Mushrooms Arméniennes

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

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.

Ingredients

  • 1 tablespoon olive oil
  • 4 rashers of streaky bacon, rind removed, chopped
  • 675 g/

Method

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 mushr