VEGAN

Greek-Style Mushrooms

Appetizers | Greek cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This broth is known in France as court bouillon.

Ingredients

Ground Black Pepper - to taste
Fresh Mushrooms - 15.9 oz
Herbs - 1 bunch
Water - 2 glasses
Olive Oil - 6 teaspoons
Meyer Lemon Juice - 0,3 glasses
Salt - ½ spoons
Scallions - 1 bunch
Parsley - 6 stalks
Celery stalk - 1 piece
Nigella Seeds - a pinch
Black Cumin (Cumin) - 1 stalk
Green peppercorns - 12 pieces
Coriander essential oil - 6 pieces

Step by Step guide

Step 1

Wrap the parsley stems, celery, fennel, cumin, black peppercorns, and coriander seeds in cheesecloth. Tie it securely.

Step 2

In a pot, place a sachet of herbs and add water, olive oil, lemon juice, salt, and chopped green onions. Set over medium heat and bring to a boil. Cook for 10 minutes, then remove from heat. Strain the mixture.

Step 3

Rinse the mushrooms well. If they are small, leave them whole; if they are large, cut them into quarters.

Step 4

Bring 1 cup of strained broth to a boil and add the mushrooms. Stir well and cover with a lid. Simmer for 10 minutes.

Step 5

Using a slotted spoon, remove the mushrooms from the broth and place them on a plate.

Step 6

Bring the broth back to a boil and cook until it thickens to a syrup-like consistency. Season with salt and pepper to taste. Drizzle over the mushrooms and serve, garnished with chopped herbs.