Anouchka’s Pumpkin Seed Mushrooms

Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

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
  • 4 shallots, chopped
  • 3 cloves of garlic, crushed, peeled and chopped
  • 25 g pumpkin seeds
  • sea salt
  • freshly ground black pepper
  • juice of ½ lemon
  • 150 ml white wine
  • 2 tsp grainy mustard (such as Meaux)
  • 3 tbsp double cream


    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 minutes, then stir in the mustard and cream. Stir well, allow to simmer for 2 minutes, and then serve.