Mediterranean Style Mushrooms

This elegant yet simple dish showcases the earthy richness of fresh button mushrooms paired with the bright acidity of tomatoes and lemon. The savory broth is infused with garlic, bay leaf, and fresh parsley, creating a complex flavor profile that is both comforting and refreshing. It is an ideal vegan appetizer for summer gatherings, light dinners, or as a sophisticated starter before a heavier main course. The cooking method allows the mushrooms to absorb the Mediterranean spices while retaining their delicate texture. Serve warm in small bowls for a refined dining experience that feels homemade but impressive enough for guests.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 27.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This elegant yet simple dish showcases the earthy richness of fresh button mushrooms paired with the bright acidity of tomatoes and lemon. The savory broth is infused with garlic, bay leaf, and fresh parsley, creating a complex flavor profile that is both comforting and refreshing. It is an ideal vegan appetizer for summer gatherings, light dinners, or as a sophisticated starter before a heavier main course. The cooking method allows the mushrooms to absorb the Mediterranean spices while retaining their delicate texture. Serve warm in small bowls for a refined dining experience that feels homemade but impressive enough for guests.

Ingredients

6 ounce Tomatoes, skinned, seeded &

Directions

1
Finely chop 1 ounce of celery and crush 1 garlic clove.
2
Wipe 8 ounces of button mushrooms clean and cut them in half.
3
In a saucepan, combine the chopped tomatoes, celery, crushed garlic, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 sprig of parsley, 1 bay leaf, 1/4 pint water, 1/4 teaspoon salt, and pepper to taste.
4
Bring the mixture to a boil over medium-high heat, then reduce heat to simmer uncovered for 5 minutes.
5
Add the halved mushrooms to the pan and continue simmering uncovered for another 5 minutes.
6
Remove and discard the celery pieces, parsley sprig, and bay leaf from the pan.
7
Using a slotted spoon, carefully divide the cooked mushrooms among 4 small serving plates.
8
Increase the heat and boil the remaining liquid rapidly until it reduces by half, about 5 minutes.
9
Spoon the reduced broth evenly over the mushrooms on each plate.
10
Sprinkle with 1 tablespoon of chopped fresh parsley and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 27.0kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 5.8g2%
Dietary Fiber 1.8g8%
Sugars 3.9g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh, firm button mushrooms. Wipe them clean with a damp cloth rather than washing to prevent them from becoming waterlogged.

This dish is best served immediately while the broth is hot and the mushrooms are tender.

You can substitute button mushrooms with cremini or portobello mushrooms for a deeper, earthier flavor profile.

To make this dish slightly richer, you can add a splash of white wine to the broth before simmering.

Keywords: mediterranean, mushrooms, appetizer, vegan, tomato broth, garlic, parsley, lemon, simmered, vegetarian, light meal, herbs, button mushrooms, easy recipe, summer dish, healthy, low calorie, olive oil, bay leaf

Read it online: https://www.chefs-mate.com/recipe/mediterranean-style-mushrooms/