Equipment
Ingredients
Mushrooms
- 500 g small white button mushrooms, cleaned, stems trimmed
Poaching Liquid
- 150 ml water
- 80 ml extra virgin olive oil
- 60 ml fresh lemon juice
Aromatics
- 1 shallot, finely minced
- 2 garlic, crushed but kept whole
- 3 g coriander seeds, lightly crushed
- 2 g whole black peppercorns
- 2 fresh thyme, whole sprigs
- 1 bay leaf, dried
- 5 g kosher salt
Nutrition (per serving)
Method
Using a damp cloth, gently wipe away any dirt from the small white button mushrooms. Trim the very ends of the stems using a chef knife on a cutting board, keeping the mushrooms whole.
In a medium saucepan, combine the water, extra virgin olive oil, fresh lemon juice, minced shallot, crushed garlic, coriander seeds, black peppercorns, fresh thyme sprigs, bay leaf, and kosher salt. Bring the mixture to a rolling boil at approximately 100C/212F over medium-high heat.
Add the prepared whole mushrooms to the boiling liquid. Stir gently to coat them in the aromatics. Reduce the heat to medium-low, cover the saucepan with a tight-fitting lid, and simmer for 10 minutes until the mushrooms have shrunk slightly and become tender.
Remove the saucepan from the heat. Keep the lid on and allow the mushrooms to cool slowly to room temperature in their poaching liquid, which takes about 1 hour. This resting period is critical for the mushrooms to act as a vacuum and pull the aromatic liquid into their cellular structure.
Once at room temperature, transfer the mushrooms and all the cooking liquid, including the aromatics, into an airtight storage container. Transfer to the refrigerator to chill thoroughly for at least 1 hour before serving.
Chef's Notes
- Lightly toasting the coriander seeds in a dry pan for 30 seconds before crushing them elevates the citrusy, floral aroma characteristic of the a la Grecque style.
- The emulsion created by the olive oil, water, and lemon juice is naturally unstable. Do not be alarmed if it separates upon cooling; simply give it a gentle stir before plating.
- If you cannot find very small button mushrooms, you can use medium or large ones cut into uniform quarters, though whole small mushrooms provide the best presentation.
- The poaching liquid remaining after the mushrooms are consumed makes an exceptional vinaigrette base or marinade for grilled vegetables.
Storage
Refrigerator: 5 days — Keep the mushrooms fully submerged in their poaching liquid to maintain flavor and texture.
Reheating: Serve chilled or at room temperature. Do not reheat.
