Mushrooms à la Grecque

This Greek-inspired French dish has an entrancing, elusive flavor. The mushrooms can be prepared a day in advance and left in the marinade. It’s good at any time of year.

Serves: 4Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. olive oil
  • 2 tsp. lemon juice
  • 1 Tbsp. red wine vinegar
  • 1 garlic clove, peeled and minced
  • ½ cup chopped sweet onion
  • 1 Tbsp. cracked coriander seeds
  • 1 tsp. cracked black peppercorns
  • 1 tsp. salt
  • 8 oz. tiny button mushrooms, halved
  • 1 bag (10 oz.) baby field greens


  • In a saucepan over medium-high heat, mix together the olive oil, lemon juice, vinegar, garlic, onion, spices, and salt. Add the mushrooms. Heat until almost boiling.
  • Transfer mixture to a nonreactive bowl and chill, covered, for at least 2 hours.
  • Arrange the greens on chilled plates. Top with mushroom mixture.