Mushrooms Arméniennes

Name: Mushrooms Arméniennes
Yield: Serves 6
Cuisine: Armeniennes
Ingredients: 3 tablespoons finely chopped parsley; 1 tablespoon olive oil; 4 rashers of streaky bacon, rind removed, chopped; 675 g/1½ lb button mushrooms; 4 cloves of garlic, chopped; salt; freshly ground black pepper; 300 ml/½ pint red wine

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/

Armenia
Starter
Gluten-free

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