Champignons en Citronnette

Sliced Mushrooms with Lemon and Olive Oil Sauce

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This tart, delicate dish can be part of a plateau de hors-d’oeuvre variés. It may accompany a roasted leg of lamb or a baked fish.

The mushrooms must be very fresh, firm, and cream-colored. You can keep this dish, covered with plastic wrap, for about a week in the refrigerator.


  • 20 (about pounds) 2 - inch -wide fresh mushrooms
  • ½ cup olive oil
  • juice of 2 lemons
  • salt
  • freshly ground white pepper
  • 2 teaspoons minced fennel leaves or parsley


Wipe the mushrooms carefully with a moist towel and cut off the tips of the stems. Slice the mushrooms as thinly as possible and place them in a bowl. Pour the olive oil and lemon juice over them, add salt and pepper to taste, and toss gently. Cover with plastic wrap and chill for at least 3 hours.

Sprinkle with fennel leaves or parsley before serving.