This is a classic French side dish from the bible of haute cuisine, Auguste Escoffier's Le Guide Culinaire. It is really a simple plate of sauteed mushrooms and onion with olive oil, garlic, parsley and a splash of lemon at the end. I of course used wild meadow mushrooms for this recipe, but you could use regular button mushrooms, too. Serve this alongside a steak, some venison backstrap, seared duck or even a piece of fish. Once made, it freezes well, too.
Servings: 4 people
- 1 pound meadow mushrooms or regular button mushrooms
- 1/2 cup minced onion
- Salt and black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 cup chopped parsley
- Lemon juice to taste
Wipe the mushrooms clean with a damp paper towel or cloth. Slice thickly and put in a large saute pan. Set the pan over medium-high heat. Soon the mushrooms will begin to sizzle. Shake the pan often to keep the mushrooms moving in the pan. After a couple minutes they will begin to release their water. Sprinkle a healthy pinch of salt over them now and add the minced onion. In a few more minutes the mushrooms and onion will be bathing in boiling mushroom water. Let this boil until the liquid is almost all gone.
Add the olive oil and toss to coat. Saute until everything begins to brown a bit at the edges, then add the garlic and a little black pepper. Cook another 90 seconds, then add the parsley and toss to combine. Splash a little lemon juice over everything riht as you serve.
Calories: 100kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 567mg | Fiber: 1g | Sugar: 3g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg