Champignons à la Grecque Recipe

Champignons à la Grecque

A perfect recipe for a great appetizer or sidekick to grilled meats.  A softly poached egg on top will crown the flavors and transform an appetizer in a real “fast food” option accompanied by a crusty bread.

Yield: 4 servings

Time: 20 minutes


  • 1 lb (450 g) brown mushrooms, wiped clean and stem ends sliced off
  • 4 Tbsp lemon juice
  • 1/2 cup (120 ml) extra virgin olive oil
  • 1 tsp coriander seeds
  • 1/2 tsp thyme
  • 2 garlic cloves, peeled and finely minced
  • 1/4 cup (60 ml) vegetable broth
  • salt and freshly ground pepper
  • 1/4 cup (7 g) flat-leaf parsley, chopped


If mushrooms are small, leave them whole. Larger mushrooms should be quartered. Put mushrooms in a saucepan and drizzle with 3 tablespoons lemon juice. Stir to coat. Add 1/4 cup (60 ml) olive oil, mushrooms, coriander seeds, crushed garlic cloves, thyme, vegetable broth, salt and pepper to the saucepan. Bring the mushroom mix to a brisk boil, cover the pan and then lower the heat to a simmer. Cook mushrooms for about 8-10 minutes, stirring occasionally. Uncover the saucepan and cook mushrooms over high heat for 5 minutes longer to reduce the juices a bit. Remove from heat and let it cool.

Just before serving, add the remaining 1/4 cup olive oil and 1 tablespoon lemon juice. Taste for salt and pepper again. Sprinkle with freshly chopped parsley.

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