FoodInKorea

Mushrooms and Tomatoes “A La Grecque De Kimchi”

Mushrooms and Tomatoes “A La Grecque De Kimchi”
Mushrooms and Tomatoes “A La Grecque De Kimchi”, fot. lpegasu

This chilled dish reimagines the classic “à la Grecque” preparation with a twist, combining tender mushrooms and juicy cherry tomatoes in a light broth infused with the spicy tang of kimchi. Perfect as a refreshing appetizer or side, it offers a unique fusion of flavors. Serve cold for the best experience. This recipe serves approximately 6–8 people as an appetizer.

Ingredients

  • 150 ml olive oil
  • 150 g onion, finely sliced
  • 150 ml dry white wine
  • 300 ml chicken stock
  • Salt
  • 1 kg cultivated mushrooms or cep (porcini) mushrooms
  • 1 lemon (juice of half, about 2 tablespoons)
  • 80 g kimchi, finely chopped
  • 30 cherry tomatoes, peeled
  • Freshly ground black pepper
  • Chives, finely chopped (for decoration)

Equipment needed

  • Frying pan
  • Bowl
  • Food processor
  • Fine-mesh strainer (chinois)
  • Colander
  • Knife and cutting board
  • Spoon
  • Refrigerator

Instructions

Step 1: Prepare the base broth

  1. Heat 150 ml olive oil in a frying pan over low heat. Add 150 g finely sliced onion and sweat until translucent, about 5–7 minutes.
  2. Pour in 150 ml dry white wine and bring to a boil. Add 300 ml chicken stock and bring to a boil again. Season with salt to taste. Remove from heat and set aside.

Step 2: Prepare and cook the mushrooms

  1. Peel, trim, and quickly rinse 1 kg cultivated or cep mushrooms. If large, cut into quarters.
  2. Rub the mushrooms with the juice of half a lemon (about 2 tablespoons) to prevent discoloration.
  3. Add the mushrooms to the onion-wine-stock mixture in the pan. Cover and simmer for 8–10 minutes, or until the mushrooms are tender. Transfer to a bowl and cool quickly over a bowl of ice water.

Step 3: Prepare the kimchi infusion

  1. Remove about 20% of the cooking liquid (approximately 120 ml) from the mushroom mixture and transfer to a food processor.
  2. Add 80 g finely chopped kimchi and process until the mixture reaches a consistency similar to cold oil.
  3. Strain the kimchi mixture through a fine-mesh strainer (chinois) over the cooked mushrooms, discarding any solids. Set aside to cool completely.

Step 4: Assemble and chill

  1. Add 30 peeled cherry tomatoes to the cooled mushroom mixture.
  2. Taste and adjust seasoning, adding freshly ground black pepper if needed. Refrigerate for at least 2–3 hours to allow flavors to meld.
  3. Serve cold in a vegetable dish with the cooking liquid. Garnish with finely chopped chives.

Flavor profile

This dish combines the earthy, tender mushrooms with the sweet juiciness of cherry tomatoes, enhanced by the spicy, fermented kick of kimchi in a light, wine-infused broth. The lemon adds a bright note, while chives bring a fresh finish, creating a refreshing and sophisticated taste.

Serving suggestion

Serve cold as an appetizer or side dish, paired with crusty bread or a light white wine. This recipe serves 6–8 as an appetizer, making it ideal for a dinner party or gathering on September 18, 2025.

Tips

  • Use fresh, firm mushrooms and clean them gently to avoid excess water absorption.
  • Adjust lemon juice to taste to balance the kimchi’s spice without overpowering the dish.
  • Cool the mushrooms quickly to preserve their texture and color; use ice water effectively.
  • Strain the kimchi mixture thoroughly for a smooth infusion; adjust seasoning after chilling.
  • Prepare ahead and refrigerate to enhance flavor development before serving.

You may also like...