A cold starter that will surprise you Champignons a la grecque (Greek style mushrooms recipe)

[@dennisd3926]

I used to make this when I was a chef in the '80s, but without the tomato paste and with cherry tomatoes sliced in half. The dish tastes fresher and is more colorful, and the sauce really is a dressing. I also used to add zucchini and green beans to the poaching liquid. Fresh herbs also helped. And I left the coriander seeds and fennel seeds in the dressing. It was an easy light starter in the summer. And it kept in the fridge for a couple of days when you didn't feel like cooking.

[@dianeallard8642]

Mmmmmmmmm. Je l’essaie ce week-end. Merci.

[@MrHaukz]

Love this channel, this is a great dish or a side dish ;)

[@mariannenielsen425]

nice really nice. thank you

[@charliebrown1828]

Yep making this thanks 😊

[@plotdot32]

Late to the party, but thanks for showing how they make those delicious mushrooms I’ve been served quite a few times in France in The 90s :)

[@pathogen4444]

Thank you for your teaching, energy and precision! Auguste is a tough master to follow and you are doing an admirable job :)

[@demondifclarity8787]

Today after watching this video, I did also coocked the same dish, but what I did was alter some of the step. I used the same type of herb but grounded them into powder and next what I did was add half mug of the dry white wine only(no extra water needed) then add some small dice of steak ham too. I could not find decent lemon so use lime instead(lesser amount because it is more sour). Others just followed the instruction on the video. I think, I did get almost the same good taste. Thank you for your class sharring. I like the dish very much. Thank you

[@scottab140]

😇🍴Champignons a la grecque (Greek style mushrooms recipe) 300 grams button mushrooms (small or medium size) 25 ml white wine 25 ml olive oil The juice of half a lemon 50 grams finely chopped onion or shallot 10 coriander seeds 10 black peppercorn a fragment of bay leaf a small twig of thyme half a garlic clove 50 ml water a tablespoon tomato paste half a teaspoon sugar ( optional) 2 tablespoons diced tomatoes ( optional) season with salt and pepper to your taste. Boeuf Bourguignon 1kg beef 400 ml (13.5 fl oz) red wine 500 ml (17 fl oz) veal stock 1 onion 1 carrot 1 bouquet garni Serve with a side of boiled potatoes, mushroom French baguettes slices.

[@lyarnes]

Magnifique! Mushrooms are high on my list of favorite things to eat. Looking forward to making this.

[@purberri]

You make some of the best cooking videos I can’t believe you don’t have more subscribers

[@antoinejalley6162]

That dish so reminds me of 70's forgotten in my memory but now revived for Sunday's BBQ with friends. Thank you I love your channel.

[@reformerx667]

I like to eat this dish for breakfast with a wedge of cheese and some lettuce. It is lovely. I also make it in the evening and leave in the fridge overnight. Will try with tomato paste.

[@mariaelenahormaza6454]

This is an easy and tasteful mushroom recipe, I’ll make it today

[@cornbreadfedkirkpatrick9647]

Thatt does look good I'm learning to enjoy mushrooms.

[@chrischubb6266]

Cant wait to try this recipe stephan, Thankyou for all your guidance im a huge fan 🙏🏻

[@zolemica]

I can't wait to make this dish. Fortunately, my roommate dislikes mushrooms so I get to have the whole thing.

[@patrickfritchley9210]

Fantastic recipe. Quick easy and very few ingredients. Reminds me of cooking on the grill with 20 my favorite friends

[@xfallenxlostx3254]

This is a lovely recipe and I hate to say I've not hat it in many years. I will be purchasing some button mushrooms this weekend so I can make champions a la grecque for my family. During the summer, I have a very difficult time with hot or even warm foods, so this will be perfect.

[@princessrainbow4448]

Looks yummy...and love your accent and your channel 👍

[@heathenbrewer7205]

My mother used to make this dish and I make it now, but when I went to college this hors d’ ouvre wasn’t made with tomatoes which was different again. Great dish and very flavoursome.

[@azfoxconstrutora]

Hi ! I'm talking from Country Brazil and I love your channel. Your food is wonderful. And I want to make a suggestion. Make some Brazilian recipe! I'll be waiting, a hug thank you. success for you!!!

[@Morpheus1910]

Love that sound at 9:46! 😆 That caught me by surprise. I'm trying this. It looks wonderful. I'll force myself to wait until it's spent a night chilling. Also, I made Poulet Alice (as per your excellent instruction) just a while ago and am letting it rest in a covered pot for a bit before I see how I did.

[@evelynbecker4916]

I've heard so many wonderful things about magic mushrooms but I can't easily get some, Is there any realiable source I can purchase from??

[@stephaniemorgan6284]

I'm so interested in the experience but am terrified of having a bad trip

[@joachimlunares4871]

I did two grams last time, it was a thrilling experience and I enjoyed it

[@stephaniemorgan6284]

This whole thing is pretty new to me, can I try 3grams?

[@joachimlunares4871]

@Angela carter where to search? Is it IG ??

[@evelynbecker4916]

@Angela carter alright, I'll reach out to him immediately to get some

[@fauxtaux]

That looks simple and tasty. I really like your copper saucepan. 😍

[@anastasia10017]

I made the mushrooms and they are good. I cut the amount of lemon juice but i think next time i would leave it out. easy to make and tastes good.

[@willemp6432]

Thank you Stéphane...

[@cathybrady2822]

When it’s the right season, please can you show us how to cook artichokes. In our local Italian restaurant they have them in olive oil & they’re so delicious. Thank you

[@erfho8y]

Delicious! Thank you stephan! :)

[@RojamZane]

Really useful review. I'm considering one for work as I want to get back to doing digital note-taking. Working from home, I moved back to paper. I've dabbled previously with digital notes. They are so much more useful, especially considering that handwritten notes may be turned into typed text. You've given me lots to consider.

[@Pat14922]

Looks interesting. never made it, and never eaten it. Will put it on my list for next week.

[@markwilson1192]

This looks delicious! I love the idea of serving this as part of an antipasto platter. I might do this as part of the appetiser platter on Christmas Day, as here in Australia, Christmas is always a warm day! 😋

[@tosca...]

Looks great and would love it with cauliflower 👍🏻

[@SteveExH]

Uh was just looking for a mushroom dish! Perfect timing

[@MrFeli100]

Please more sidedishes! That recipe is amazing

[@kimberlyyu110]

This looks delicious! My father likes food with tomato-based flavors so Im going to make this for him.

[@jocelynesurdin2833]

I can't wait to make this recipe. without a doubt, I just know it will be fabulous. Merçi🙏

[@erikgranqvist3680]

Just a thought: you can easily use wild mushrooms for this. That specially goes if you live somewhere you can pick your own mushrooms and they are in season.

[@adrianmorris9743]

Merci Stephane

[@8nansky528]

I ADORE READING

[@truthtriumphant]

My Greek grandmother used to make a similar dish. She knew nothing about French cooking either. I believe this recipe is Greek in origin.

[@lordjaashin]

this same dish is common throughout Turkey. this dish might be Turkish in origin

[@SaraMlkw]

I have made this today, it’s taking mushrooms to another level.. we are all in love.. thank you for sharing this recipe.. keep them coming xx

[@Donaldopato]

I make spring onions à la grecque!

[@theheartoftexas]

Do you make it the same way? I’d love to have the recipe. Thank you.

[@Donaldopato]

@@theheartoftexas A bit different, but similar. 3 cups water 1/4 cup olive oil, 1/4 cup lemon juice, splash of white wine (dry), 1 chopped celery stock, 1 med onion rough cut, 1 small tomato, parsley, 6-8 whole peppercorns, salt to taste. Cook for30-40 min and strain. While warm cook the onions in the strained broth until soft but not falling apart. Chill in liquid. Learned from a French Chef.

[@theheartoftexas]

@@Donaldopato Thank you, I’ll try it!

[@JRose-zk1ni]

Yes!! I am sooooo looking forward to preparing this dish! J'ai une petite quetion, est-ce que l'huile d'olive que vous avez mit à la fin devrait être d'une qualité supérieur ou ce n'est pas trop grave? Merci!! :-)

[@lordjaashin]

pepe le pew, rose

[@martinaakervik]

Somehow this remind me (probably only because the word greek was used) ...of a dish I loved when I lived a summer in Greece. "Micke's special chicken spaghetti." ...it wasn't typical Greek. (Guess Italians had influenced the island.) It was a pasta with soya sauce green paprika, mushrooms and chicken. (Onion?) I haven't been able to make it myself. Never seen or tasted anything as good, made like that. When I tried it, it become only soya sauce taste.

[@scottc.dickinson1462]

I love this and I love the idea of letting it sit in the refrigerator overnight. But how do you recommend heating up so it’s not cold upon serving?

[@josiahowen5408]

I think it's supposed to be a cold or room temperature dish.

[@scottc.dickinson1462]

@@josiahowen5408 I know he said that but another person said they served it warm. Many guest don’t appreciate cold dishes.

[@liamblake937]

my mother learned to make this in elementary school in Saint Etienne

[@reginabivona1282]

merci!!!!

[@JulieWallis1963]

Lovely. Being married to a vegetarian it’s always good to find new ways to feed my dear husband.

[@kilrathi827]

Thank you Stefan, I'm always looking for fantastic accompaniments to grilled steaks and fish. This looks like it will fit the bill amazingly.

[@htimsid]

LOL à 09:45 Stephan fait du bruit comme mon chat !

[@christinekaye6393]

LOL!

[@Jonsson474]

What is the purpose of keeping the mushrooms and the onion white when you later add tomato paste, that colours everything anyway?

[@Jonsson474]

@Kmann ! I agree with almost everything this amazing chef posts but this makes no sense. If you want consistency in colour you should not add red tomato paste to a dish that is supposed to be blanche.

The dish is not supposed to be blanche. If you ^brown^ - sear on high heat the onions and the mushrooms, you'd get a completely different taste. Nothing to do with colour consistency.

[@stevehhall3385]

Magic

[@WastrelWay]

I'll have to try this, and I can surely eat it from a bowl with some toast as shown. But wouldn't it look more attractive on a large lettuce leaf? Just a thought I had...

[@nyhuus85]

I looovvveeee mushroom all kinda of mushrooms, and make 5-6 defrend mushrooms, in a garlic/whitewine and cream with some fresh thymes and abit coriander and some bluemall cheese and make it to a creamy delicious soup, with home made garlic and sun dried tomato bread to the dish, just soooo yummie

[@JRose-zk1ni]

Wow!! Can you share that recipe? :-)

[@MrDylanHole]

Hey, do you have any videos in French? Would love that, thanks.

[@marhaskalk]

check out Chef Michael Dumas

[@47j8nf]

Anyone recommend what kind of cheese to serve with this?

[@hlynnkeith9334]

10:38 I like the idea of adding a squeeze of lemon to the dish. I prefer a softer acid perhaps. Lime, maybe? Or a dash of sushi vinegar.

[@PhoenixPwnsAll]

I feel like I've seen something similar made in Greece before. The techniques here are very french, of course.

[@janetrickwood2484]

Goodonya Stefan! I love mushies!

[@femalism1715]

One of my go-to recipes! Cherry tomatoes taste better than tomato paste.

[@JigJagging]

for this dish, I prefer to buy smaller button mushrooms if I can, and I don't quarter them. There is something nice happening when popping a whole cooked mushroom in your mouth

[@emmalouie1663]

I'm eating slices of processed cheese and cold chicken while watching this.

[@mindrules1566]

Hello sir how are you miss your cooking 🍳 🤗♥️

[@josephchuah4188]

I got an idea from this dish ,add spaghetti 🍝😂

[@stregadisalem732]

I love how the word for mushroom in Spanish is “champiñón”. We just decided to keep the french word.

[@theoriginalchefboyoboy6025]

I want to hear Stefane do the voiceovers for Hollywood blockbuster movie trailers. Use your imagination here...

[@Whatwhat3434]

This is vegan, not just vegetarian, yes?

[@Jerundd]

Why do you use the diffuser bag/cheese cloth? Why don't you just add some thyme leafs, a bay leaf, and the pepper and seeds to the pan? Looks delicious by the way, I'm definitely making this soon.

[@blueleeorig]

so muslin is just a practical and fast way to remove the later unwanted or inedible parts. People have own preference of course... but this removes the potential need to stick fingers in mouth or into food to extract bay leaves and thyme stalks, the peppercorns and coriander seeds aren't cooked long enough to be particularly pleasant to eat whole and would overpower the intended overall flavour profile.

[@WastrelWay]

@@blueleeorig I use a large tea ball instead of the cheesecloth, myself.

[@daphnepearce9411]

@@WastrelWay That's a good idea, clever.

[@Daihatsu_Hijet]

🍄😋

[@donjosegomburza835]

I am a garlic junkies… must have garlic

[@kostask8851]

IT has everything to do with Greece brother. My mother used to make this recipe 50 years ago and she knew nothing about French cooking. By the way I am Greek.

[@phillipsmom6252]

Nothing to do with Greece. The first time I made this was back in 1979 and I’m a hillbilly. It’s a “retro” dish, very popular in the 80’s served as a side in steakhouse restaurants.

[@R3dp055um]

When I lived in London in the mid-to-late 70's, my favorite Turkish restaurant served what they called Champignons a la Grecque as an appetizer. It was mushrooms in a tomato sauce, and served hot. Then again, well, Turks are not French. And they are certainly not Greek...

[@gibbontakeit9098]

Side dish!? I used to eat myself sick on this doing catering.

[@DavidDavie-ym7su]

Enjoyable but the wine and lemon dominated the flavour at the expense of the mushrooms.

[@joshmccollen700]

I've been watching your channel for a couple of years. Your presentation and vibe is ferociously sexual. And the food looks good too.

[@kretieg2943]

Keto

[@Company-59]

Tooooooo much olive oil! please! It was such a good dish until that point…

[@lincolnkarim1]

Please tell me that one day you wouldn't reveal yourself with having a thick Brooklyn accent