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Mushrooms A La Grecque - Small Batch

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.61

$1.61 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,vegan
spoonacular Score:49%

Spoonacular Score: 49%

 

Mushrooms A La Grecque - Small Batch is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 4 servings. One portion of this dish contains roughly 4g of protein, 14g of fat, and a total of 186 calories. For $1.61 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up teapoon oregano, leafy center serving of celery, bay leaf, and a few other things to make it today. 1 person were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly roughly 45 minutes. With a spoonacular score of 49%, this dish is solid. If you like this recipe, take a look at these similar recipes: Mushrooms a La Grecque, Mushrooms à la Grecque, and Small-Batch S'more Clusters.

Ingredients

Servings:
1 lb
1 lb trimmed fresh mushroom
trimmed fresh mushroom
1 cup
1 cup water
water
0.67 cups
0.67 cups dry white wine
dry white wine
0.25 cups
0.25 cups olive oil
olive oil
6 sprigs
6 sprigs italian flat leaf parsley
italian flat leaf parsley
1
1  italian yellow fresh lemon (juice)
italian yellow fresh lemon (juice)
1 large clove
1 large clove garlic
garlic
1 stalk
1 stalk celery
celery
1 large
1 large fresh bay leaf
fresh bay leaf
1 tsp
1 tsp whole black peppercorns
whole black peppercorns
1 tsp
1 tsp kosher salt
kosher salt
1
1  dried oregano
dried oregano
0.5 tsps
0.5 tsps crushed crushed red pepper
crushed crushed red pepper
1 lb trimmed fresh mushroom
1 lb
trimmed fresh mushroom
1 cup water
1 cup
water
0.67 cups dry white wine
0.67 cups
dry white wine
0.25 cups olive oil
0.25 cups
olive oil
6 sprigs italian flat leaf parsley
6 sprigs
italian flat leaf parsley
1  italian yellow fresh lemon (juice)
1
italian yellow fresh lemon (juice)
1 large clove garlic
1 large clove
garlic
1 stalk celery
1 stalk
celery
1 large fresh bay leaf
1 large
fresh bay leaf
1 tsp whole black peppercorns
1 tsp
whole black peppercorns
1 tsp kosher salt
1 tsp
kosher salt
1  dried oregano
1
dried oregano
0.5 tsps crushed crushed red pepper
0.5 tsps
crushed crushed red pepper

Equipment

pot
pot
colander
colander
tongs
tongs
bowl
bowl
pot
pot
colander
colander
tongs
tongs
bowl
bowl


Instructions

In a stock pot, mix together all of the ingredients except fpr the mushrooms. Bring to a low boil over medium heat, covered, then lower the heat and simmer for 10 minutes. Add the mushrooms, with large ones halved or quartered. Cover again and simmer for another 10 minutes. Strain the whole mix through a colander into a large clean bowl. You will have a beautiful marinade, and when it's cooled a bit, salt to taste. Remove the mushrooms from the colander, leaving the vegetables behind. This is easier when they've cooled a bit, and done with tongs. Marinate, covered in the refrigerator for at least 6 hours, but preferably overnight. It's hard not to eat them right away - the scent of the whole process may have you drooling - but they really are better after sitting for awhile. Before serving check for salt and pepper again. Garnish with more chopped parsley and lemon wedges and enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.61
Ingredient
1 pound trimmed fresh mushroom
⅔ cups dry white wine
¼ cups olive oil
6 sprigs italian flat leaf parsley
1 italian yellow fresh lemon (juice)
1 large clove garlic
1 stalk celery
1 large fresh bay leaf
1 teaspoon whole black peppercorns
1 dried oregano
½ teaspoons crushed crushed red pepper
Price
$2.52
$2.17
$0.64
$0.24
$0.20
$0.07
$0.15
$0.14
$0.22
$0.05
$0.05
$6.45

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
186 Calories
3g Protein
14g Total Fat
6g Carbs
14% Health Score
Limit These
Calories
186
9%

Fat
14g
22%

  Saturated Fat
1g
12%

Carbohydrates
6g
2%

  Sugar
3g
3%

Cholesterol
0.0mg
0%

Sodium
605mg
26%

Alcohol
4g
23%

Get Enough Of These
Protein
3g
8%

Vitamin K
39µg
38%

Vitamin B2
0.48mg
28%

Vitamin B3
4mg
21%

Copper
0.4mg
20%

Vitamin B5
1mg
18%

Selenium
10µg
16%

Manganese
0.29mg
14%

Vitamin E
2mg
14%

Potassium
457mg
13%

Phosphorus
112mg
11%

Vitamin C
7mg
10%

Vitamin B6
0.17mg
9%

Fiber
1g
7%

Folate
27µg
7%

Vitamin B1
0.1mg
7%

Iron
1mg
6%

Vitamin A
257IU
5%

Magnesium
20mg
5%

Zinc
0.72mg
5%

Calcium
27mg
3%

Vitamin D
0.23µg
2%

covered percent of daily need

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