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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