Greek-Style Mushrooms

The dish is designed for two people and, according to Romain Wack’s calculations, costs around 7 euros in total.

The cultivated mushrooms used in cooking have been grown in dark cellars and disused coal mines in France since the mid-17th century. The most famous of their kind, the white-headed “Champignons de Paris”, come from the underground stone quarries of Carières-sous-Bois. You will need them for the “Champignons à la grecque” (Greek-style mushrooms). They are exceptionally well suited as entrée.

Clean the feet of the small white mushrooms. Rinse the mushrooms several times in quick succession in new water and drain.

Sauté the finely chopped onions in olive oil until soft, then add white wine and juice of one lemon. Add garlic (finely chopped), thyme stems and bay leaves, season and cook for ten minutes at low temperature. Add the mushrooms. Those that are not bite-sized, cut in half or quarters. Do everything for five min. at high heat, so that a little liquid evaporates and the sauce gets a firmer consistency. Cool, season again and bring to the table cooled.

Preparation time: 15 min Cooking time: 15 min

_Extert tips_ Product knowledge: Mushrooms should best be prepared in the same way on the day of purchase. Mushrooms whose cap is not closed but slightly bent outward are already too old.

Material science: Only with properly sharp kitchen

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