Name: Champignons aux Feuilles de Vigne (Mushrooms Cooked in Vine Leaves)
Yield: Serves 3–4.
Cuisine: France
Ingredients: 45 g(1½ oz) dry breadcrumbs; salt, milled pepper; 4 tablespoons olive oil; 1 or 2 cloves of garlic, crushed; 12–18 vine leaves; 12–18 mushrooms

Preparation info

Serves
3–4
.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

The original of this dish is Elizabeth David’s cèpes à la génoise. I have slightly adapted her version to use small field mushrooms or the cultivated kind that have opened into medium-sized caps and so have more flavour. The vine leaves should be thin and tender and large enough to enclose the mushrooms.