correct seasoning; strain it over the mushrooms.

( * ) When cold, the mushrooms may be covered and refrigerated, and will keep for 2 to 3 days.

Sprinkle with herbs just before serving.

follow Anne on twitter and Instagram @AnneFretz