Imbach Mushrooms


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

When I was small we sometimes went hunting for mushrooms in the woods with our friends, the Imbachs. I don’t remember actually finding any myself (except for once when I found a puffball the size of a beach-ball, and was very disappointed to be told we couldn’t eat it), but that didn’t stop me trying. This dish is great with any kind of mushrooms, although the larger ones do tend to have more flavour.


  • 12 open, flat mushrooms, or other favourites
  • 6 tbsp olive oil
  • 3 cloves of garlic, crushed, peeled and chopped
  • 200 ml red wine
  • 5 tbsp cognac
  • sea salt
  • freshly ground black pepper
  • large bunch of flat-leaf parsley, finely chopped
  • 6 slices of baguette


    Place the mushrooms, olive oil, garlic, wine, cognac and seasoning in a large bowl and toss well to coat evenly. Leave to marinate for 1 hour.

    Heat the oven to 180°C/gas 4.

    Put the mushrooms with their marinade on a roasting tray and cook for 6 minutes, then turn them over and cook for a further 4 minutes. Move the mushrooms around to ensure even cooking.

    Sprinkle the parsley over the mushrooms and return to the oven for another 2 minutes.

    Lightly toast the slices of baguette. Pile the mushrooms on to the warm bread and drizzle with any cooking juices.