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Mushrooms a la Grecque


  • Put the water, oil, peppercorns, coriander and fennel seeds, the lemon juice, parsley, celery, red onion and salt in a large heavy-bottomed pot. Bring to the boil and cook for 7-8 mins. 
  • Then turn the heat down, add the mushrooms to the pot and simmer for 10 mins. Strain well, reserving the liquid.
  • Return the liquid to the pot and reduce to a glaze. Then pour the sauce over the mushrooms and refrigerate.
  • When chilled, serve the mushrooms sprinkled with parsley arranged on prosciutto with plenty of bread alongside.


  • 425 ml cold water
  • 75 ml olive oil
  • 12 black peppercorns
  • 6 coriander seeds
  • 12 fennel seeds
  • juice of 1 large lemon
  • 1 bunch fresh parsley, washed well
  • 6 parsley sprigs, washed well
  • 1 celery stalk, finely diced
  • ¼ red onion, finely chopped
  • ½ tspn sea salt
  • 450 gm button mushrooms, stalks removed & wiped with a damp cloth
  • prosciutto slices (optional)
  • slices of crusty bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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