The Atlanta Journal-Constitution
GREEK WILD MUSHROOMS ‘À LA GRECQUE’
“À la grecque is the French culinary nod to the Greek style of cooking vegetables in olive oil and vinegar or lemon juice,”says chef Pano Karatassos.“In this recipe, I — a Greek chef — pay my respects to the French by sautéing mushrooms, then tossing them with oil and vinegar.”
3 tablespoons canola oil, divided
7 ounces baby oyster mushrooms, sliced Kosher salt and freshly ground white pepper
6 garlic cloves, crushed, divided
6 small thyme sprigs, divided
7 ounces baby shiitake mushrooms, stems
discarded, caps sliced
1/4 cup dry white wine, divided
10 ounces chanterelle mushrooms, sliced 2 tablespoons finely diced carrot
2 tablespoons finely diced leek, white parts only 3 tablespoons finely diced shallot
2 tablespoons finely diced peeled, seeded tomato 2 tablespoons extra-virgin olive oil
1 tablespoon Banyuls vinegar or sherry vinegar Finely sliced chives, for garnish, optional
In a medium skillet, warm 1 tablespoon of the canola oil. Add the oyster mushrooms, season with salt and pepper, and cook over medium heat, undisturbed, until lightly browned on the bottom, about 3 minutes. Stir the mushrooms and cook, stirring often and reducing the heat as needed to avoid scorching, until lightly browned all over, about 5 minutes more. Add 2 garlic cloves and 2 thyme sprigs and cook, stirring, for 1 minute. Transfer to a medium bowl.
In the same skillet, warm 1 tablespoon of the canola oil. Add the shiitake and cook over medium heat, stirring occasionally, until softened but not browned, 2 to 3 minutes. Add 2 garlic cloves, 2 thyme sprigs, and 2 tablespoons of the wine.
Season with salt and pepper and cook, stirring, until the skillet is dry, about 1 minute. Transfer to the bowl with the oyster mushrooms.
In the same skillet, warm the remaining 1 tablespoon of canola oil. Add the chanterelles and cook over medium heat, stirring occasionally, until softened but not browned, 2 to 3 minutes. Stir in the remaining 2 garlic cloves, 2 thyme sprigs, and 2 tablespoons of wine. Season with salt and pepper and cook, stirring, until the skillet is dry, about 1 minute. Transfer to the bowl with the other mushrooms and refrigerate until cool.
In a small saucepan of boiling water, cook the carrot for 1 minute. Add the leek and cook until both vegetables are crisp-tender, about 1 minute. Drain the vegetables in a fine sieve, rinse in cold water, and drain again.
Remove the garlic and thyme from the mushrooms and discard.
Add the carrot, leek, shallot, tomato, olive oil and vinegar to the mushrooms and toss to coat. Taste for seasoning. Transfer to a platter or serving bowls, garnish with chives, if desired, and serve.
This recipe makes about 2 cups. It can easily be scaled up or down. Clean mushrooms by rinsing them in cool water, then drying them in a salad spinner. Banyuls vinegar is a rich, oak-aged vinegar from the south of France. It can be found at specialty food stores and at chefshop.com. The mushroom salad can be refrigerated for up to 4 hours. Serves 4.
Per serving: 405 calories (percent of calories from fat, 37), 9 grams protein, 60 grams carbohydrates, 10 grams fiber, 18 grams fat (2 grams saturated), no cholesterol, 59 milligrams sodium.