Why not just Greek-style mushrooms? Because I’m pretty sure that this recipe is actually French, though inspired by Greek food.
Prepare your mushrooms (button mushrooms work best whole, but bigger mushrooms may need to be cut up. )
In a pan over high heat, cover the bottom with a layer of olive oil and add 4-5 bay leaves, some thyme, and 4-5 juniper berries. Add your mushrooms and the juice of one lemon or one lime and stir for a few moments until the mushrooms start rendering their water.
Cook over a medium heat until the liquid has reduced by 1/3.
Serve cold on croutons.
(or use to make crostada – that’s lovely too!)