Mousserons en Persillade

Wild mushrooms with parsley

Preparation info

    • Difficulty

      Easy

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 400 g/14 oz mousserons (Saint George’s mushrooms) or oyster mushrooms
  • 50 g<

Method

Remove and discard the mousseron stalks and wash the caps in several changes of cold water. (This is not necessary if you are using cultivated mushrooms.) Heat half the butter in a frying pan, put in the mushrooms and cook gently to evaporate the moisture. Drain the mushrooms, return them to the same pan and cook lightly once again in the remaining butter so that the flavour develops fully. Sea