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Champignons en persillade is one of those dishes that proves French cooking doesn’t need to be complicated. With just a handful of ingredients—mushrooms, garlic, parsley, and olive oil—you get a side that’s aromatic, flavorful, and endlessly versatile. It’s the kind of recipe that feels effortless, yet always impresses at the table.
This is a dish I grew up seeing often—it usually made its way alongside roasted chicken or grilled meats. The garlic and parsley highlight the mushrooms without overpowering them, keeping the focus on their earthy richness.
A Nourishing Perspective: Simple dishes like champignons de persillade highlight how everyday ingredients—mushrooms, garlic, and fresh herbs—become nourishing when prepared with care.
What Is Persillade?
Persillade is a classic French mixture of finely chopped parsley and garlic. Sometimes olive oil, vinegar, or other herbs are added, but at its heart, it’s parsley and garlic. Think of it as a seasoning base or garnish that instantly brings brightness and depth to a dish. In this recipe, we stir persillade into hot mushrooms just as they come out of the skillet—the heat releases the fragrance of the garlic and parsley, giving the mushrooms a burst of fresh, herby flavor.
Choosing the Right Mushrooms
In Provence, this dish is often made with cèpes (known elsewhere as porcini). If you find them fresh, by all means use them—they are meaty, nutty, and absolutely delicious. But don’t let that stop you if you can’t track them down.
This recipe works beautifully with:
- Champignons de Paris (white button mushrooms)
- Portobello or cremini mushrooms
- Shiitake for a slightly richer, earthier flavor
The key is to choose firm, fresh mushrooms. Their natural juices will concentrate as they sauté, giving you the best flavor.
How to Make Champignons en Persillade
Ingredients
- 16 oz mushrooms (any variety)
- 2 tsp salt
- 4 cloves garlic, minced
- 1 bunch fresh parsley, chopped
- 1/2 cup olive oil
- Black pepper to taste
Instructions
Prepare the mushrooms: Wash quickly and pat dry (mushrooms absorb water easily, so keep it brief). Slice into ¼-inch slices.
Draw out excess water: This is the most important step! The best part about this dish is the slight browning of the mushrooms which can only happen in the absence of water. Spread the mushrooms on a paper towel-lined tray. Sprinkle with salt and let them rest for 10-15 minutes. Pat dry with paper towels.
Make the persillade: Finely chop the parsley and garlic together until they almost form a paste. Set aside.
Sauté the mushrooms: Heat olive oil in a skillet over medium-high heat. Add mushrooms in a single layer (don’t overcrowd or they won’t get those beautiful brown edges). Cook in batches if needed, until lightly golden. Transfer each batch to a large bowl or pot.
Finish with persillade: Once all mushrooms are cooked, stir in 2–3 tablespoons of the persillade mixture while still warm. Season with black pepper and adjust salt to taste.
What to Serve With It
- Classic French table: Serve alongside a roast chicken or grilled lamb.
- Simple vegetarian meal: Serve over creamy potatoes or a thick slice of crusty bread.
- Make-ahead tip: These mushrooms are best eaten immediately. But, you can store and reheat them, if needed. Gently warm them on the stovetop with a touch more olive oil before serving.
Storing Champignons en Persillade
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply return them to a skillet with a drizzle of olive oil.
A Taste of France at Home
If you’re lucky enough to be in France, you’ll find all you need for this dish at the market—fresh mushrooms, parsley, and garlic from the stalls. But even at home, wherever you are, this is one of the easiest ways to bring French flavors to your kitchen.
I hope you’ll give Champignons en Persillade a try—it’s one of those recipes that proves simple can also be extraordinary.
Bon appétit!
Gaby
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 /2 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.
