Saturday, July 27, 2013

Mushrooms Provençal for #RandomRecipeChallenge

This month for the Random Recipe Challenge we are celebrating a big anniversary: number 30. Not 30 years, but still, 30 months is a great accomplishment in the world of blogging.  I wish I could say that I’ve been participating that long but I can say that I have enjoyed every challenge I have accepted.  Rather than choosing a theme, for this anniversary month dashing Dom from +belleau kitchen has set 30 as the target.  Count forward on the bookcase to your 30th cookbook.  Either open to the 30th page (which I did first but there wasn’t a recipe at all) or open randomly (which I did second) and make the first recipe you see.

My 30th book was Richard Olney’s Simple French Food, a classic in food writing circles.  I adore Richard Olney and I adore this book but I have to admit, when I opened it to Mushrooms Provençal, I was a bit disappointed.  Sautéed mushrooms didn’t sound very exciting.  But, after making them as a side dish, we all decided that they were fabulous and worthy of being the star of the meal.  So instead of grilling a steak which they would accompany, I folded a few in a simple omelet and served extra on the side.  The perfect evening meal.  And I will never underestimate Mr. Olney again.

4-5 tablespoons olive oil
1 lb 10 oz or 750g Swiss brown or other mushrooms
Sea salt
3 large cloves garlic
1 handful parsley
1 handful crumbled half-dried bread (I chopped mine up with a large knife.)
Black pepper
1/2 lemon
Glass of wine – optional but highly recommended – for the cook

Rinse your mushrooms briefly to get rid of any dirt that might be clinging to them and drain them well in a colander.  Cut the tough stem ends off.  Small mushrooms can be left whole but larger ones should be cut in halves or quarters.

Puree the garlic in a mortar with a pestle and chop your parsley finely.

Heat your oil in a large frying pan and add the mushrooms and a good sprinkling of sea salt.  Sauté over a medium high heat, stirring or tossing every few minutes, until the mushrooms take on a golden color.

Choose a bigger pan.  This was hard to stir and toss until the mushrooms had reduced in size.

Add in the garlic and parsley.  Stir well.

Give the whole pan a good couple of grinds of fresh black pepper and add in the breadcrumbs.

Taste for salt and add a little more if necessary.

Squeeze your lemon half over the mushrooms.  Stir or toss again.


Or add them into an omelet.

Beat a couple of eggs with a dash of milk.  Have a sip of wine.

Add a knob of butter to a non-stick skillet.  Once it has melted, pour in the egg/milk mixture and add some Mushrooms Provençal.

Cook until the eggs are almost set.  Add a few slices of cheddar or other cheese, if desired.  Have a sip of wine.

Fold over.  Neatness doesn't count.  Have another sip of your wine.

Slide the omelet onto a plate, sprinkle with some black pepper and add more mushrooms.  Enjoy!


  1. you see these people include simple dishes in their cookbooks for a reason and clearly the reason is because they taste so good... and how amazing do they look... there is nothing better than having your disappointment turned around is there? This looks beautiful but I adore mushrooms, so a fabulous dish for me... thanks so much for taking part and enjoying it so much x

  2. I know, I know! And that is what I love about your challenge, Dom! I would never have tried it, just reading through the book. After all, I sauté mushrooms with garlic all the time. I think the lemon juice is what elevated this to extra delicious.

  3. YUMMY! I love mushrooms and an omelet on the side? heaven! I always look forward to these posts because I think it is interesting how your challengers decide they way you execute the challenge.

  4. I love Dom's Random Recipe round up too, Kelli. He usually posts it on the last day of the month and there are always so many interesting recipes. And I find new cookbooks I need to have. :) You should join us!

  5. Thanks! I would but I think you have own cookbooks, right? Hahaha!

  6. There are so many on my wish list!

  7. Seems like the wine is vital to the whole process. I like it! =)

  8. The wine is absolutely essential. If you are a drinker of wine. Optional for folks who aren't. Not that I know many of them.

  9. I love mushrooms, love them, love them. Unfortunately everyone else in this household is a little misguided and aren't quite on the joyous train cheering for mushies as I am. Their loss I say, and lemon juice?...genius.

  10. My mother used to make us eat stuff she loved, and we hated, when we were little, Brydie. We resented it immensely. Until one day she had an epiphany and said, "More for me!" Funny thing is, we eat all those things now and love them. Children. What can you do?

  11. Wait, are you saying you don't own ANY cookbooks?

  12. These look delicious - and popping them in an omlette is a wonderful idea

  13. Thank you, Ruth! They elevated a simple omelet into dinner perfection.


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