Mushrooms Provencal

Mushrooms Provencal

7 reviews, 4.6 star(s). 88% would make again

Ready in 45 minutes

adapted from Richard Olney's Simple French Food


3 tablespoon olive oil
1 pound Mushrooms; (any kind, I used crimini)
2 cloves Garlic
1 bunch Parsley; chopped
1/4 cup Breadcrumbs
1/2 Lemon; juiced

Original recipe makes 4



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.


A simple vegetable side dish. If you are not a big lemon fan, just use a squeeze of juice.

Verified by stevemur
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Comment or review

Excellent. I added a little wine at same time of lemon juice. And then let the breadcrumbs absorb all the remaining moisture
cwfraase 2y ago

Really good side dish, a little fancier than sauteed mushrooms but still easy to make.
laurieaganemmaclean 4y ago

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!
kfgeorge721 4y ago

Quick simple and elegant!
peterbmny 5y ago

Very very good and tasty. I tried them too with cilantro instead of parsley.... Loved it!
aelizgar 5y ago

loved it and My grandkids cleaned the dish.
Luvmylace 5y ago

Fast and tasty. This dish will bright up any meal.
sickbar 5y ago

A simple vegetable side dish. If you are not a big lemon fan, just use a squeeze of juice. [I posted this recipe.]
cajuntoast 9y ago

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