Oyster Mushrooms à la Provençale

Preparation info

  • Difficulty


  • Serves


Appears in


  • 300 g (10 oz) mushrooms
  • 300 g (10 oz) tomatoes
  • 1 glass white wine
  • 1 onion
  • 1 clove garlic
  • olive oil
  • parsley
  • pepper and salt.


Peel and finely chop the onion and put in an iron casserole on top of the stove with 2 tablespoons of good olive oil. Add a small whole clove of garlic and the mushrooms cleaned and roughly chopped and fry furiously for 1–2 minutes. Now add the tomatoes, peeled, de-pipped and cut into pieces, the glass of white wine, pepper, salt and a generous quantity of chopped parsley; cover and simmer gently for 30 minutes. Remove the garlic clove and serve.

I have drawn this recipe from the book Mycologie du Goût by the French expert Marcel V. Locquin, but I think it is the standard recipe from Escoffier. For those who like garlic, add 1 crushed clove of garlic a few minutes before serving.