champignons de paris à la provencale
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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
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yield
4 -6
prep time
15 Min
cook time
5 Min
method
Canning/Preserving
Ingredients For champignons de paris à la provencale
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1/2 lbbutton mushrooms (or portobello or cremini)
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1/2lemon
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1 tspthyme
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1 tsprosemary
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1laurel leaf
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2-3cloves of garlic
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4-5 Tbspolive oil
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salt, to taste
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pepper, to taste
How To Make champignons de paris à la provencale
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1Clean mushrooms, cut into pieces if using large ones
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2Place in a pot with only little water, a bit salt and the juice of 1/2 lemon and bring to a boil
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3Let 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.
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4Eat immediately or store in fridge for up to 3 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Champignons de Paris à la Provencale:
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