Anouchka’s Pumpkin Seed Mushrooms

Name: Anouchka’s Pumpkin Seed Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 6
Cuisine: French
Ingredients: 3 tbsp double cream; 2 tsp grainy mustard (such as Meaux); 3 cloves of garlic, crushed, peeled and chopped; 25 g butter; 4 shallots, chopped; olive oil; 300 g brown cap mushrooms; sea salt; freshly ground black pepper; juice of ½ lemon; 25 g pumpkin seeds; 150 ml white wine

Preparation info

Serves
6

Difficulty
Easy
Ready in
25 min

Appears in

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.

Ingredients

300 g brown cap mushrooms
olive oil
25 g butter

Europe
France
Side dish
Gluten-free
Mediterranean
Vegetarian

Method

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