Button mushroom provencal recipe
information
Calories per serving 395.
ingredients
1 teaspoon olive oil
350 g (12 oz) button mushrooms
2 shallots, chopped finely 1 garlic clove, crushed
4 tablespoons medium white wine
225 g can of chopped tomatoes
1/2 teaspoon caster sugar
2 x 75 g (2 3/4 oz) pieces of French bread
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper
350 g (12 oz) button mushrooms
2 shallots, chopped finely 1 garlic clove, crushed
4 tablespoons medium white wine
225 g can of chopped tomatoes
1/2 teaspoon caster sugar
2 x 75 g (2 3/4 oz) pieces of French bread
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper
method
1. Heat the olive oil in a frying pan and add the mushrooms, shallots and garlic. Stir fry for 2 minutes and then pour in the wine, tomatoes and sugar
2. Bring to the boil and then cook over a fairly high heat for 10 minutes, until the sauce reduces a little.
3. Meanwhile, toast the French bread pieces until they are lightly golden. Once the mushroom sauce has reduced, stir in the parsley and season to taste.
4. Arrange the toasts on two serving plates and spoon the mushrooms on top.
2. Bring to the boil and then cook over a fairly high heat for 10 minutes, until the sauce reduces a little.
3. Meanwhile, toast the French bread pieces until they are lightly golden. Once the mushroom sauce has reduced, stir in the parsley and season to taste.
4. Arrange the toasts on two serving plates and spoon the mushrooms on top.
serving amount
serves 2.
rate this recipe
2.4
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