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
- 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
- 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.
- 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.
- 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.
- Transfer to serving bowl, sprinkle with fresh parsley and chives and serve.