Mushrooms Arméniennes

This dish of whole mushrooms bathed in a red wine reduction made regular appearances on the cold table at the Hole in the Wall in Bath. It can be eaten hot, but is best served at room temperature.


  • 1 tablespoon olive oil
  • 4 rashers of streaky bacon, rind removed, chopped
  • 675 g/ lb button mushrooms
  • 4 cloves of garlic, chopped
  • salt
  • freshly ground black pepper
  • 300 ml/½ pint red wine
  • 3 tablespoons finely chopped parsley


Heat the oil in a large pan, and fry the bacon quickly. Add the mushrooms, garlic, and salt and pepper to taste. Continue to fry over a high heat for 5 minutes, until the mushrooms are half cooked. Pour in the wine and bring to the boil. Cook rapidly for a further 5 minutes, until the mushrooms are tender.

The wine should have reduced to a thick sauce by now – if not, lift out the mushrooms with a slotted spoon, pile them into a heated serving dish and keep warm. Boil the cooking liquid until it has reduced and is syrupy. Taste the sauce and adjust seasonings then pour over the mushrooms. Scatter the parsley over the top.