Mushrooms Provencal
Recipes » Appetizers » Mushrooms
adapted from Richard Olney's Simple French Food
"Great recipe! Easy & versatile; I used less bread crumbs but added Locatelli cheese. I made a meal out of it by serving it with left over chopped meat over a bead of greens. A sprinkle of Bragg's Amino Acids did the trick. The leftover mushrooms are going into my omlette in the morning. Perfect!" - KellyanickcYield: 4 Ready in 45 minutes
Cuisine: FrenchMain Ingredient: Mushrooms
86% would make again (reviews)
favorite of 217
people 125 people 
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Notes Mushrooms Provencal Preparation
1. Crush the garlic in a mortar, add the parsley and combine.
2. Heat the oil in a large skillet. Add the mushrooms, salt, and cook for 5-10 minutes over high heat, tossing constantly, until mushrooms lose and reabsorb their moisture.
3. Add the parsley and garlic, stir, add the lemon juice, stir.
4. Toss with breadcrumbs and pepper, serve.
Notes
A simple vegetable side dish. If you are not a big lemon fan, just use a squeeze of juice.
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Mushrooms Provencal Reviews
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Really good side dish, a little fancier than sauteed mushrooms but still easy to make.
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Great recipe! Easy & versatile; I used less bread crumbs but added Locatelli cheese. I made a meal out of it by serving it with left over chopped meat over a bead of greens. A sprinkle of Bragg's Amino Acids did the trick. The leftover mushrooms are going into my omlette in the morning. Perfect!
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Quick simple and elegant!
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Very very good and tasty. I tried them too with cilantro instead of parsley.... Loved it!
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loved it and My grandkids cleaned the dish.
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Fast and tasty. This dish will bright up any meal.
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A simple vegetable side dish. If you are not a big lemon fan, just use a squeeze of juice.
[I posted this recipe.] |
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