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Mushrooms à la Grecque recipe

This recipe is a blast from the past, rather 70s, but you'll still find mushrooms Greek-style, slightly pickled, in 'traiteurs' or delicatessens in France. It's simple but every time I make it, I end up eating the whole pan by myself.


  • 50 ml olive oil
  • 400 g whole button mushrooms any dirt brushed off (if larger, then slice)
  • Juice of half a lemon make sure no pips
  • 2 tbsp white wine vinegar
  • Splash white wine optional
  • 2 cloves garlic thinly sliced
  • 2 fresh bay leaves
  • 1 tbsp whole coriander seeds heaped
  • 2 fresh sprigs of thyme
  • 1 tsp sea salt
  • Ground white pepper to taste


  • Heat the oil gently in a medium saucepan on a medium heat then, add the mushrooms.
  • Add the rest of the ingredients. Simmer for around ten minutes then serve or leave to cool and serve later.
  • Can be kept in the fridge for up to two days.