My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, June 28, 2011

Mushrooms a la Grecque

Really these are normally served as an appetizer, but they are heavenly served as a salad on a bed of lettuce. Plus, they can be made ahead. You know I'm all about make-a-head anything.

Mushrooms a la Grecque
3 or 4 nice salads
print recipe

1 pound small whole button mushrooms
1 cup water
1 cup salad oil
Juice of 2 lemons, cut into chunks after juicing
3 tablespoons wine vinegar, red or white
1 stalk of celery, cut into chunks
1 clove garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon ground sage
1/2 teaspoon dried leaf thyme
1 bay leaf
1 teaspoon ground coriander (optional)
8 whole peppercorns
1 teaspoon salt

Do not remove stems from mushrooms but trim off a thin slice from bottom. Wipe mushrooms with damp cloth. Combine all ingredients except mushrooms in a large saucepan and bring to a boil. Add mushrooms and simmer for 4 minutes, stirring several times. Pour into bowl, cover, and marinate overnight in refrigerator. Drain and serve on wooden picks as appetizers or on a bed of lettuce for first course.


  1. sounds like a very attractive salad,,

  2. Hi, stopping by to say, this great recipe is a featured link on my Wednesday post, thanks!


Note: Only a member of this blog may post a comment.