Champignons Provencal Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Vegetable Dishes · XYZ

Champignons Provencal

From Dorothy McNett's recipes at Use brown or white button mushrooms, or any combination of fresh ones available.

1 small white or yellow onion
3 tablespoons extra virgin olive oil
zest of 1 lemon
juice of the lemon
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1/4 teaspoon coriander seeds
1/4 - 1/2 teaspoon sea salt
3/4 cup water
1-2 tablespoons minced fresh parsley
1/2 - 3/4 pound fresh mushrooms
More fresh parsley for garnish

Dice the onion. In heavy bottomed saucepan, heat oil and add onion and lemon zest. Cook and stir several minutes until onions are tender but not browned. Add the juice of the lemon, the spices and salt, water and minced parsley. Simmer 5 minutes. Cut the mushrooms into quarters, or evenly shaped chunks. Add to the liquid, cover, and simmer 3-4 minutes, stirring a couple of times. Remove mushrooms to serving dish with slotted spoon or strainer. Continue to boil the liquid down over high heat until it becomes syrupy. Pour over the mushrooms, stir well and serve, garnished with parsley.

Recipe created 2012-08-20.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.