Champignons Provençale

Mushrooms Sautéed with Parsley and Garlic

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This dish can be served with almost any meat, fish, or fowl and is a good substitute for potatoes and other starches. All ingredients must be superfresh.


  • 2 pounds mushrooms
  • ½ cup oil (half olive, half peanut)
  • 1 teaspoon butter
  • ½ cup finely chopped parsley (preferably Italian)
  • ½ cup bread crumbs (preferably home-made)
  • salt
  • freshly ground black pepper
  • 2 garlic cloves, peeled and crushed
  • juice of 1 lemon


Rinse the mushrooms and dry them thoroughly. Mince the stems (with ends cut off), and slice the caps or quarter them if they are small. Heat the oil and butter in a skillet and add the mushrooms. Cook, stirring occasionally, for 5 minutes, or until browned. Lower the flame and add the parsley, bread crumbs, salt, and pepper to the pan and cook for about 3 minutes.

Put the mushrooms on a warm platter and sprinkle with garlic and lemon juice.