Greek-Style Mushrooms

Fresh mushrooms are a good source of B-group vitamins. Look for wild (or field) mushrooms, they have better flavor than the cultivated variety. This simple vegetable side dish is particularly tasty if it is made the day before serving. Recipe serves 4 to 6.

Ingredients:

8 ounces (250 g) fresh mushrooms
1 pound (500 g) fresh tomatoes, peeled
1 chopped onion
1 tablespoon olive oil
1 glass of dry white wine
Juice of 1/2 a lemon
1 tablespoon of tomato concentrate
1 bay leaf
1 sprig thyme
Pepper

Method:

1. Wipe the mushrooms clean, or wash them if they are sandy. Cut them into quarters or if they are the field variety, 1 inch (2.5 cm) pieces.
2. Stew the tomatoes in olive oil with the chopped onion, wine, lemon juice, and tomato concentrate. Reduce to a thick sauce. Add mushrooms, bay leaf, thyme and pepper. Simmer until mushrooms are cooked (about 15 minutes). Refrigerate. Serve chilled.

Artichokes La Polita

A delightfully easy Greek food specialty dish of gently simmered fresh globe artichoke hearts and selected mixed vegetables. Serve hot with crusty bread as a vegetarian main course. Recipe serves 6.

Ingredients:

6 globe artichoke hearts
1/2 cup olive oil
1/2 cup spring onions (scallions), chopped
2 tablespoons fresh chopped dill
1 pound (500 g) baby carrots, scraped
12 pickling onions, peeled
12 small new potatoes
Juice of 1 lemon
Water
Salt, pepper
2 tablespoons arrowroot, blended

Method:

1. Prepare artichoke hearts. Strip away outer leaves, trim around base. Cut off top 1/3 of artichoke and scoop out center. Cut in half. Place in a bowl of cold water with a squeeze of lemon juice to prevent discoloring.
2. Heat half the oil in a large saucepan. Add spring onions and dill and saute until soft.
3. Cross cut root end of onions and place in saucepan. Add carrots, potatoes, lemon juice, remaining oil, salt and pepper and enough water to cover, then cook 15 minutes.
4. Place artichoke hearts over vegetables and cook 15 minutes more or until tender.
5. Remove vegetables to a heated platter with a slotted spoon. Arrange attractively, displaying the various vegetables. Keep warm.
6. Taste cooking liquid, add salt, pepper, lemon juice and adjust seasoning if necessary. Stir in blended arrowroot and stir over heat to thicken sauce. Spoon over vegetables.