Marinated Mushrooms in White Wine
These button mushrooms aren’t packed in a dry brine — they’re simmered in a spiced broth of white wine and lemon juice, the French technique called “a la grecque.” The wine and citrus acid both preserve them and keep them pale and firm, stopping them from browning.
The make-or-break detail is the short cook: the mushrooms are done in just 6-8 minutes. Overcook them and they go limp and rubbery, so the moment they settle and darken, pull them off the heat. Quartering large caps lets them marinate more evenly than leaving them whole.
The small thing that matters
Cool the mushrooms right in their liquid — it’s during cooling that they drink up the bay leaf and pepper; drain them hot and the flavor falls flat. Serve cold, drizzled with oil and scattered with herbs. Note there’s no canning step here, so keep them refrigerated no more than a few days — this is a quick appetizer, not a shelf-stable preserve.
Part of European cuisine — 67 more recipes in the section.
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Ingredients
Instructions
Mix the water, white wine, vegetable oil, lemon juice, bay leaf, pepper, and salt, and simmer over low heat for 5 minutes.
Clean large fresh champignons, cut into quarters, and rinse well.
Let the water drain off and cook the mushrooms in the decoction for 6-8 minutes.
Serve chilled.
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