It’s the season for mushrooms in Paris and we’ve been taking full advantage. We first had them as an appetizer before dinner in a restaurant (Appetizers are called ‘entrees’ in France, go figure.) They were so delicious and seemed simply prepared so I decided to try to recreate them in our little kitchen.
And, voilà! Just as delicious and 1/4 of the price, my favorite combination. 🙂
The markets here have so many varieties to choose from: Oyster, Shiitake, Cremini, Chanterelle, and others that are unfamiliar to me but taste delicious! You can make this recipe with any mushrooms you like, a combination or just a single variety.
If you have leftovers, refrigerate them overnight and stir into soup, pasta or just reheat and serve on their own. They’re hearty enough to be a light meal, but I love to serve them alongside a bowl of the French classic, Potato Leek Soup.
Garlic Butter Mushrooms with Chives and Parsley
Ingredients
- 2 pounds mushrooms one type or a variety (button, chaneterell, shiitake, crimini)
- 2 tablespoons butter divided
- 1 shallot finely chopped
- 4 cloves garlic finely chopped
- salt and freshly ground black pepper
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh chives
Instructions
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Rinse mushrooms in a thin stream of water to remove dirt and grit and slice off the bottom of the stem. Pat dry with a clean towel (or paper towel) and cut mushrooms into slices about 1/4-inch thick.
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Melt one tablespoon butter in a large skillet over medium heat. Add shallots; cook and stir until translucent, about 1 minute. Add garlic; cook and stir until fragrant, about 1 minute more.
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Add mushrooms, cook and stir 5 to 7 minutes, until tender. Stir in remaining 1 tablespoon butter. Season to taste with salt and freshly ground black pepper.
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Transfer to serving bowl, sprinkle with fresh parsley and chives and serve.
I always long for markets that carry different mushrooms or any other vegetable for that matter. Here, it’s hard to find variety. This recipe looks amazing and simple Marissa! Have a great weekend!
So many mushrooms! Looks absolutely gorgeous – although I love mushrooms, we can only get a few types readily here at the shops, so I don’t use them nearly enough. I love how you have brought out their flavour with the simple combination of butter, shallots and herbs too. Maybe one day I will be in Paris in mushroom season to experience those markets myself!! <3
This is so lovely, Marissa! I am such a fan of mushrooms, and I remember the French having many wonderful dishes that incorporate them. I love that you’ve shared a recipe here that I can try at home. I will do so this weekend and report back…probably with a big #NOM and #IWishICouldBeAsTalentedAsMarissa 😉
You’re so sweet, Beeta! I haven’t been able to get enough of the mushrooms here – especially the big meaty ones that I can never remember the name of. xo
Your Mushroom Dish would be a great addition to Thanksgiving…????
Two more days to go! Let’s talk soon.
Absolutely! 🙂
Those mushroom are GORGEOUS! And that garlic butter sounds incredible! You must be having such a blast in Paris 🙂
Thanks so much, Kathleen! We really are having fun here! xo
This recipe looks awesome, simple yet delicious 🙂
Thank you! I’m so enjoying the markets here – feeling a little jealous that you have access to them all the time. 🙂 When we’re back in the US, I’ll especially miss how easy it is here to get delicious, farm-fresh eggs…
Hi Marissa! When I was in my 20’s (a LONG time ago) I was quite poor and dating a fellow who also was. There was an expensive steak house in town which we couldn’t afford, however we could afford the salad (bread was free) and the sautéed mushrooms, which we shared! I couldn’t have asked for a better meal! This dish reminded me of that time! Life is so much better when it is simple! 🙂
I love that story, Dorothy! Thank you for sharing it…and I so agree – life is better when it’s simple. 🙂