meadow mushrooms
Print Recipe
5 from 1 vote

Provencal Mushrooms

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: French
Servings: 4 people
Author: Hank Shaw

Ingredients

  • 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

Instructions

  • 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.