Champignons à la Crème

Name: Champignons à la Crème (Small, rounded cultivated mushrooms)
Cuisine: French
Ingredients: fresh chopped parsley or basil; fresh chopped parsley or basil; garlic clove; olive oil; mushroom heads; a thread of oil; ¼ pint to ¼ pound of mushrooms some single cream; salt; mushrooms

Small, rounded cultivated mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

This is the most satisfactory way of preparing the button mushrooms, champignons de Paris, and they should be served on their own after a dish of meat or fish.

Ingredients

mushroom heads
olive oil
garlic clove
fresh chopped parsley or basil
salt

Europe
France
Main course
Vegetarian
Paris
Mediterranean

Method

Remove the stalks, which can be kept for soup. Sauté the little mushroom heads in olive oil over a gentle flame with a crushed garlic clove and some fresh chopped parsley or basil. Sprinkle with salt. If some of the mushrooms are larger, pour a thread of oil into their caps. Pour over the mushrooms in the proportion of ¼