Champignons Provençale

Name: Champignons Provençale (Mushrooms Sautéed with Parsley and Garlic)
Yield: For 6 people
Cuisine: France
Ingredients: ½ cup bread crumbs (preferably home-made); salt; freshly ground black pepper; 2 garlic cloves, peeled and crushed; ½ cup oil (half olive, half peanut); ½ cup oil (half olive, half peanut); 1 teaspoon butter; ½ cup finely chopped parsley (preferably Italian); 2 pounds mushrooms; ½ cup oil (half olive, half peanut); juice of 1 lemon

Mushrooms Sautéed with Parsley and Garlic

Preparation info

For
6
people

Difficulty
Easy

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.

Ingredients

2 pounds mushrooms
½ cup oil (half olive, half peanut)

Europe
France
Dinner
Mediterranean
Vegetarian

Method

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