Best Champignons De Paris à La Provencale Recipes
BUTTON MUSHROOMS à LA CRèME
I enjoy wild mushrooms, but I happen to like ordinary white button mushrooms, too; the cultivated kind, the ones that are also called champignons de Paris (especially by the French). I suppose they are considered pedestrian in foodie circles, and that's a pity. This recipe makes great use of them. It's a simple one, with only a few ingredients: a bit of butter, a handful of sweet herbs and some tangy crème fraîche. Try it as an easy side dish or over noodles.
Provided by David Tanis
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim mushroom stems. If gritty, rinse briefly in a colander with warm tap water and blot dry. (Or wipe them with a damp paper towel.) Halve or quarter mushrooms larger than button size.
- Melt butter in a large skillet over medium high heat. When it sizzles, add mushrooms and stir to coat. Season well with salt and pepper. Turn up heat and cook, continually shaking pan and stirring with a wooden spoon. The high heat should evaporate any liquid from the mushrooms. Cook until just done, 3 to 4 minutes.
- Add the lemon zest, lemon juice and tarragon, then the crème fraîche, stirring continuously over high heat until the sauce is reduced and somewhat thickened, 2 minutes or less. Turn off the heat, stir in the parsley and transfer mushrooms to a warm serving bowl. Sprinkle with chives and serve immediately.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 365 milligrams, Sugar 3 grams, TransFat 0 grams
CHAMPIGNONS DE PARIS à LA PROVENCALE
This is from an old book with recipes from the Provence. It's best to use small button mushrooms, but you can also use large ones which you cut into pieces. 6-12 hours resting time are not included in the prep. and cook time
Provided by Marion Wilting @MiaInGermany
Categories Vegetable Appetizers
Number Of Ingredients 9
Steps:
- Clean mushrooms, cut into pieces if using large ones
- Place in a pot with only little water, a bit salt and the juice of 1/2 lemon and bring to a boil
- Let cool, strain and then place in a jar with herbs, minced garlic, salt and pepper to taste and the olive oil. Mix well and let rest 6 12 hours.
- Eat immediately or store in fridge for up to 3 days.
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