📝 About This Recipe
Despite its name, this elegant dish is a cornerstone of French bistro culture, featuring tender button mushrooms poached in a bright, aromatic 'nager' of white wine, lemon, and olive oil. The mushrooms absorb the complex flavors of coriander seeds and fresh herbs, resulting in a sophisticated, tangy profile that awakens the palate. It is traditionally served chilled or at room temperature, making it the perfect make-ahead hors d'oeuvre for a summer soirée or a refined starter for a multi-course dinner.
🥗 Ingredients
Main Ingredients
- 500 grams Button Mushrooms (small, white, and very firm; stems trimmed)
- 1 tablespoon Lemon Juice (for the acidulated water bath)
The Aromatics and Liquid
- 150 ml Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 100 ml Extra Virgin Olive Oil (high quality for the best flavor)
- 100 ml Water (filtered)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Tomato Paste (for body and a hint of sweetness)
- 1 teaspoon Coriander Seeds (lightly crushed to release oils)
- 8-10 whole Black Peppercorns (whole tellicherry preferred)
- 3-4 sprigs Thyme (fresh)
- 1 piece Bay Leaf (dried or fresh)
- 1 clove Garlic (smashed but left whole)
- 1/2 teaspoon Sea Salt (plus more to taste)
For Garnish
- 2 tablespoons Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Begin by cleaning the mushrooms. Avoid soaking them; instead, wipe them with a damp cloth or quickly rinse and pat dry immediately. If the mushrooms are larger than a bite-size, halve or quarter them, but ideally, use small whole buttons for the most authentic look.
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2
Place the cleaned mushrooms in a bowl of cold water mixed with 1 tablespoon of lemon juice. This acidulated water prevents the mushrooms from oxidizing and turning brown while you prepare the poaching liquid.
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3
In a wide stainless steel or enameled saucepan (avoid reactive aluminum), combine the white wine, olive oil, 100ml water, 3 tablespoons of lemon juice, and the tomato paste.
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4
Whisk the liquid over medium heat until the tomato paste is fully incorporated and the mixture begins to simmer.
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5
Add the crushed coriander seeds, peppercorns, thyme sprigs, bay leaf, smashed garlic, and salt to the saucepan. Let the aromatics infuse the liquid for 2-3 minutes at a gentle simmer.
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6
Drain the mushrooms from the acidulated water and add them to the simmering poaching liquid. The mushrooms should be mostly submerged; add a touch more water if necessary.
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7
Increase the heat slightly to bring the liquid back to a boil, then immediately reduce to a simmer. Cover the pan with a lid or a 'cartouche' (a circle of parchment paper with a hole in the middle) to keep the mushrooms submerged.
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8
Poach the mushrooms gently for 6-8 minutes. They should be tender when pierced with a knife but still retain their shape and a slight 'snap'.
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9
Using a slotted spoon, remove the mushrooms from the liquid and place them into a glass or ceramic shallow dish. Do not use metal for storage.
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10
Turn the heat to high and boil the remaining poaching liquid for 4-5 minutes, or until it has reduced by about half and turned slightly syrupy. This concentrates the flavors.
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11
Strain the reduced liquid through a fine-mesh sieve over the mushrooms, discarding the solids (herbs and spices). Ensure the mushrooms are well-coated.
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12
Allow the dish to cool to room temperature on the counter. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the mushrooms.
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13
Before serving, taste and add an extra squeeze of lemon or a pinch of salt if needed. Garnish generously with freshly chopped parsley and lemon zest.
💡 Chef's Tips
Always choose the smallest, whitest button mushrooms you can find; the uniform size ensures even cooking and a beautiful presentation. Crushing the coriander seeds is vital—it releases the floral, citrusy oils that define the 'à la Grecque' flavor profile. Don't overcook the mushrooms; they should be 'al dente' as they will continue to soften slightly as they marinate in the fridge. If the sauce seems too oily after chilling, whisk it vigorously before serving to emulsify the olive oil and lemon juice back together. You can store these in an airtight container in the refrigerator for up to 5 days; the flavor actually improves after the second day.
🍽️ Serving Suggestions
Serve as part of a classic French 'Assiette de Crudités' alongside grated carrots and beet salad. Pair with a crisp, chilled glass of Chablis or a dry Provençal Rosé to complement the acidity. Accompany with thick slices of toasted sourdough or a crusty baguette to soak up the flavorful marinade. Use as a sophisticated topping for a simple green salad or as a garnish for grilled fish. Serve in small individual ramekins as a light, refreshing appetizer for a summer lunch.