Anouchka’s Pumpkin Seed Mushrooms

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

My daughter invented this recipe when she was three years old by accidentally dropping the contents of a box of pumpkin seeds into a dish I was preparing. The child shows promise ... Serve with jacket potatoes, pasta or on toast with a green salad.


  • 300 g brown cap mushrooms
  • olive oil
  • 25 g butter


Separate the stems and caps of the mushrooms. Finely chop the stems and slice the tops.

Heat a little oil with the butter in a large frying pan and cook the mushrooms over a medium heat, stirring constantly, until they are golden brown: about 8 minutes. Add the shallots, garlic and pumpkin seeds and cook for a further 4 minutes. Add the seasoning, lemon juice and wine, simmer for 4 minu