Mushrooms Arméniennes

Preparation info

  • Serves


    • Difficulty


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.


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


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