Recipe: Greek-Style Mushrooms

1 Peel and quickly rinse your mushrooms, then cut them into quarters (slice), then place them on a plate in the fridge.

2 Prepare your bouquet garni by wrapping 1 bay leaf and a sprig of thyme in parsley stems then tie with a small string to make a small bundle.

3 In a sauté pan, heat your oil then add the onions (whole or chopped) and let them sweat with no coloration for 3 minutes while stirring with a wooden spatula.

4 Then add your mushrooms, lemon juice, white wine, coriander and pepper grains, the bouquet garni a little Espelette powder, the tomato concentrate and finally salt to taste.

5 Cook on high heat for 8 minutes (in the original recipe 10 minutes) stirring from time to time with your wooden spatula then add your blanched leek slices and your palm heart slices, turn off the heat and cover.

6 Cook your sugar snap peas in salted water for 2 minutes then cool them, drain them and add a drizzle of olive oil before placing them in the fridge. Don't forget to remove your bouquet garni, and transfer to a nice salad bowl then when these mushrooms are well chilled put them covered in the fridge and let them sit for 2 days. On a shallow dish arrange harmoniously the different elements of your recipe. *In the "classic" recipe there is no tomato in this recipe but for personal taste I prefer them this way.