The phrase à la grecque simply means a dish steamed with olive oil and aromatic herbs, usually with lemon. This recipe is best if prepared with very fresh mushrooms. Once cooked, these mushrooms will keep a good week in the fridge.
Place all ingredients, except parsley and basil, in a large pot.
Stir well and bring to a boil on high heat. Cook until the water rendered from the mushrooms is evaporated, around 30 minutes. Still well on occasion to ensure the mushrooms cook evenly.
Remove from heat and let stand at least an hour in the pot. Serve garnished with chopped parsley and basil.
A variation of the Leek zeytinyagli from The Spice Trekkers Cook at Home