Mushroom a la Grecque

Cook time 20 minutes
Servings 4 to share


400g mixed fresh mushrooms (such as button and Swiss brown)

180ml extra virgin olive oil, plus extra for drizzling

2 French shallots, finely sliced

2 bay leaves

2 tsp coriander seeds, lightly crushed

1 tbsp caster sugar

Salt and pepper

70ml sherry vinegar

1/2 radicchio, outer leaves discarded, inner leaves torn

4 store bought mini toast or croutons

1 small handful of freshly shaved Parmesan

Mushroom a la Grecque


Heat 2 tablespoons of extra virgin olive oil in a large frying pan over high heat, add the mushrooms, sugar and vinegar to deglaze. Next, add the shallots, bay leaves and coriander seeds and cook for 5 minutes until the mushrooms start to colour. Now add a good pinch of salt and pepper. Bring to the boil, then turn off the heat and pour in the remaining oil. Allow the mushrooms to marinate for at least 15 minutes.

To serve, drain excess oil from the mushrooms and spread on a large plate. Scatter over radicchio, broken mini toasts and parmesan.