Jan’s kitchen

Jan Inglis sends us another summery recipe – simple and delicious.

Mushrooms à la Greque

Ingredients

Button mushrooms 12 oz (350 grms)

1 large tomato
2 garlic cloves, finely chopped
Juice of 2 lemons
2 tbsp (30 ml.) olive oil
1 bay leaf
1 sprig of parsley
Salt and pepper to taste
¼ pint (150 ml.) water
Chopped parsley to garnish

Method

Put everything except the mushrooms and tomato into a saucepan, with the water.

Bring to the boil and continue to boil for 5 mins.
Add the mushrooms and simmer, covered , for a further 5 mins.
Add the chopped tomato.
Remove from the heat and when cool, refrigerate until really cold.
Sprinkle with chopped parsley before serving.

This can be eaten as a starter or as a salad.