Mushroom à la Grecque

SERVES 4

290 ml | ½ pint water

1 tablespoon tomato purée

2 tablespoons olive oil

2 tablespoons dry white wine

2 shallots, finely chopped

1 clove of garlic, crushed

6 coriander seeds, well crushed

1 teaspoon dried fennel seed

freshly ground black pepper

a small pinch of salt

a pinch of caster sugar

a good squeeze of lemon juice

450 g | 1 lb button mushrooms, wiped and trimmed

2 teaspoons chopped fresh parsley

1.      Place all the ingredients except the mushrooms and parsley in a saucepan and simmer gently for 15 – 20 minutes.

2.      Add the mushrooms and simmer for 10 minutes then remove.

3.      Reduce the liquid by boiling to about 190 ml | 1/3 pint. Put the mushrooms back and allow to cool.

4.      Check the seasoning and tip into a shallow bowl or dish. Sprinkle with parsley.

SERVES 4

4 large flat mushrooms about 7.5 cm | 3 in diameter
Salt and freshly ground black pepper
70 g | 2 ½ oz pancetta or streaky bacon, diced
2 shallots, finely chopped
½ clove of garlic, crushed
55g | 2 oz fresh white breadcrumbs
1 tablespoon chopped fresh parsley
1 tablespoon Sercial Madeira or dry sherry
1 tablespoon freshly grated Parmesan cheese

1. Preheat the oven to 180 deg C | 350 deg F | gas mark 4.
2. Wipe the mushrooms and peel them if necessary. Cut off the stems, dice and set aside.
3. Put the mushrooms in a single layer into a shallow ovenproof dish. Season with salt and pepper.
4. Sauté the pancetta or bacon for 1 minute over a medium-high heat, then reduce the heat to medium and add the shallots. Cook for a further 4 minutes, stirring frequently.
5. Add the diced mushroom stalks and continue to cook until the pancetta is lightly browned and the shallots are golden (about 2 minutes).
6. Add the Garlic and cook for 1 further minute. Remove from heat.
7. Stir in the breadcrumbs, parsley and Madeira or sherry. Season to taste with salt and pepper.
8. Heap the stuffing mixture into the mushroom caps, pressing down lightly. Sprinkle with Parmesan cheese.
9. Bake in the oven for 20-25 minutes, or until the mushrooms are tender when pierced with a skewer and the stuffing is golden brown. Serve warm.

Wine: LIGHT RED

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]