A classic way of cooking mushrooms, Provencal-Style Mushrooms are delicately flavoured with garlic and a hint of herbs.
Serve as a vegetable accompaniment to almost any meat or fish dish.
2 lb. button mushrooms, wiped clean
4 fl. oz. dry white wine
1 oz. butter
1 medium-sized onion, finely chopped
2 garlic cloves, crushed
½ teaspoon salt
1- teaspoon black pepper
1 tablespoon chopped fresh parsley
2 teaspoon dried thyme juice of
With a sharp knife, trim the mushroom stalks so that they are level with the caps. Chop the stalks finely and set aside.
Place the mushroom caps in a large saucepan and pour over the wine. Set the pan over moderately high heat and bring the liquid to the boil. Reduce the heat to low and simmer the mushrooms gently for 8 minutes. Remove the pan from the heat.
With a slotted spoon, transfer the mushrooms to a plate and set aside. Dis-card the pan liquid.
In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the mushroom caps, salt and pepper and, stirring frequently, cook the mixture for 3 minutes. Add the mush-room stalks, parsley and thyme and cook for a further 2 minutes. Remove the pan from the heat.
Transfer the mushroom mixture to a warmed serving dish, sprinkle over the lemon juice and serve at once.
Prune and Apple Meringue Flan makes a satisfying dessert.