Champignons en Persillade (Mushrooms with Garlic and Parsley)
Making mushrooms with garlic and parsley is so easy. The mushrooms are so delicious, and they pair well with any entrée.
The garlic and parsley in this dish enhance the flavors of the mushrooms so well, without overpowering their natural flavor.
What is a persillade?
Persillade in its simplest form, is a mixture of chopped parsley and garlic. It can also be mixed with other herbs as well as oil and vinegar. It is a common ingredient in many French dishes, and it is used frequently for seasoning when the food is sautéed.
What Kind of Mushrooms Work Best For This Dish?
When we are in France, we have access to an abundance of cèpes, which is my preferred mushroom for this recipe. Here is a visual for reference:
Cèpes are known outside of France as porcini mushrooms. If those are not available, you can use pretty much any meaty mushroom for this dish.
I’ve tried this recipe with portabella, shitake, and champignons de paris (white button mushrooms). All were very tasty!
Here is my mom’s recipe for Persillade de champignons.
Champignons en persillade (mushrooms with garlic and parsley)
Equipment
- Skillet
- Paper towels
- Slotted spoon
Ingredients
- 16 oz mushrooms
- 2 tsp. salt
- 4 cloves garlic
- 1 bunch parsley
- 1 cup olive oil
- pepper to taste
Instructions
- Wash and pat dry the mushrooms.
- Slice the mushrooms into 1/4 inch thick slices.
- Line a cookie sheet or tray with paper towels.
- Place the mushroom slices, in a single layer, onto the paper towel lined tray.
- Lightly sprinkle the mushroom slices with salt. This will render the water out of the them.
- Allow the mushrooms to sit for approximately 5 minutes.
- While the mushrooms are resting, prepare the persillade mixture.
- Finely chop the parsley and garlic, and mix together.
- At the end of 5 minutes, pat the mushrooms dry with a paper towel.
- Place the olive oil into a skillet, and heat over medium high heat.
- Once the oil is heated, place the mushrooms into the skillet.
- Allow the mushrooms to fry, stirring occasionally.
- Fry the mushrooms for about 10 minutes, or until they are light golden brown in color.
- Remove the mushrooms from the oil, using a slotted spoon.
- Immediately mix in 2-3 tablespoons of the persillade mixture. Add salt and pepper to taste.
What To Eat With Champignons en Persillade
These are wonderful alongside steaks, pork chops or roasted chicken.
This recipe is also vegetarian and vegan. So, if that is your dietary preference, you can serve them alongside a tasty risotto or creamy soup.
Try Them While in France
If you have been reading other areas of my blog, you know that I encourage vacation rentals as places to stay while visiting France. One of the reasons I think these are a great option is because they allow you to experiment with cooking the local food.
This is the perfect dish to try while in France. It is easy, and you can get all three main ingredients at the market. Try it out while you are there! Remember to look for cèpes!
I hope you enjoy these mushrooms with garlic and parsley! Please let me know if you try it, and how you like it!
Bon Appétit!
